Pork Chops in Creamy Mushroom Sauce
This one-pan easy Pork Chops in Creamy Mushroom Sauce will allow you to have dinner on the table in under 30 minutes. This pork chop recipe has simple ingredients and there is no marinating required.
Bone-in or boneless pork chops in a rich mushroom sauce served with mashed potatoes is the ultimate dinner for a busy evening!
Pork Chops Recipe:
Hey, hey! Valentina with Valentina’s Corner sharing our Smothered Pork Chops Recipe.
This is a one pan dinner which makes clean up so much easier. The pan-fried pork chops in a creamy garlic mushroom sauce are going to leave you so satisfied! Restaurant quality dinner from the comfort of your home at a fraction of the price. Yes, please.
Did you know that pork is the most commonly consumed meat in the world? It’s an affordable choice of meat regardless of where you live, and, if cooked properly, it is juicy and flavorful. It’s no wonder our roasted pork tenderloin is among the top 10 recipes year after year.
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How to Cook Pork Chops:
- Season and sear pork chops on a hot skillet in oil and butter
- Saute and season sliced mushrooms
- Add remaining ingredients for the creamy mushroom sauce
- Return pork chops, smother in sauce and cook until tender
NOTE: The meat cannot thicker than 1/2″ in thickness or else it will not cook through. If the meat is thicker, beat with a meat mallet until about 1/2″ in thickness.
How to Substitute for Bone-in Pork Chops:
This recipe will work for both bone-in or boneless pork chops. If substituting for bone-in, cook an additional 2-3 minutes longer per side, depending on the thickness of the meat. The internal reading of the thickest part of the pork chop should read 145°F which is the safe pork cooking temperature.
What Kind of Mushrooms Should I use?
Use whatever mushrooms you have on hand. White mushrooms, cremini or portobello mushrooms will all work in this recipe.
NOTE: Did you know that portobello mushrooms are just cremini mushrooms that are harvested when mature and fully grown?
Can I Substitute the Hot Sauce?
The hot sauce gives the creamy mushroom sauce a light kick. If you are concerned about it being too spicy, add less of the sauce or omit it completely, but it does add great flavor to the sauce.
How to Make the Pork Chops Tender?
Once the pork chops are added back to the pan, turn the heat down to low and allow the pork chops to continue cooking another 5-8. Be sure the heat is really low so it doesn’t burn the sauce.
Now imagine dipping a soft bread roll into that creamy mushroom sauce. This pork recipe is sure to become a favorite for busy weeknights.
More Easy Dinner Recipes to Try:
- Pan-Seared Pork Chops in garlic butter
- Chicken Scampi Recipe– Popular Olive Garden Copycat recipe
- Chicken and Vegetable Stir Fry– A saucy noodle stir fry
- Roasted Pork Tenderloin Recipe– So tender and easy!
Pork Chops in Creamy Mushroom Sauce
Amazing one-pan pork chops recipe prepared in under 30 minutes. Smothered Pork Chops in a creamy garlic mushroom sauce.
Ingredients
- 4 boneless pork chops, about 1/2" thick
- ¾ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- ½ tsp paprika, or to taste
- 3 Tbsp unsalted butter, divided
- 2 tsp olive oil
- 8 oz mushrooms (white or brown), sliced
- ½ medium onion, finely chopped
- 2 garlic cloves, minced
- 1 Tbsp flour
- 1 tsp hot sauce
- 1 1/2 cups chicken broth
- 1/3 cup heavy whipping cream
- 1 Tbsp parsley, optional garnish
Instructions
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Season pork chops with salt, pepper and paprika. Heat 1 Tbsp butter and 2 tsp oil in a large pan over med/high heat. Once hot, sear chops 3-4 minutes per side until golden brown. Remove pork chops and cover to keep warm.
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In the same pan, add 1 Tbsp butter and sliced mushrooms. Cook 2 minutes over medium heat, or until lightly golden.
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Add 1 Tbsp butter and onions. Lightly season with salt and pepper. Cook 3-4 minutes, until onions are tender.
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Add minced garlic and saute 30 seconds, stirring frequently. Add flour and stir vigorously for 30 seconds.
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Add the chicken broth, hot sauce, whipping cream and season with salt and pepper to taste. Simmer 2 minutes, or until cream begins to thicken. Add pork chops back to the skillet and cover with the mushroom sauce.
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Reduce heat to low and simmer 5-8 minutes, allowing the pork chops to become tender and the flavors of the mushroom sauce to penetrate into the pork chops. Garnish if desired and serve.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Valentina Ablaev
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi,
I made this today, it was delicious! I left the hot sauce out as its not my thing, but it was simply gorgeous. Will be having again for sure!
We’re glad you enjoyed this recipe even without the sauce. Thank you for your good comments and feedback!
Epic fail for me. I’m not sure what I did wrong but my pork chops turned out tough. I think I should have used boneless pork chops instead of bone in. My bad! I will try again as the sauce is amazing.
Hi Terri, yes, we used boneless chops in this recipe. I haven’t tried a bone-in substitution to advise, so I can’t speak to that. Substitutions may hinder the recipe outcome. I always suggest making a recipe as written the first time around.
Made this recipe today and hubby and I both enjoyed it thoroughly and will definitely make it again. My chops were about an inch thick but they were soft and tender.
That’s great, Kathy! I’m so glad they were enjoyed.
This was the first recipe I tried after I searched for a recipe containing mushrooms and pork.
We were so happy we chose this recipe! The directions were easy to follow and the dish was delicious. My husband said he wants this one again!
I’m so glad you found it on my blog and tried it, Donna! Thank you for your great review!
As usual, turned out great. Tried to take a picture but couldn’t figure it out. 😄
Love your recipes. ❤️❤️
Good to know that you enjoyed it, Jonathan. No worries, you can share some photos next time on our Facebook page or group!
So yummy! I made a few minor adjustments. As I love fresh herbs I added in basil and oregano from my herb garden when the chops were simmering in the sauce. I used half and half instead of whipping cream and as I used fresh herbs I omitted the hot sauce. And added a bit more broth and half and half for additional sauce. Froze 3 containers. This is the best and will be added into my rotation!
That’s wonderful! Thank you for sharing, Marg. So glad you enjoyed this recipe.
These were sooo good! And super easy, which is required for me to make anything more than once. I made a cornstarch slurry with a portion of the chicken broth to make it gluten free, but followed the recipe exactly otherwise. Good stuff!!!!
Hi Mindy, thank you so much for your great feedback. So glad you loved this recipe!
J’ai remplacée le bout de la farine et de la crème par une canne de soupe aux champignons et du lait et je ne mets pas d’ail…ca fait la job et c’est très bon…
I’m glad you enjoyed that, Nat! Thank you for sharing that with us!
Have made this several times now – so perfect! The only thing I change is I bake the chops for awhile once all the sauce is added (covered, then uncovered for a few more minutes). Really a go to recipe for me ~ thank you!
You’re so welcome! Thank you for sharing, Traci. I’m happy you enjoyed this recipe.
Add the mushrooms being cooked then removed, and then the onions being cooked and removed? It’s not clear.
Hi Seline, the only thing that is removed is the pork chops after they are initially cooked so they aren’t overcooked. I’m not sure where you are seeing to remove anything else?
I would like to make this recipe a few days ahead of serving. Can I freeze this recipe?
Hi Margie, I have not tried freezing this but I think it could work. You’d have to experiment with it. We always eat it fresh.
Made this last night for the first time and I promise you it will not be the last!! It was so delicious!
Can’t wait to try it with chicken. Thanks for all the amazing recipes!
Wonderful to hear, Christie! Thank you for the review. I’m glad it was enjoyed. I’m sure it will be delicious with chicken!
This is one of my regular recipes now. My family all LOVE it and it is so easy to make. Have had it with rice, noodles and potatoes as the sauce tasted wonderful with each. (Note: The sauce is also excellent with chicken instead of pork too)
Hello Gillian, thank you for your fantastic feedback. It is a very versatile recipe and dish, I’m glad you love it!
Been cooking for 50 years and this was not good. The sauce was watery, and tasted like fat because of the fat on the pork chops. Due to diet I had to use sodium free broth. Pork chops were tough, and I’d baked it in the oven for an hour.
This recipe is soooo good! The pan was a little too big so the sauce didn’t fully cover the chops, so I just turned them and cooked another 8 minutes and they came out perfect. Great recipe!
Thank you for the review, I’m happy you enjoyed this recipe.
This pork chop recipe was absolutely delicious. Chops we’re tender and juicy. I used a tenderizing mallet on the boneless chops then I substituted baking soda for the salt in the seasoning. I let the seasoning ‘marinate’ for an hour or so.
For the sauce, I didn’t have whole milk so I substituted sour cream. Delicious!
Yum! Thank you for sharing with us, Patricia! I’m happy you enjoyed it.
This recipe was soooo delicious!
The sauce is amazing. I made double the sauce so we would have enough for gravy for the mashed potatoes we had with it. I did add an extra tablespoon of flour as we like thicker sauces. I think it would be great served on noodles, too. Yum and thank you!
Yay! That’s so great! I’m so happy you enjoyed that, Kathy!
What what if you don’t have heavy cream it seems every recipe I want to make calls for heavy cream and I never have it all I ever have in my fridge is milk 2%
Hi Margie, someone else shared this in the comments section “Tried this and it was fantastic. Didn’t have heavy cream so I used milk & a little more flour and it was just fine!” I hope that helps.
Tried the recipe yesterday for supper. Easy and absolutely delicious. Thanks for sharing! I have tried some of your recipes and have always been very satisfied. When I look for new recipes, yours are always my first choice.
Thank you for your good comments and feedback, Nicole. We’re glad to know that you loved the result!
This was so good! I was coming back to save the recipe and thought I’d leave a review- I never do! Easy too! Made mashed potatoes and sautéed spinach. We thought the sauce was the perfect consistency as written and I even used whole milk. We used it as a gravy with potatoes as someone else noted. Also used veg broth because what I had. Looking forward to making more of your recipes. Thanks!
Thank you for your review, Suzanne. I appreciate your sharing your experience with us, I hope you’ll love all the recipes that you will try!
I never leave reviews but after making this for dinner tonight I thought I should. I followed this recipe exactly and it is fantastic. Pork chops were very tender and had tons of flavor. The mushrooms and sauce is to die for. I used it as a gravy for my mashed potatoes. Thankyou for sharing. Looking forward to trying many more of your recipes.
I’m so happy you loved this recipe, Mike! Thank you so much for sharing that with me.
it look great and taste even better.love your recipes. your lemon chicken was a great hit this Christmas. so far we have enjoyed your recipes.
Thank you for your excellent feedback, Cathy! I’m so happy you love our recipes! Do you have a favorite?
Just tried this recipe. It was delicious. Chops were tender and juicy – and the sauce YUM!
Thank you
I’m so glad you enjoyed it! Thank you for the wonderful review, Sheri!
Absolutely delicious recipe – have made this several times already and can’t get enough of the sauce! If there is leftover sauce, I would usually save it and use it for biscuit the next day during breakfast. Thanks again for a wonderful recipe!
Hi Maria, you are very welcome. Great to hear that you loved this recipe, I hope you will enjoy all the recipes that you will try!
Can you make this recipe using the slow cooker? I was going to make the recipe as written then just poor the sauce over the pork chops and cook on low.
Hi Susan, I haven’t tried this in a slow cooker to advise on the outcome. If you experiment, let me know how you liked the recipe.
OMG! This was so good. Can’t wait to make it again and again.
I had pork tenderloin that I wanted to serve in a cream sauce – luckily I found this one! So Delicious!
I followed the recipe for the most part adapting to the pork tenderloin. Served alongside sautéed sweet peas & carrots from a previous dinner.
Thank you Natasha for a quick and easy dinner … and only 1 pan to clean up!
You’re welcome! I’m glad you tried and enjoyed this recipe. Thank you for your review.
Going to make this week. Do you think bone in pork chops will work as well?
Hi Nicole, I think that will work too. Please share with us how it goes if you try this recipe!
Bone in worked perfectly for me 🙂
Thank you so much for sharing that with us, Kayla!
Can you make sauce ahead and add sauté pork chops later
Hi Shari, I have always enjoyed this fresh, but I imagine that may work. If you experiment, I would love to know how that goes.
My three picky children loved this yummy recipe and requested I make it again.
Hello Jessica, great to hear that your kids loved this recipe, thank you for your great feedback!
The sauce is absolutely to die for. I was a little worried about the hot sauce since my mother-in-law hates spicy, but with only a teaspoon it just adds a little color and flavor. The pork is incredibly tender and juicy, I added a little smoked paprika into the dry seasoning and it complements the other flavors really well. I was able to finish my sides (mashed potatoes and French style green beans in lemon butter with shallots) while the sauce was simmering with the pork chops so everything was ready at the same time. With vegetable prep, as well as prepping the sides, it all took about an hour to come together. With everything prepped beforehand it probably would have been half an hour, so this is perfect for a quick weeknight meal. Easily five stars and I’ll definitely be making this again!!
I’d also like to add that the sauce was the right thickness since I noticed other comments saying it was thin, but I let it simmer for a little longer, probably closer to 10-12 minutes, so it reduced and thickened naturally.
Hi Kate! I’m so glad you and your mother law enjoyed it! That’s so great! THank you for your lovely comment and review!
You will need more flour for the sauce because it was way too thin. I had to make a slurry using 1 TBSP flour to a little water and added it into the sauce. Perfect! Some said their chops were dry. I brined mine for 1 1/2 hours before starting to cook, which will always make your chops more tender. If you do brine DO NOT salt your chops. Use the paprika and pepper only. I would make again. The sauce was amazing.
Thank you so much for sharing that with me, BoJe!
Delicious outcome! Took me no more than 30 minutes to make! I had rice and mash potatoes as the sides.
That’s just awesome! Thank you for sharing your wonderful review, Miriam!
I made this pork dish with some leftover medallions and it was fantastic! my mother even loved it and she doesn’t like mushrooms (I left them off her plate) and you were absolutely, right about the hot sauce. My husband said this has to go into the rotation! Thank you for your endless amazing recipes.
Wow! That’s great, Casthiner! Thank you so much for sharing this great review with me!
This is absolutely delicious! The sauce is very thin so next time I’ll add 3 tbsp of flour. Everyone enjoyed it even the kids but all agreed the sauce needs to be thicken. I cooked it for awhile trying to reduce it some but it just never thicken. But it’s so good we just drank it. lol When a recipe calls for pork chops I almost always use pork tenderloin and cut it into medallions and pound them into chops and cook them the same way as pork chops. They where so tender and held up very nicely to this sauce and all the cooking time without drying out like regular chops. This is definitely going into my monthly rotation! Thank you!
Thanks for your good review and feedback! Sounds like a good idea to try adding more flour on your next try. I’m glad the recipe was a hit!
I loved it too and also used medallions. I wanted mine to be thicker as well so I made a slurry with some of the sauce and more flour and it worked great,. I also, added a little sherry because I just love it in cream sauces.
Thank you so much for sharing that with me, Catherine!
Hi Natasha!
I tried this recipe and the flavor was so delicious!! The only issue I had was runny sauce. I added 1 tbsp flour to it but it didn’t thicken up. It was still delicious even with runny sauce. I will be attempting it again. Is there a certain technic I should use when adding the flour? I have never had luck making anything thick! Lol I think I’m doing something wrong.
Glad you liked it, Martha. The flour is used to thicken the sauce, otherwise, it may be too runny. You can try adding 2T of flour or you may try cornstarch instead. I hope that helps!
Great recipe, loved it. I didn’t add flour, I just reduced the cream until it became a little thicker.
Nice one, thanks for sharing that with us Mike. We also appreciate your great review and feedback!
I made this for my friend we both absolutely loved it!! I substituted a few things though . I can not have onions they cause migraines so I used shallots and I also used cream cheese for gravy instead . I used corn starch for thickener too. Instead of hot sauce I made a rub with Cajun spice . It came out so tender and had a nice kick but cream cheese calmed it down !!!! 😁 We finished pretty much everything thank you !!!!
Hello Stephanie, that is awesome! I’m happy to know that it turned out great using some of the substitute ingredients that you used. Thank you for your wonderful review and feedback.
Hi, i’m about to try this recipe but i was wondering what kind of hot sauce can i use? Is franks original hot sauce ok?
Franks will work well! Tobasco should work here also!
This recipe was so good and my husband loved it too!
That’s so great, Cindi! Thank you so much for sharing that with me.
I’ve been making this recipe for a few years now. Our favorite way is to use this recipe exactly how it is but substitute pork for chicken thighs and serve with rice. I use Frank’s Red Hot sauce and the flavor turns out so amazing! Definitely one of our favorite recipes of yours! Thanks!
Very nice! I’m happy that you liked it, thanks for sharing that with us!
Hi Natasha! What would you recommend eating this dish with? So to not eat the meat on its own, like mashed potatoes or roasted potatoes? Thanks!
Vegetables or mashed/roasted potatoes would be great!
Have made so many if your recipes and all are delicious. Can this recipe be made and reheated in oven?
Hi Anne, I have always enjoyed this fresh, but I imagine that may work. If you experiment, I would love to know how that goes.
This is the most delicious pork chop meal I have ever eaten! I used shitake mushrooms and serve over white rice. To die for!!!
Love it! I”m very happy to read your feedback, thank you so much for giving this recipe a wonderful review.
Hi Natasha,
I would love to add fresh asparagus to this recipe.
Any tips?
Hi Allison, I saw in the comments that others asparagus and loved the result too!
This worked really well, we used medallions of pork fillet.
Loved the sauce which we would like to use with Chicken or Steak – I wonder if the sauce would freeze?
Thanks for sharing, Chris. I haven’t tried freezing that to advise that but I think it could work. If you experiment, let me know how you liked the recipe.
This recipe was amazing!!! It felt easy and quick! I am obsessed. I use coconut cream instead of heavy whipping cream, due to my little one having a dairy allergy, and it came out so good! Thank you for sharing!!
You’re welcome, Alouise! I’m so happy you enjoyed it!
Made this recipe for dinner tonight. As always …your recipes dont disappoint. I have tried alot of your recipes and all of them were awesome. I will continue to follow and make your meals and I have recommended you to alot of friends. Keep doing what you do and I will keep making great meals…THANKS
Hi Helen, I will surely do that. Thank you for your wonderful review and feedback!
Instead of whipping cream can you use milk
Hi Terry, someone else shared this in the comments section “Tried this and it was fantastic. Didn’t have heavy cream so I used milk & a little more flour and it was just fine!” I hope that helps.
The pork and mushroom recipe has been the best yet!!! You’re an amazing chef and my sister, her fiancé and I thank you so much because it just has been amazing! Thank you again!!! 😍😍😍
You’re welcome, Anna! Thank you for this lovely comment! I’m glad you enjoyed it.
Hello! Just wondering I I can sub Beef for chicken broth. Will the flavor still be good?
Thanks!!
Hi Janice, I haven’t tested that substitution, but I imagine that should work.
Very tasty! I only used 1/4 teaspoon of hot sauce and that added just enough “kick” for me. I will definitely make this again.
Fantastic! Glad you loved it, Jane.
Very tasty! I love these 1 pan meals! I used only 1/4 tsp of hot sauce and it gave just the right amount of “kick” for me. I will definitely make this again.
Perfect! Thanks for your wonderful review, Jane.
I’ve made this before and loved it so much!! Making it again but with 8 pork chops .. do I double the whole recipe or just parts of it??
Hi Christina, if you click on the serving size in the recipe card, you can slide it up or down to scale the recipe ingredient lists. I hope that helps!“
Hi! I actually thoroughly enjoyed this. Turned out as hoped. The only thing I have to suggest it to add the word “be” at the start of your directions…. can’t be thicker then 1/2 lol. Badly written English just turns my tummy hahaha. Otherwise, it’s awesome!
Thanks for your feedback and suggestion!
Barbie – You should check your own spelling before judging someone else’s words! This isn’t English 101. It’s a recipe forum. Geez.
Hi want to make this tonight but what is hot sauce ? I have tobacsco sauce would this be a good substitute?
Many thanks 😊
Hi Janet, hot sauce is a spicy sauce or condiment made with chili peppers. The hot sauce gives the creamy mushroom sauce a light kick. If you are concerned about it being too spicy, add less sauce or omit it completely, but it adds great flavor to the sauce. Tobasco should work here.
Hi Natasha, made this for dinner tonight with bone in chops. Took your suggestions and it was sooo delicious. Thanks for the great recipe. 😋
I’m so glad you enjoyed it! Thank you for the wonderful review!
I made the mushroom and pork chops today. I had to add more flour as I wanted more of a gravy . This was too watery. I will say the flavor was very good. I also did not add hot sauce as there wasn’t any in the house. I will make this again.
Sounds good, Jackie. Thank you for sharing your experience with us making this recipe!
Absolutely Delish! My 12 year old hates any kind of gravy. But he loved this!!
So packed with flavor!
Thank you 🥰🥰🥰
That is the best when kids love what we moms make. That’s so great!
OMG! Made this for dinner last night and it was heavenly and so easy. Thanks for another repeat meal.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Excellent! This got rave reviews from the family and will be a repeat dish for sure. Thank you!
That’s so great! It sounds like you have a new favorite, Vivian!
Delicious! Will definitely be adding to my repertoire .
The sauce is absolutely wonderful. Unfortunately, as some others mentioned, the pork chops were dry despite following the tips.
Hi Vanessa, thank you for sharing that with me! Pork can be easy to overcook and turn dry which is why we are hooked on using our instant-read thermometer. It has saved many meals!
Thank you so much for this delicious recipe. My daughter can only have meat, milk, eggs, and mushrooms because of allergies, so we substituted monterery jack cheese for the flour to thicken and left several things out, but it was DELICIOUS!!
I’m so glad this worked for her! Thank you for sharing those substitutions with us!
I tried this recipe and it was easy and the taste was amazing.
Thank you so much, Vivian.
This is the second time I have made these…I think they came out better than the first time. I used a little “Better than Bouillon” in the gravy…put it over the top for me. Having grown up in a Ukrainian household, this meal really brings back memories…Again Thank You. Hugs from Canada.
Hello Linda, that’s so nice! Thanks for trying out this recipe and I hope that you will love all the recipes that you will try from my website.
Tried this and it was fantastic. Didn’t have heavy cream so I used milk & a little more flour and it was just fine!
So awesome! So great to hear that, thank you so much for your wonderful feedback.
What is the garnish you use on top? The green herb.
I’m making this tonight and hope it turns out well!
Hi Erin, you can use parsley to garnish it.
Just finished making this and OMG, it was sooooo good. The gravy/sauce is really, really good!!!! Thanks for another great meal/recipe.
You’re most welcome, Linda. I’m so glad you loved it!
Made as written, didn’t have heavy cream so added a bit more half and half and flour. yummy! A keeper for sure
Nice one, Marg. I’m glad you enjoyed it!
Made exactly as written, didn’t have whipping cream so added a tad more half and half a bit more flour to thicken gravy. Yummy!
That’s great, Marg. I’m glad you enjoyed this recipe!
i just made this almost to your exact recipe, just added a bit more pepper and hot sauce, had a lemon in the fridge that needed to be used up but decided not too use it, wanted to stay close as possible to your recipe. Oh and i didnt have cream, so used half and half. great recipe thanks
Thank you so much for sharing this with me Jeff! I’m so glad you enjoyed that!
Wow! This recipe rocks! My husband said this was his all time favorite, going for a 2nd helping. I subbed out shallots for the onions…it was yummy. This recipe makes a lot of delicious, complex tasting gravy, and the pork chops were super- tender. Definitely will make again
That’s just awesome! Thank you so much for that wonderful review!
This dish is amazing! I’m not usually a fan of mushrooms but… delicious. The pork chops were so tender. I put in a little more flour (2 tbsp) The sauce came out perfectly!! So good with the mashed potatoes. Yum!! My son loved it too and said “This should be in the rotation!” I agree! Thank you
Thank you for that great review, Karen! I’m so glad you enjoyed this recipe!
I prepared this for my husband tonight. I don’t eat mushrooms so was excited to for him. Bland! Where are the Herbs. I wanted to respect the original recipe. Wish I pick a different one. NO HERBS NONE, pork!
Hi Diana, I’m sorry you didn’t enjoy the recipe. I wonder if maybe it needed a little more salt or seasoning to taste.
Family favorite!!!
Love it, thanks Elizabeth!
Made this a couple weeks ago and it was amazing! I plan on making it again tonight. Quick, easy, and my family loved it!
I’m so happy you enjoyed that. Thank you for sharing that with us Hattie!
OH my Gosh, that was lovely xx
Isn’t it so good! I’m glad you enjoyed that!
Really lovely recipe! Made for the first time tonight and enjoyed by the entire family, the sauce is so delicious!
Yay, awesome! Thank you for your excellent rating, we appreciate you sharing that with us.
My third time making this recipe absolutely delicious!!!!!! I like the sauce a little thicker so when its all done i just mix in corn starch to thicken it a little more.
I’m so happy you enjoyed that! Thank you for that great feedback!
Natasha the recipe was delish! The only problem was, my sauce turned out too runny. I followed the recipe so why did it turn out like that? I added a bit of cornstarch to make it thicker and it was still to die for!
Hi Eva, the flour is used to thicken the sauce, otherwise, it may be too runny. Did you omit the flour or make any changes? You may try cornstarch instead. I hope that helps!
Turned out so well, thank you! I added a bit of tarragon as well, worked really nicely.
That is so awesome Kristina. Thank you for the excellent feedback!
Just made this for my family. It was great. I really like mushrooms, so I used 1.5 pounds of the sliced white buttons. I didn’t have any heavy cream so I used a mixture of about 60% sour cream and 40% whole milk. It was perfect. I will make this again.
I’m so glad you enjoyed it! Thank you for the wonderful review!
Just made this tonight, delicious! I had to add an extra Tbs of flour because it wasn’t thickening and my pork chops after searing them were about 1/4 in so I only sautéed them for 4 mins and they were tender and perfect!
That’s nice! Thank you for sharing some tips with us an for giving this recipe a great feedback.
Love this recipe. I have actually done 15 of your recipes and all are amazing. Im polish so alot of our food is similar. One thing i have to admit is my husband WAS a pasta hater now he loves all of the stuff i create from your site. Keep them coming Natasha
So nice to know that you’ve already tried 15 of my recipes and you loved it all yay! That is a great compliment for me, thank you for sharing that with us.
I don’t have any heavy crea can I substitute sour cream
Hi Rosemary, I haven’t tested that to advise but one of our readers reported great results using sour cream.
My family of 6 loved this recipe! I have used a canned mushroom soup sauce for pork chops for years, but I will never go back after eating this dish! Thank you!
That’s so great! It sounds like you have a new favorite!
This recipe was amazing and my husband loved it! The pork chops were dry though. For some reason I can never make tender pork chops unless I cook them in the crockpot. Do you think this can be done in the crockpot?
Hi Mary, I have not tested that in a crockpot to advise. If you experiment, let me know how you liked the recipe. Unfortunately, pork can be easy to overcook and turn dry which is why we are hooked on using our instant-read thermometer. It has saved many meals!
Yum! I did add a glug of sherry to the sauteed mushrooms and let it cook off before adding the flour. Also, I didn’t have cream, but we had some sour cream, so I just stirred it in at the end. Perfect!
Thanks for sharing that with us, definitely helpful tip!
I made this last night and it was soooooooo delicious. Thank you Natasha for sharing this with us. I actually made two portions of this because my husband and son are meat eaters. I also made your banana muffins with chocolate chips. I added some raisins to the recipe because I love raisins and I just couldn’t wait. Had to have one right when it came out of the over and it was so good.
Glad they loved the recipe. Thanks for your great feedback and I hope you love all the other recipes that you try.
I made this recipe twice. It is delicious! Like a couple of others commented, for my first attempt the sauce was a little runny. So the second time I made it I added 2 T. of flour instead of one, and it was perfect. I also added a touch of Dijon mustard like one reviewer did, and it added a nice flavor. Excellent dish!
Thank you so much for sharing that with me Maggie!
Hi, what if I dont have whipping cream? Can I use milk?
Hi Pamela, I have not used milk to advise, I worry it won’t get creamy enough. I haven’t tried this either but it may work with half and half.
I have made this dish several times and love it! I’m not an avid pork chops eater but when I do cook; it’s using this recipe. Thank you so much!
So glad to know that, Tiffany. Thank you for your excellent feedback!
What did you serve with it? Love the recipe and so does my husband.
A lot of options here, our favorites are mashed potatoes, veggies, rice, broccoli, etc… there’s so much more.
Like others, I had issues with the pork turning out tough. But the sauce is so delicious I will definitely try again using some of the tips I’ve read here.
I also have an electric range which makes it really hard to switch cooking temps quickly which may be part of the issue.
I also used full fat unsweetened coconut milk instead of heavy cream as I didn’t have any.
I hope you love this recipe Liz! I hope it turns out nice and juicy for you this time.
This was delicious! And easy! 5 stars, into the regular rotation.
Thank you for the wonderful feedback, Jane!
I baked a pork tenderloin using your recipe Monday night, and had half of it left over. I cut it into medallions and used the suace recipe here to have it tonight. Delicious!! Had to improvise because I didn’t have any chicken stock, but had some Knorr’s bullion and it came out great!! very simple, too. Thanks for the good grub!!
That’s a great idea, John! Thank you for sahring that with us!
Just had this for dinner. Thank you for an amazing recipe! I barely know how to cook and this was so easy with such great step by step directions!
You’re welcome, Russ! Thank you for that awesome review!
This meal is delicious, the only thing about this meal is if you like your meat tender, then you have to simmer with the lid on, on low heat for about an hour.
Thank you for sharing that feedback with us, Nat!
Delicious and simple
I stumbled across this recipe pretty randomly. I followed it exactly as written and it was very good. Like an upgraded version of my mom’s pork chops with mushroom soup that I had growing up. I know you recommended serving with mashed potatoes, but I went with a quick rice pilaf and it was delicious. This one is going in our week night rotation.
Great job on the recipe.
Sounds like you found a new favorite Tim! Thank you for that awesome feedback.
i plan on making this tonight! it looks amazing! Can i substitute the broth for wine or do i need to use broth? Thanks!
Hi Zuri, I have not tested this with wine to advise but I imagine it will add great flavor. If you experiment, let me know how you liked the recipe
I love this recipe, I did however find that my pork turned out too dry so now I just use steak and cut it up into small pieces and use this recipe as a gravy.
Hi Olga, pork can be easy to overcook and turn dry which is why we are hooked on using our instant-read thermometer. It has saved many meals!
Excellent recipe.
Added more flour to thicken.
All enjoyed. Thank you! Keep them coming.
I’m so happy you enjoyed that. Thank you for sharing that with us!
AMAZING!
I need to make 8 pork chops, what should I do different?
Great question, Theresa. You can double the recipe for 8 pork chops. We have a servings sliders on the printable recipe towards the bottom of the post. You can use that to determine how much you will make.
This is an excellent recipe for ‘dressed up’ pork chops. I’ve made the recipe with chops that I cut from a whole pork loin…cut them about 3/4 inch thick, once with standard cut, bone-in chops….you know the ones that go on sale regularly at the market and another time for company…thick cut 1- inch, bone-in. We personally prefer the recipe with bone-in chops. I’ve made the recipe just as written with one exception…near the end of cooking I add 1 bunch of trimmed fresh spinach and serve over Jasmine rice. The finished product plates beautifully. Serve with a simple fruit salad, sweet potatoes and crusty french roll it makes a great meal that your guests will give praise to.
I’m so happy you enjoyed that. Thank you for sharing that with us!
We love this recipe and make it whenever we have pork chops. I like to use my cast iron and a separate pan for the mushrooms. When I pull the chops out, I’ll pour the sauce over the chops. Soo good. Thank you for sharing!
I’m so happy to hear that! Thank you for sharing your great review!
Hi, Natasha,
Fabulous recipe. Can you freeze this meal?
Thanks, Kath
Hi Kath, I haven’t tried freexing that to advise that but I think it could work. If you experiment, let me know how you liked the recipe
Hi Natasha,
I love your recipes But I could not get the pork tender enough!! I did everything you said to do, even using a mallet.
Please advise!
Thanks,
Nancy
Hi Nancy, I’d be more than happy to troubleshoot, was anything altered in the recipe? Do you feel like it is getting overcooked or maybe a certain type of cut you are using?
I used bone in thin center cut pork chops….I did use a mallet on them and they were off the stove while I made the sauce. Pls advise. Thanks, Nancy
Mine turned out hard too. What could have been the reason? Apparently, the meat needs to be in a room temperature (not colder) before you cook it and you need to make cuts to the edges to prevent steaks from curling inward. Of course, pounding the meat should help too!
I made this for my parents tonight’s. Followed recipe exactly as is except I only had beef broth. Loved it! Turned out perfect. So flavorful and my parents loved it. No leftovers even. Thank you for sharing this. Will be making again soon
That’s so great! It sounds like you have a new favorite!
The flavor was really good but even though I made per the recipe, I don’t feel my sauce thickened well and it was more brothy than sauce. Any ideas?
Hi Therese, the flour is used to thicken the sauce, otherwise, it may be too runny. Did you omit the flour or make any changes? You may try cornstarch instead. I hope that helps!
I did use the flour and didn’t make changes but I could throw some cornstarch in next time. We’d definitely have it regularly if I can figure out the sauce!
Love this recipe! My family really enjoyed it. Definitely will make again.
That’s just awesome!! Thank you for sharing your wonderful review, Julie!
I have tried several of Valentina’s recipes and found them to be wonderful. This recipe is simple and delicious. It has become a new favorite. I have also substituted chicken for the pork with great results. The mushroom sauce is Devine!
I’m so glad you enjoyed it, Craig. Thank you for the wonderful review!
hello, i so want to make this. but what can i use instead of heavy whipping cream? because i dont have some right now
Hi Auli’i, I haven’t tried it with half and half but that may work.
Changing the regular flour to Almond Flour makes it Keto and it’d delicious!
Thank you so much for sharing that with me.
Amazing recipe! It’s so full of flavour and great served with mashed potatoes ❤️
I’m so happy you enjoyed that Vicki! Thank for your awesome feedback!
Can you do the final step of adding the pork chops to the mushroom sauce in the oven? Or maybe can you reheat the finished recipe in the oven the next day? (Planning a party menu)
Hi Diana, that should work fine to finish it off in the oven. I haven’t tested it that way so I wouldn’t be able to provide specific oven instructions.
Made this for my (sometimes picky eaters) family; loved it! Will definitely be making it again. Thanks for the recipe.
Hi debra, That is the best when kids love what we moms make. That’s so great!
Easy and delicious recipe. The best kind! I served it with homemade pasta and everyone devoured their meals. Nothing but the clinking of forks and knives on the plates for a while…
I’m so happy to hear that! Thank you for sharing your great review, Scott!
My family loved your pork chop recipe. Normally my chops are dry. They were surprised. Better than the cream ok mushroom soup. Btw this is the first time I’ve ever posted.
I’m so happy you enjoyed this recipe Angie! Thank you for sharing that with me!
Did anyone else have an issue with the sauce thickening?
Hi Brittany, The flour is used to thicken the sauce, otherwise, it may be too runny. Did you omit the flour or make any changes? You may try cornstarch instead. I hope that helps! 🙂
NATASHA! Never have made a recipe that you create or recommend that hasn’t been SUPERB, and this one is AMAZING!! Wish I took a photo of the finished product! I refer EVERYONE I KNOW to follow you!! You need a BOOK and more, a television show!❤️❤️❤️ Keep up the GOOD work….kuddos to your husband, too… I know he is also a HUGE part of your “culinary artistry”!!!
I’m so happy you love our recipes Karen! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment
Family approved receipe! It’s hard to find a receipe that my hubby and our combined 8 kids all like! THIS one did it!! Even our picky eaters! And finally s receipe that isn’t with cream of mushroom soup so I feel better serving it to my family!
It sounds like you have a new favorite! That is the best when kids love what we moms make. That’s so great!
Moist and so flavorful! Really good, will make again!
I’m so happy to hear that! Thank you for sharing your great review!
Natasha – WOW – I have made this several times and love it each time. Never have we had pork chops so tender. I love all the ingredients that go in it and it is absolutely one of our favorites!! Love all your recipes.
Hi Pamela, that’s so great! It sounds like you have a new favorite!
Hi Natasha…. Happy Friday !! Thanks for another wonderful recipe. It was Yummmmy !
I’m so happy you enjoyed that. Thank you for sharing that with us, Debbie!
Natasha, made this tonight… it was tasty, creamy and a keeper for company.
That’s so great! It sounds like you have a new favorite!.
Tasty and will make again BUT did I not see or was it omitted in the written instructions when to add the WINE??? I had the wine ready but never saw the addition instruction so ended up adding wine as last step when I added the chicken broth and hot sauce.
Hi Ellen, this recipe does not call for wine. Were you possible meaning to comment on a different recipe?
You sure you didn’t drink the wine Ellen?
Really want to make this but not a fan of mushrooms, any suggestions on what else I can use other than mushrooms?
Thanks
Hi Michelle! You could try asparagus or broccoli or sweet peas
A-freaking-maxing!! Went word for word by the recipe and came out great. My son said it was the best thing he has ever eaten. Thanks for the recipe. This one will go into the memory vault!!
Hi Mark! That is the best when kids love what we parents make. That’s so great! Thank you for sharing your amazing review!
Can I omit flour to make it gluten-free?
The flour is used to thicken the sauce, otherwise, it may be too runny. You may try cornstarch instead. I hope that helps! 🙂
Making it for the first time today. Looks incredible. I like the fact that there are a limited number of ingredients. Thank you for this great recipe
You’re welcome! Thank you for sharing your great review!
Making this for the second time. So easy and delicious!
That’s so great! It sounds like you have a new favorite!
I brine the porc for a while before cooking to make them really tender.
Recipe is simple and very tasty.
I also put it all in a pot in the oven for the last stage, to finish and keep warm while prepping everything else.
Thank you for sharing that with us! I’m happy you enjoyed that!
Would you mind sharing how you bribe the pork?
I defrosted a pork cutlet, bone in, before going down the pub. Came back and followed the recipe as close as possible, added lots of Portuguese Piri Piri sauce and now call it cutlet with devilled creamed mushroom sauce. Lovely with a jacket spud. Back down the pub now.
Thank you for sharing that with us!
Just had your recipe, I used asparagus & mushrooms ( my husband dosent like onions 😔) but it was delicious. Thanks!!
You’re welcome! I’m so happy you enjoyed it
Was excited for this recipe but in the given time the pork chops definitely weren’t ready. Cooking time definitely needs to be adjusted +15-20 minutes, if you don’t want to eat raw pork chops.
Hi Sintija, if are seared first and then cooked in the sauce, they should be cooked through, but it can vary depending on the thickness of your pork chops and also the heat setting on your stove. If you are using thicker pork chops, I would cook longer.
Craving pork and mushrooms. This looks perfect. Dinner tonight. Thanks for the post
I hope this satisfies your cravings for pork and mushrooms!! Thanks Barb 🙂
Hi, would this recipe work with chicken instead of pork?
Hi Julia, I haven’t tried that with chicken specifically, however, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
simply delicious. Even though I Forgot step 2. I added sometime in step 5.
I’m so happy you loved the pork chops recipe!! Thanks for sharing your wonderful review 🙂
Oh goodness. This is so good. We had it twice this week, to use the expensive organic cream I bought
; )
I have already passed the recipe on to friends who love it too.
I definitely simmered the meat too long the first time. Second time I watched the temperature a lot closer and stopped when they were about 150F
That’s just awesome!! Thank you for sharing your wonderful review 🙂
For a hot sauce, can I use sriracha?
We love pork dinners and this looks like such an easy way to change up our usual. So delicious!
Thank you for the wonderful review!
Thanks for the yummy recipies! I am wondering if that promised cook book ready yet 🙂 ??
Hi Alina! I’m happy you are enjoying our recipes! Stay tuned!
Would half and half work? I have little use for whipping cream left over
Hi Lorraine, I haven’t tried it with half and half but that may work.
Just made this dish with 1/2 and 1/2. It’s incredibly yummy.
Sear pork chops vertically, fat down first and then horizontal on both sides. totally a game changer…
Thanks for sharing that, Karina!
I make something similar, while adding a little wholegrain mustard (Maille type).
My other half loves it :))
That’s so great! Thank you for sharing that with me!
Ok this was amazing! Thank you so much!
You’re so welcome! I’m so happy you enjoyed that!
So easy and delicious! On our monthly rotation!
Thank you so much for sharing that with me. I’m so glad you love the pork chops recipe!! 🙂
That’s so great! It sounds like you found a family favorite!
Can you say HELLO!!! Such a delicious dinner idea. I have to add it to my must make list.
Thank you for that wonderful compliment!
Oh yum! This looks like a perfect meal for those crazy nights we all have. I’d love these served with mashed potatoes!
Would be nice to have calmer weeknights but I’m pretty sure that is everyones life in this fast paced world we live in ;). Thank you Kara! I’m so glad you love the pork chops 🙂