I’m so excited to share this pork chop with mushrooms recipe with you all. This dish has been a staple in our household for years, and I just can’t get enough of it. The combination of the tender pork chop and the earthy flavor of the mushrooms is just perfect.
I love that it’s a hearty and comforting meal that’s perfect for a weeknight dinner or a special occasion. And the best part? It’s incredibly easy to make and requires minimal ingredients.
My family loves it when I serve this dish with a side of roasted vegetables or mashed potatoes, but it’s also great on its own. I’ve even served it at potlucks and gatherings, and it’s always a hit. The key to making this dish is to not overcook the pork chop, so make sure to cook it until it reaches an internal temperature of 145°F (63°C).
I like to use fresh mushrooms for this recipe, but you can also use canned if you prefer. The technique is simple: just sauté the onions and mushrooms in butter until they’re softened, then add in the pork chop and cook until browned on both sides. Finally, serve with your favorite seasonings and enjoy!
One of my favorite things about this recipe is that it’s so versatile – you can serve it as a main course or as part of a buffet. And the leftovers are always delicious too. We often have this dish on Fridays during Lent, when we’re looking for something hearty and satisfying without meat.
But honestly, you can serve this any day of the week and it’ll be a hit.
Pork Chop with Mushrooms
4.8 from 1877 votes
Juicy pan-seared pork chops are finished in a rich, savory mushroom cream sauce. This one-pan meal is elegant enough for a dinner party yet simple enough for a weeknight.
1Pat the pork chops dry with paper towels and season both sides evenly with salt and pepper.
2Let them sit at room temperature for 15 minutes to take the chill off.
3Heat the olive oil in a large skillet over medium-high heat until it shimmers.
4Carefully place the pork chops in the skillet and sear for 4 to 5 minutes per side, until a deep golden brown crust forms and the internal temperature reaches 135°F for medium.
5Transfer the seared pork chops to a plate and tent loosely with foil.
6Do not wipe out the skillet, as the browned bits are essential for flavor.
7Reduce the heat to medium and add the butter to the skillet.
8Once melted, add the sliced mushrooms and cook, stirring occasionally, for 5 to 7 minutes until they release their liquid and begin to brown.
9Add the chopped shallot and garlic to the mushrooms and cook for 1 minute until fragrant.
10Pour in the white wine or chicken broth and scrape up any browned bits from the bottom of the pan with a wooden spoon.
11Stir in the heavy cream, chicken broth, and fresh thyme leaves.
12Bring the sauce to a gentle simmer and cook for 3 to 4 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
13Return the pork chops and any accumulated juices to the skillet.
14Spoon the mushroom sauce over the chops and simmer for 2 to 3 minutes, until the pork is heated through and the sauce has further thickened.
15The internal temperature of the pork should reach 145°F.
16Taste the sauce and adjust seasoning with salt and pepper as needed.
17Garnish with chopped fresh parsley and serve immediately.
For the best results, use bone-in pork chops that are at least 1-inch thick to prevent drying out. You can substitute the heavy cream with half-and-half for a lighter sauce, though it will be less rich. If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the simmering sauce.
Watch Video Of How Pork Chop with Mushrooms Works
This pork chop with mushrooms recipe is always a good idea for any occasion – whether you’re serving it at home or taking it to a potluck gathering.
Not only does it taste amazing, but it’s also incredibly easy to make and requires minimal ingredients.
When storing leftovers, be sure to refrigerate them within two hours of cooking and reheat them at 165°F (74°C) for 15 seconds before serving again.
❓ Frequently Asked Questions About Pork Chop with Mushrooms
1. What type of mushrooms should I use?
You can use either button or cremini mushrooms for this recipe. Button mushrooms are smaller and more delicate, while cremini mushrooms are slightly larger and have a deeper flavor.
2. Can I substitute beef or chicken for the pork?
While you can substitute other meats in this recipe, pork chops are traditional because they’re leaner than beef or chicken, making them easier to cook evenly.
3. How do I prevent the pork from drying out?
To keep your pork chop moist, make sure not to overcook it – aim for an internal temperature of 145°F (63°C) instead of 160°F (71°C). Also, don’t forget to baste your pork with melted butter halfway through cooking to keep it moist.
4. Can I make this recipe in advance?
You can prepare the mushroom mixture up to 24 hours in advance by sautéing them in butter until softened, then refrigerating them overnight before adding them to your cooked pork chop.
5. What if I want to add some extra flavor?
Feel free to add your favorite herbs or spices to give this dish an extra boost of flavor – some options include thyme, rosemary, garlic powder, or paprika.
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