Savory Mushroom Pork Chops: A Delicious and Easy Weeknight Meal

These mushroom pork chops are a comforting and flavorful dish that’s perfect for a weeknight dinner or a special occasion. Tender pork chops are seared to golden perfection and then simmered in a rich and savory mushroom sauce. This recipe is easy to follow and requires minimal ingredients, making it a great option for busy cooks.

## Why You’ll Love This Recipe

* **Flavorful:** The combination of seared pork chops and a creamy mushroom sauce is simply irresistible.
* **Easy to Make:** This recipe comes together quickly and requires minimal effort.
* **Versatile:** You can easily customize this recipe to your liking by adding different herbs, spices, or vegetables.
* **Comforting:** This dish is warm, satisfying, and perfect for a cozy night in.
* **Budget-Friendly:** Pork chops are a relatively affordable cut of meat, making this a great option for budget-conscious cooks.

## Ingredients You’ll Need

* **Pork Chops:** Use bone-in or boneless pork chops, about 1 inch thick. Bone-in chops tend to be more flavorful, but boneless chops cook more quickly.
* **Mushrooms:** Cremini mushrooms are a great option, but you can also use other varieties like button mushrooms, shiitake mushrooms, or a combination.
* **Onion:** A yellow onion adds sweetness and depth of flavor to the sauce.
* **Garlic:** Garlic is a must-have for any savory dish.
* **All-Purpose Flour:** Used to thicken the sauce.
* **Chicken Broth:** Adds moisture and flavor to the sauce. You can also use vegetable broth or beef broth.
* **Heavy Cream:** Makes the sauce rich and creamy. You can substitute with half-and-half for a lighter option.
* **Olive Oil:** Used for searing the pork chops and sautéing the vegetables.
* **Butter:** Adds richness and flavor to the sauce.
* **Fresh Thyme:** Adds a subtle, earthy flavor to the dish. You can substitute with dried thyme.
* **Salt and Pepper:** To taste.
* **Optional:** Fresh parsley, for garnish

## Equipment You’ll Need

* Large Skillet or Dutch Oven
* Cutting Board
* Knife
* Measuring Cups and Spoons
* Tongs

## Step-by-Step Instructions

**1. Prepare the Pork Chops:**

* Pat the pork chops dry with paper towels. This will help them sear properly.
* Season the pork chops generously with salt and pepper on both sides. Don’t be afraid to season them well – this is where a lot of the flavor comes from.

**2. Sear the Pork Chops:**

* Heat olive oil in a large skillet or Dutch oven over medium-high heat. The skillet should be large enough to accommodate all the pork chops without overcrowding. If necessary, sear them in batches.
* Once the oil is hot, carefully place the pork chops in the skillet. Sear them for 3-4 minutes per side, or until they are golden brown and have a nice crust. The internal temperature should reach 145°F (63°C).
* Remove the pork chops from the skillet and set them aside. Don’t worry if they are not fully cooked at this point; they will finish cooking in the sauce.

**3. Make the Mushroom Sauce:**

* Add butter to the skillet and let it melt.
* Add the chopped onion and cook until softened, about 5-7 minutes.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
* Add the sliced mushrooms and cook until they are softened and have released their liquid, about 8-10 minutes. Stir occasionally to prevent sticking.
* Sprinkle the flour over the mushrooms and cook for 1 minute, stirring constantly. This will help thicken the sauce.
* Slowly pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. These browned bits add a lot of flavor to the sauce.
* Bring the sauce to a simmer and cook until it has thickened slightly, about 5-7 minutes. Stir occasionally.
* Stir in the heavy cream and fresh thyme. Season with salt and pepper to taste. Adjust the seasonings as needed to your preference.

**4. Simmer the Pork Chops in the Sauce:**

* Return the seared pork chops to the skillet. Make sure they are nestled in the sauce.
* Reduce the heat to low, cover the skillet, and simmer for 10-15 minutes, or until the pork chops are cooked through and tender. The internal temperature should reach 145°F (63°C).

**5. Serve:**

* Remove the pork chops from the skillet and place them on a serving platter.
* Spoon the mushroom sauce over the pork chops.
* Garnish with fresh parsley, if desired.
* Serve immediately with your favorite sides.

## Tips for Perfect Mushroom Pork Chops

* **Don’t overcrowd the skillet when searing the pork chops.** Overcrowding will lower the temperature of the skillet and prevent the pork chops from browning properly. Sear them in batches if necessary.
* **Pat the pork chops dry before searing.** This will help them develop a nice crust.
* **Don’t overcook the pork chops.** Pork chops are best when they are slightly pink in the center. Overcooked pork chops can be dry and tough.
* **Use a meat thermometer to ensure the pork chops are cooked to the correct internal temperature.** The recommended internal temperature for pork is 145°F (63°C).
* **Adjust the amount of heavy cream to your liking.** If you prefer a lighter sauce, use less cream or substitute with half-and-half.
* **Add a splash of dry sherry or white wine to the sauce for extra flavor.**
* **For a richer sauce, use bone broth instead of chicken broth.**
* **If the sauce is too thick, add a little more chicken broth or water to thin it out.**
* **If the sauce is too thin, simmer it for a few more minutes to allow it to thicken.**
* **Let the pork chops rest for a few minutes before serving.** This will allow the juices to redistribute, resulting in a more tender and flavorful chop.

## Variations

* **Creamy Garlic Mushroom Pork Chops:** Add extra garlic to the sauce for a more intense garlic flavor.
* **Spicy Mushroom Pork Chops:** Add a pinch of red pepper flakes to the sauce for a little heat.
* **Mushroom and Onion Pork Chops:** Add extra onions to the sauce, or use a combination of yellow and red onions.
* **Mushroom and Wine Pork Chops:** Add a splash of dry sherry or white wine to the sauce for extra flavor.
* **Mushroom and Bacon Pork Chops:** Cook some bacon in the skillet before searing the pork chops, then add the bacon crumbles to the sauce.
* **Mushroom and Spinach Pork Chops:** Add fresh spinach to the sauce during the last few minutes of cooking.
* **Mushroom and Asparagus Pork Chops:** Serve the pork chops with roasted asparagus.
* **Mushroom and Broccoli Pork Chops:** Serve the pork chops with steamed broccoli.
* **Mushroom and Green Bean Pork Chops:** Serve the pork chops with sautéed green beans.
* **Different types of mushrooms:** Experiment with different types of mushrooms, such as shiitake, oyster, or portobello.

## Serving Suggestions

These mushroom pork chops are delicious served with a variety of side dishes, including:

* Mashed Potatoes
* Rice
* Pasta
* Roasted Vegetables (such as broccoli, asparagus, or Brussels sprouts)
* Green Beans
* Salad
* Bread or Rolls

## Make-Ahead Instructions

You can prepare the mushroom sauce ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to serve, simply sear the pork chops and simmer them in the sauce until they are cooked through.

## Storage Instructions

Store leftover mushroom pork chops in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or in a skillet over medium heat.

## Nutritional Information (Approximate)

(Note: Nutritional information will vary depending on the specific ingredients and portion sizes used.)

* Calories: 400-500
* Protein: 30-40g
* Fat: 25-35g
* Carbohydrates: 10-15g

## Recipe Card

**Mushroom Pork Chops**

**Yields:** 4 servings
**Prep time:** 15 minutes
**Cook time:** 30 minutes

**Ingredients:**

* 4 pork chops (about 1 inch thick)
* 1 tablespoon olive oil
* 1 tablespoon butter
* 1 onion, chopped
* 2 cloves garlic, minced
* 8 ounces cremini mushrooms, sliced
* 2 tablespoons all-purpose flour
* 1 cup chicken broth
* 1/2 cup heavy cream
* 1 tablespoon fresh thyme leaves
* Salt and pepper to taste
* Fresh parsley, for garnish (optional)

**Instructions:**

1. Pat the pork chops dry with paper towels and season with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 3-4 minutes per side, or until golden brown. Remove from skillet and set aside.
3. Add butter to the skillet. Add onion and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
4. Add mushrooms and cook until softened and liquid has released, about 8-10 minutes.
5. Sprinkle flour over the mushrooms and cook for 1 minute, stirring constantly.
6. Slowly pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook until slightly thickened, about 5-7 minutes.
7. Stir in heavy cream and thyme. Season with salt and pepper.
8. Return the pork chops to the skillet. Reduce heat to low, cover, and simmer for 10-15 minutes, or until the pork chops are cooked through.
9. Remove pork chops from skillet and spoon mushroom sauce over them.
10. Garnish with parsley, if desired. Serve immediately.

Enjoy your delicious and easy mushroom pork chops!