Kitchen notes · a little help before you start
Easy Creamy Pork Chops
Creamy mushroom sauce and a browned pork chop make a very appealing pair. The mushrooms catch the savory bits from the pan, while fresh herbs brighten the cream around them. This is a dinner for anyone who likes a generous spoonful of sauce with each bite of pork.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Original yield
- Serves 4
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Pork
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Give chops room
Sear the chops in batches if needed so each one has room to brown in the hot pan.
2. Use the browned bits
Scrape up the bits left from the chops while the mushrooms cook in the buttery juices.
3. Gentle cream simmer
Let the cream simmer gently until slightly thickened before returning the chops to the pan.
Get to know the ingredients
Pork chops
Bone-in or boneless chops are both listed; choose chops around the specified thickness for this method.
Mushrooms
Use sliced brown mushrooms and let them brown before you add the garlic and herbs.
Parsley
Divide the chopped parsley between the mushroom stage and the final garnish instead of adding it all early.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Easy Creamy Pork Chops
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Warm through and garnish
Give the chops their brief simmer in the sauce, then scatter over the remaining herbs and serve immediately.
A little more help as you go
A warm holding plate
Move the seared chops onto a warm plate while the mushroom cream sauce comes together.
Optional wine
If adding the optional dry white wine, reduce it by half after the garlic and before adding cream.
A few questions you might have
Can I use half and half?
Yes, half and half is among the listed alternatives to reduced fat cream in this sauce.
When does the garlic go in?
Add all the crushed garlic after the mushrooms brown, together with half the parsley and thyme.
Do I season the sauce separately?
Yes, taste the thickened cream sauce and season it with salt and pepper before returning the chops.
Should the mushrooms cook on the searing heat?
Cook the mushrooms over medium heat after you transfer the seared chops to their plate.
How much sauce thickening am I looking for?
The cream should become slightly thickened during its gentle simmer; then the chops go back in.
Any more cooking tips?
Optional wine add-in for the creamy sauce: After sautéing the garlic in Step 3, add in 1/2 cup dry white wine. Let simmer until liquid has reduced by half (about 3 minutes). Then continue on to Step 4.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cafedelites.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.