Kitchen notes · a little help before you start
Pork Chops in Creamy Mushroom Sauce
Pork chops with mushroom cream sauce are a good invitation to sit down for something savory. Soft onion and mushrooms gather in the sauce around the browned chops.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Original yield
- Serves 4
- Ingredients
- 14 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Main course
- Primary protein
- Pork
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Season and sear first
Coat chops with salt, pepper and paprika, sear until golden, then cover them while making the sauce.
2. Mushrooms before onion
Cook mushrooms in their butter portion until lightly golden, then add more butter and onion.
3. Stir flour vigorously
Give garlic its brief cook, then stir the flour vigorously through the vegetables before adding liquids.
Get to know the ingredients
Half-inch boneless chops
Use the boneless chops at about the listed half-inch thickness for the searing and sauce simmer stages.
White or brown mushrooms
Either mushroom type is listed; slice them before their butter cooking stage in the used pan.
Finely chopped onion
Finely chop the onion and add it after the mushrooms start turning golden, seasoning lightly as it cooks.
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 6 steps completeMake room for Pork Chops in Creamy Mushroom Sauce
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
Simmer the chops gently
Return pork to the thickening sauce, spoon sauce over it and simmer on low until tender. Garnish if desired and serve.
A little more help as you go
Butter goes in stages
Keep the three butter portions separate for searing pork, cooking mushrooms and softening onion in turn.
Sauce gets hot sauce too
Add hot sauce with broth and whipping cream before simmering until the cream begins to thicken.
A few questions you might have
Does the garlic start with the mushrooms?
Add garlic after the onion is tender, then saute briefly while stirring before introducing the flour.
When does the heat reduce to low?
After the sauce starts thickening and the pork is returned, reduce to low for the final gentle simmer.
Is cream added after the chops return?
Add cream with broth and hot sauce first, let it begin thickening, then return the chops to the skillet.
Can I add parsley at serving?
Parsley is listed as an optional garnish, added when the chops finish their low simmer in mushroom sauce.
Do I leave pork in the pan for the vegetable stages?
Set the seared chops aside under cover while cooking mushrooms and onion, then return them to the sauce.
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: natashaskitchen.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
