These Creamy Garlic Pork Chops in Creamy Mushroom Sauce are pure comfort food perfection, ready in about 20 minutes! Tender, pan-seared pork chops are simmered in a luscious, savory sauce loaded with garlic, mushrooms, and fresh herbs. I absolutely love skillet recipes like this because they deliver incredible flavor with relatively little effort and cleanup. This Garlic Pork Chops recipe is perfect for a satisfying weeknight dinner any time of year, offering a rich and delicious meal that feels special without being complicated.
Why You’ll Love These Garlic Pork Chops
- Rich and Creamy Sauce: The combination of heavy cream, chicken broth, garlic, mushrooms, and Italian seasoning creates an incredibly flavorful and comforting sauce.
- Tender Pork Chops: Pan-searing followed by simmering in the sauce ensures juicy, tender results.
- Quick and Easy: Comes together in about 20 minutes of active cooking time, perfect for busy evenings.
- One-Skillet Meal: Most of the cooking happens in one pan for easier cleanup.
- Restaurant-Worthy Flavor: A delicious and satisfying dish that tastes like it came from a favorite restaurant.
Ingredients for Garlic Pork Chops in Creamy Mushroom Sauce
Here’s what you’ll need to make this delicious skillet meal. The full list with measurements is in the recipe card below.
Pork Chops & Seasoning
- Pork chops, bone-in or boneless (about 1-inch thick) (Meat)
- Paprika (Spice)
- Garlic powder (Spice)
- Salt (Seasoning)
- Fresh cracked black pepper (Spice)
- Butter (Fat)
- Olive oil (Oil)
Creamy Mushroom Sauce
- Sliced brown mushrooms (or white) (Fungi)
- Garlic cloves, crushed (Aromatic)
- Italian seasoning (Spice Blend)
- Heavy cream (Dairy)
- Chicken broth (low sodium) (Liquid)
- Fresh chopped parsley (for garnish) (Herb)
- Salt (to taste) (Seasoning)
- Pepper (to taste) (Spice)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
While I adore these classic Garlic Pork Chops with mushroom sauce, here are some fantastic variations:
- Chicken or Veal: This sauce is equally delicious with pan-seared chicken breasts (pounded thin) or veal cutlets! Simply substitute the protein and adjust cooking times accordingly.
- Add Wine: Deglaze the pan with a splash of dry white wine or Marsala wine after cooking the mushrooms and before adding the broth for extra depth.
- Different Mushrooms: Use shiitake, oyster, or a mix of wild mushrooms for a different flavor profile.
- Make it Spicy: Add a pinch of red pepper flakes along with the garlic.
- Add Onions or Shallots: Sauté some finely chopped onions or shallots before adding the mushrooms.
- Stir in Spinach: Add a few handfuls of fresh baby spinach to the sauce at the end and let it wilt.
How to Make Garlic Pork Chops in Creamy Mushroom Sauce
Let me show you how easy it is to make these amazing Garlic Pork Chops:
Prep and Sear Pork Chops
- First, I combine the paprika, garlic powder, salt, and pepper in a small bowl.
- I pat the pork chops dry with paper towels – this helps them get a beautiful brown sear.
- Then, I generously season the pork chops on all sides with the prepared spice mix.
- I heat the olive oil and butter together in a large skillet over medium-high heat until the butter is melted and slightly foaming.
- Carefully, I add the seasoned pork chops to the hot skillet.
- I sear the pork chops for 3-5 minutes per side until they are well browned on both sides.
- I transfer the seared pork chops to a warm plate and set them aside.
Sauté Mushrooms and Aromatics
- In the same skillet (don’t wipe it out!), I add the sliced mushrooms.
- I stir-fry the mushrooms until they are golden brown, making sure to scrape up any flavorful browned bits leftover from the pork chops.
- Next, I add the crushed garlic, chopped fresh parsley (reserving some for garnish), and Italian seasoning to the skillet.
- I stir-fry for about another 30 seconds, just until the garlic is fragrant.
Make the Creamy Sauce
- I pour in the chicken broth, again scraping the bottom of the pan to incorporate all those delicious bits.
- I add the heavy cream and give it a good stir.
- I allow the sauce to come to a gentle simmer and cook for 3-4 minutes, until it has slightly thickened.
- I taste the sauce and adjust the seasoning with more salt and pepper if needed.
Finish Chops in Sauce
- I place the seared pork chops (and any accumulated juices from the plate) back into the skillet with the sauce.
- I allow them to simmer gently in the sauce for another 2-3 minutes, or until the pork chops are cooked through to my liking (internal temperature should reach 145°F/63°C for safe consumption, followed by a 3-minute rest). I spoon some sauce over the chops as they simmer.
Garnish and Serve
- Garnish with remaining parsley.
- Serve immediately.
Tips and Tricks for the BEST Pork Chops
Here are my secrets for making these Garlic Pork Chops truly exceptional:
- Pat Pork Chops Dry: Essential for achieving a good sear.
- Hot Pan for Searing: Get the skillet nice and hot before adding the pork chops for that golden-brown crust.
- Don’t Overcook: Pork chops can dry out easily. Use a meat thermometer (145°F/63°C internal temp) and remember they will continue to cook slightly after being removed from direct heat. The final simmer in the sauce helps keep them moist.
- Scrape the Pan: All those browned bits (fond) left after searing the pork and mushrooms are packed with flavor – make sure they get incorporated into the sauce!
- Fresh Parsley: Adds a nice pop of color and freshness at the end.
How to Serve
These Garlic Pork Chops in Creamy Mushroom Sauce are fantastic served over:
- Mashed Potatoes: The ultimate comfort food pairing to soak up the sauce.
- Egg Noodles: A classic Stroganoff-style combination.
- Rice: Simple steamed white or brown rice.
- Cauliflower Rice or Zucchini Noodles: Great low-carb options.
Serve alongside:
- Steamed green beans or asparagus
- A simple side salad
Make Ahead and Storage
- Storage: Store leftover pork chops and sauce in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet over low heat or in the microwave until warmed through. Add a splash of broth or cream if the sauce has thickened too much.
FAQs about Garlic Pork Chops in Creamy Mushroom Sauce
- Can I use bone-in pork chops?
- Yes, bone-in pork chops (about 1-inch thick) work well and often stay juicier. They will require a slightly longer cooking time, both during searing and simmering. Always rely on a meat thermometer.
- Can I make this sauce without heavy cream?
- You can substitute half-and-half or evaporated milk for a lighter sauce, but it won’t be as rich or creamy. You could also try a dairy-free cream alternative like cashew cream, though the flavor will differ.
- What kind of mushrooms are best?
- Cremini (baby bella) mushrooms have great flavor, but white button mushrooms also work perfectly well for these Garlic Pork Chops.
Enjoy these rich, savory, and incredibly satisfying Garlic Pork Chops in Creamy Mushroom Sauce! It’s a perfect skillet dinner for any night of the week.
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Garlic Pork Chops in Creamy Mushroom Sauce
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Main Course
- Cuisine: American, French-Inspired
Description
These easy pork chops simmered in a creamy garlic and herb mushroom sauce are perfect for any night of the week. Pan-seared pork chops are finished in a rich, flavorful sauce for a satisfying meal.
Ingredients
Scale
For the Pork Chops & Seasoning:
- 4 pork chops, bone-in or boneless (about 1-inch thick)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt, to taste
- Fresh cracked black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Mushroom Sauce:
- 1 cup sliced brown mushrooms (cremini)
- 4–5 cloves garlic, crushed or minced
- 1 teaspoon Italian seasoning
- 1 1/2 cups heavy cream
- 1/2 cup (125ml) low-sodium chicken broth
- 1 tablespoon fresh chopped parsley, plus more for garnish
Instructions
- Prepare Pork Chops: Pat the pork chops completely dry with paper towels. In a small bowl, combine the paprika, garlic powder, salt, and pepper. Season the pork chops generously on all sides with this spice mix.
- Sear Pork Chops: Heat the olive oil and butter together in a large skillet over medium-high heat until the butter is melted and shimmering. Carefully place the seasoned pork chops in the hot skillet. Sear for 3-5 minutes per side, until well browned on both sides. Transfer the seared pork chops to a warm plate and set aside.
- Cook Mushrooms: In the same skillet (do not wipe out), add the sliced mushrooms. Stir-fry over medium-high heat until they are golden brown and have released their liquid, scraping up any browned bits left over from the chops.
- Add Aromatics and Seasoning: Add the crushed/minced garlic, 1 tablespoon of chopped fresh parsley, and the Italian seasoning to the mushrooms. Stir and cook for about 30 seconds, until fragrant.
- Make Sauce: Pour in the chicken broth. Bring to a simmer, scraping the bottom of the pan. Pour in the heavy cream and give a good stir. Bring the sauce back to a gentle simmer.
- Simmer and Thicken: Allow the sauce to simmer gently for 3-4 minutes, stirring occasionally, until it thickens slightly. Taste and adjust seasoning with salt and pepper if needed.
- Finish Pork Chops: Return the seared pork chops (and any accumulated juices from the plate) back into the skillet with the sauce. Spoon some sauce over the chops.
- Simmer: Allow the pork chops to simmer gently in the sauce for another 2-3 minutes, or until they are cooked through to your liking (internal temperature should reach 145°F/63°C).
- Serve: Garnish with remaining fresh parsley. Serve the garlic pork chops immediately with the creamy mushroom sauce, spooned generously over the top.
Notes
- Pork Chops: Use bone-in or boneless chops about 1-inch thick. Adjust cook time for thinner or thicker chops. Patting dry ensures a good sear.
- Mushrooms: Cremini (baby bella) mushrooms have more flavor than white button mushrooms, but either works.
- Cream: Heavy cream provides the richest sauce. Half-and-half can be used for a lighter sauce, but it may need to simmer slightly longer to thicken. Do not boil rapidly after adding cream.
- Doneness: Use a meat thermometer to ensure pork reaches 145°F (63°C) followed by a 3-minute rest (which happens naturally when you serve).
- Serving Suggestions: Delicious served with mashed potatoes, egg noodles, rice, cauliflower rice, zucchini noodles, or steamed vegetables like asparagus or green beans.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently.