Newsflash: just because this pork chop dinner looks like something you would order at your favorite fancy restaurant doesn’t mean it’s hard to make. Quite the opposite! These tender pork chops smothered in creamy mushroom sauce is actually a dinner that comes together fast, is easy to make and is made from ingredients you might already have on hand. So, do yourself a favor and pick up some good-quality pork chops and pair its juicy flavor with a silky, rich, herby cream sauce studded with mushrooms. We challenge you to find a dinner that is easier to make and more satisfying than this!
In order to properly sear a pork chop you’ll want to get your skillet piping hot before the meat even touches it. We’re talking wisps-of-smoke-setting-off-your-smoke-detector hot. This heat, along with a little bit of oil, will give your pork chop the beautiful color you see here in the photos. That nice, high heat creates the sear we’re after—a beautiful Maillard reaction, to get science-y about it. The Maillard reaction is well known in the food science world as the key to deeply flavorful food—it’s what you get when you toast bread or grill burgers. It’s what happens when meat meets high heat, and it’s your friend. Do not fear heat! As for what temperature to watch for to know your pork is done, but not overdone, we suggest cooking this pork chop to medium (160°F) and then immediately taking it off the heat.
There are a thousand and one ways to season a pork chop, but if your meat is of good quality, why hide that rich flavor? When we buy great pork chops, we prefer to use nothing but salt and pepper. Easy enough right? Don’t worry, this dinner won’t be lacking in flavor, because we are about to get to the sauce. The nice thing about serving pork chops with cream sauce is that everyone can decide just how much sauce they’d like to top their chop with. The mushroom cream sauce is truly what makes the dish a little extra special! Here’s what you’ll need to make it:
- Crimini mushrooms
- White wine
- Heavy cream
- Dijon mustard
- Fresh thyme
- Fresh chives
- 4 bone in pork chops 1 1/2-inch thick
- 2 tbsp olive oil
- 1 tsp salt
- freshly ground pepper
- 6 tbsp butter
- 2 lbs crimini mushrooms, tough ends removed, cut in half
- 3 garlic cloves, minced
- 1 cup dry white wine
- 1 cup heavy cream
- 1 tbsp dijon mustard
- 2 tbsp fresh thyme, minced
- 1 lemon
- 2 tbsp fresh chives
- Pat pork chops dry with a paper towel and salt and generously pepper them.
- In a large heavy bottom skillet heat oil over high heat until you see wisps of smoke. Working with two pork chops at a time set seasoned meat into the pan. Brown without flipping for 3 minutes, flip and continue cooking for another 3 minutes. Continue flipping back and forth until internal temp reads 160°F. Continue this process with the remaining pork chops and set aside.
- Reduce heat to medium and add the butter to the pan. Once melted add mushrooms and stir until cooked through, about 5 minutes.
- Add in garlic and cook for 1 more minute.
- Pour the dry wine along with the fresh thyme into the pan and bring to a simmer. Allow mushroom mixture to simmer until wine is reduced by half.
- Add in heavy cream and mustard and stir until all ingredients are combine.
- Adjust seasoning with salt and pepper. Add pork chops to the pan, spooning the sauce over them.
- Finish the dish with freshly squeezed lemon juice and fresh chives. Serve warm with plenty of sauce and mushrooms.