18 Savory Mushroom Pork Chop Recipes for Weeknight Dinners

You know those evenings when you crave something hearty and delicious but don’t want to spend hours in the kitchen? We’ve gathered 18 savory mushroom pork chop recipes that transform simple ingredients into mouthwatering weeknight dinners. From creamy skillet creations to garlic-infused favorites, these dishes promise maximum flavor with minimal fuss—perfect for satisfying your comfort food cravings any night of the week.

Garlic Butter Mushroom Pork Chops

Hitting that perfect weeknight dinner sweet spot, these garlic butter mushroom pork chops deliver serious flavor with minimal effort. Here’s how to make them right.

Ingredients

– 4 boneless pork chops, about 1-inch thick (I find this thickness gives the best sear-to-juiciness ratio)
– 8 oz cremini mushrooms, sliced (baby bellas work great too for their earthy flavor)
– 3 tbsp unsalted butter (I always use unsalted to control the salt level)
– 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
– 4 garlic cloves, minced (fresh minced makes all the difference here)
– 1/2 cup chicken broth (low-sodium preferred so you can season to your liking)
– 1 tsp dried thyme (rubbing it between your palms before adding really wakes up the flavor)
– 1/2 tsp paprika (smoked paprika adds a nice depth if you have it)
– Salt and black pepper (freshly cracked pepper is non-negotiable in my kitchen)

Instructions

1. Pat pork chops completely dry with paper towels and season both sides generously with salt, pepper, and paprika.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place pork chops in the hot skillet and sear for 4-5 minutes without moving them to develop a golden-brown crust.
4. Flip pork chops and cook for another 4-5 minutes until internal temperature reaches 145°F on an instant-read thermometer.
5. Transfer pork chops to a plate and tent loosely with foil to rest.
6. Add mushrooms to the same skillet and cook for 5-6 minutes, stirring occasionally, until browned and tender.
7. Stir in minced garlic and dried thyme, cooking for 30 seconds until fragrant.
8. Pour in chicken broth, scraping up all the browned bits from the bottom of the pan.
9. Reduce heat to low and swirl in butter until melted and the sauce slightly thickens, about 2 minutes.
10. Return pork chops to the skillet, spooning the mushroom sauce over them to warm through.

Resting the pork chops ensures they stay juicy, while scraping up those browned bits creates incredible flavor in your sauce. Rich and savory with tender mushrooms in a glossy garlic butter sauce, these chops are fantastic over mashed potatoes or with crusty bread to soak up every last drop.

Creamy Mushroom and Thyme Pork Chops

A comforting one-pan dinner that comes together in under 30 minutes. These pork chops swim in a creamy mushroom sauce fragrant with fresh thyme. Perfect for busy weeknights when you want something satisfying without the fuss.

Ingredients

– 4 bone-in pork chops, about 1-inch thick (I find bone-in stays juicier)
– 1 tbsp olive oil (extra virgin is my go-to for searing)
– 8 oz cremini mushrooms, sliced (baby bellas work great too)
– 2 cloves garlic, minced (freshly minced makes all the difference)
– 1 cup chicken broth (low-sodium lets you control the salt)
– 1/2 cup heavy cream (don’t skimp—this creates the luxurious sauce)
– 1 tbsp fresh thyme leaves (fresh really elevates it over dried)
– Salt and black pepper (I’m generous with the pepper)

Instructions

1. Pat pork chops completely dry with paper towels and season both sides generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear pork chops for 4-5 minutes per side until golden brown, then transfer to a plate.
4. Add sliced mushrooms to the same skillet and cook for 5-6 minutes until browned and tender.
5. Stir in minced garlic and cook for 30 seconds until fragrant.
6. Pour in chicken broth, scraping up all the browned bits from the pan bottom.
7. Simmer the broth for 3-4 minutes until reduced by half.
8. Reduce heat to low and stir in heavy cream and fresh thyme leaves.
9. Return pork chops to the skillet, nestling them into the sauce.
10. Simmer gently for 3-4 minutes until pork chops reach 145°F internally and sauce thickens.
11. Let rest in the sauce for 2 minutes before serving.
The creamy sauce clings beautifully to the tender pork, with earthy mushrooms and aromatic thyme creating a deeply savory flavor. Serve over mashed potatoes to soak up every drop of that luxurious sauce, or alongside crisp green beans for contrast.

Pan-Seared Pork Chops with Mushroom Gravy

Tender pork chops smothered in rich mushroom gravy make for the ultimate comfort meal. This recipe delivers restaurant-quality results with minimal fuss. Perfect for busy weeknights when you crave something satisfying.

Ingredients

– 4 bone-in pork chops, about 1-inch thick (I find bone-in adds incredible flavor)
– 1 tsp kosher salt (don’t skimp—this helps form that perfect crust)
– ½ tsp freshly ground black pepper
– 2 tbsp olive oil (my go-to for high-heat searing)
– 8 oz cremini mushrooms, sliced (baby bellas work beautifully here)
– 1 medium yellow onion, finely chopped
– 2 cloves garlic, minced (fresh only—the jarred stuff just doesn’t compare)
– 2 tbsp all-purpose flour
– 1 cup chicken broth (I prefer low-sodium to control saltiness)
– ½ cup heavy cream (this creates the silkiest gravy texture)
– 1 tbsp fresh thyme leaves (dried works in a pinch, but fresh is worth it)
– 2 tbsp unsalted butter (for finishing—it adds incredible richness)

Instructions

1. Pat pork chops completely dry with paper towels on both sides.
2. Season both sides of pork chops evenly with kosher salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place pork chops in the hot skillet without crowding—work in batches if needed.
5. Sear pork chops for 4-5 minutes until a deep golden-brown crust forms on the bottom.
6. Flip pork chops using tongs and cook for another 4-5 minutes on the second side.
7. Transfer pork chops to a clean plate—they’ll finish cooking while resting.
8. Reduce heat to medium and add sliced mushrooms to the same skillet.
9. Cook mushrooms for 5-6 minutes, stirring occasionally, until they release their liquid and brown.
10. Add chopped onion and cook for 3-4 minutes until softened and translucent.
11. Stir in minced garlic and cook for 30 seconds until fragrant—don’t let it burn.
12. Sprinkle flour over the mushroom mixture and cook for 1 minute, stirring constantly.
13. Gradually pour in chicken broth while scraping up all the browned bits from the pan bottom.
14. Whisk in heavy cream until the gravy is smooth and beginning to thicken.
15. Stir in fresh thyme leaves and simmer for 2-3 minutes until gravy coats the back of a spoon.
16. Remove skillet from heat and swirl in butter until melted and incorporated.
17. Return pork chops to the skillet, spooning gravy over them to warm through.
Golden-crusted pork chops soak up the earthy mushroom gravy beautifully. The cream-based sauce clings to every bite while keeping the meat incredibly juicy. Serve over mashed potatoes or creamy polenta to catch every drop of that luxurious gravy.

Balsamic Glazed Mushroom Pork Chops

Ready for a quick weeknight dinner that feels fancy? Rich balsamic glaze caramelizes over juicy pork chops and earthy mushrooms in this one-pan wonder. Restaurant-quality results come together in under 30 minutes.

Ingredients

– 4 bone-in pork chops, about 1-inch thick (I find bone-in stays juicier)
– 1 lb cremini mushrooms, sliced (baby bellas work great too)
– 3 tbsp extra virgin olive oil, my go-to for high-heat cooking
– 1/4 cup balsamic vinegar (splurge on the good stuff—it makes a difference)
– 2 tbsp honey, for that perfect sweet-tangy balance
– 3 cloves garlic, minced (fresh only, please)
– 1 tsp dried thyme, crushed between your fingers to release oils
– 1/2 tsp black pepper, freshly ground
– 1 tsp kosher salt, I prefer Diamond Crystal for better control

Instructions

1. Pat pork chops completely dry with paper towels—this ensures a good sear.
2. Season both sides of pork chops evenly with kosher salt and black pepper.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
4. Place pork chops in skillet and sear for 4-5 minutes until golden brown crust forms.
5. Flip pork chops and cook another 4-5 minutes until internal temperature reaches 145°F.
6. Transfer pork chops to a plate and tent with foil to rest.
7. Add remaining 1 tablespoon olive oil to the same skillet over medium heat.
8. Add sliced mushrooms and cook 6-8 minutes until browned and tender.
9. Stir in minced garlic and cook 30 seconds until fragrant.
10. Pour in balsamic vinegar and honey, scraping up any browned bits from the pan bottom.
11. Add dried thyme and simmer 2-3 minutes until glaze thickens slightly.
12. Return pork chops to skillet, spooning glaze and mushrooms over the top.
13. Cook 1 minute more to warm through and coat evenly.
Outstanding caramelized crust gives way to tender pork that pairs beautifully with the savory mushrooms. The balsamic reduction adds glossy sweetness that cuts through the richness. Serve over creamy polenta or with crusty bread to soak up every drop of that incredible glaze.

One-Pot Mushroom and Pork Chop Skillet

Unbelievably simple yet packed with flavor, this one-pot wonder transforms basic ingredients into a comforting meal. Using just a single skillet means minimal cleanup after dinner. You’ll have a complete, satisfying dish ready in under 30 minutes.

Ingredients

• 4 bone-in pork chops, about 1-inch thick (I find bone-in adds more flavor)
• 1 lb cremini mushrooms, sliced (baby bellas work great too)
• 1 large yellow onion, thinly sliced (sweet onions are my preference here)
• 3 cloves garlic, minced (fresh is always better than jarred)
• 2 tbsp extra virgin olive oil (my go-to for searing)
• 1 cup chicken broth (low-sodium lets you control the salt)
• 1/2 cup heavy cream (room temperature blends smoother)
• 1 tsp dried thyme (rubbed between fingers releases more aroma)
• Salt and black pepper to taste (I’m generous with the pepper)

Instructions

1. Pat pork chops completely dry with paper towels—this ensures a proper sear.
2. Season both sides of pork chops generously with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear pork chops for 4-5 minutes per side until golden brown, then transfer to a plate.
5. Add sliced mushrooms and onion to the same skillet, scraping up any browned bits from the bottom.
6. Cook vegetables for 6-8 minutes until mushrooms release their liquid and onions soften.
7. Stir in minced garlic and dried thyme, cooking for 1 minute until fragrant.
8. Pour in chicken broth, using a wooden spoon to deglaze the pan completely.
9. Return pork chops to the skillet, nestling them into the vegetable mixture.
10. Reduce heat to medium-low, cover, and simmer for 10 minutes until pork reaches 145°F internally.
11. Stir in heavy cream and simmer uncovered for 3 minutes until sauce slightly thickens.
12. Remove from heat and let rest for 2 minutes before serving.

Amazingly tender pork chops swim in a creamy mushroom sauce that clings to every bite. The mushrooms maintain a meaty texture while soaking up all the savory pan juices. Serve this over mashed potatoes or egg noodles to soak up every drop of that incredible sauce.

Pork Chops with Mushroom and Onion Sauce

A perfectly seared pork chop deserves a rich, savory sauce to match. This mushroom and onion version comes together quickly while the chops rest. Always use thick-cut chops—they stay juicier during cooking.

Ingredients

– 4 bone-in pork chops, 1-inch thick (thicker chops prevent drying out)
– 2 tbsp olive oil (extra virgin is my kitchen staple)
– 1 large yellow onion, thinly sliced (sweet varieties work beautifully here)
– 8 oz cremini mushrooms, sliced (I avoid washing them—just brush off dirt)
– 3 cloves garlic, minced (fresh only, never jarred)
– 1 cup chicken broth (low-sodium lets you control salt)
– 1/2 cup heavy cream (bring to room temp for smoother incorporation)
– 2 tbsp butter (salted butter adds depth)
– 1 tsp fresh thyme leaves (dried works in a pinch)
– Salt and black pepper (I’m generous with the pepper)

Instructions

1. Pat pork chops completely dry with paper towels.
2. Season both sides generously with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Sear chops for 4-5 minutes per side until golden brown.
5. Transfer chops to a plate—they’ll finish cooking while resting.
6. Reduce heat to medium and add sliced onions to the same skillet.
7. Cook onions for 5 minutes, stirring occasionally, until softened.
8. Add mushrooms and cook for 6-7 minutes until browned and tender.
9. Stir in minced garlic and cook for 1 minute until fragrant.
10. Pour in chicken broth, scraping up all the browned bits from the pan bottom.
11. Simmer for 3 minutes until liquid reduces by half.
12. Stir in heavy cream and fresh thyme leaves.
13. Cook for 2 minutes until sauce slightly thickens.
14. Remove from heat and swirl in butter until melted and glossy.
15. Return pork chops to the skillet, spooning sauce over them.
Just spoon that creamy mushroom sauce right over the rested chops. The onions melt into the background while the mushrooms provide earthy depth. For a restaurant-style presentation, slice the chops against the grain before saucing.

Slow Cooker Mushroom Pork Chops

Falling temperatures call for cozy meals that practically cook themselves. These slow cooker mushroom pork chops deliver tender meat and rich gravy with minimal effort. Perfect for busy weeknights when you want comfort food without the fuss.

Ingredients

– 4 bone-in pork chops, about 1-inch thick (I find bone-in stays juicier)
– 1 lb cremini mushrooms, sliced (baby bellas add deeper flavor)
– 1 yellow onion, thinly sliced (sweet varieties work nicely here)
– 2 cloves garlic, minced (fresh makes all the difference)
– 1 cup chicken broth (low-sodium lets you control salt)
– 1/2 cup heavy cream (full-fat for the creamiest sauce)
– 2 tbsp Worcestershire sauce (my secret umami booster)
– 1 tbsp Dijon mustard (grainy adds nice texture)
– 1 tsp dried thyme (rubbed between fingers to release oils)
– 2 tbsp cornstarch
– 2 tbsp water
– 2 tbsp olive oil (extra virgin is my go-to)
– Salt and black pepper

Instructions

1. Pat pork chops completely dry with paper towels and season both sides generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear pork chops for 3 minutes per side until golden brown (don’t crowd the pan—work in batches if needed).
4. Transfer seared pork chops to your slow cooker insert in a single layer.
5. Add sliced mushrooms and onions to the same skillet, cooking for 5 minutes until softened.
6. Stir in minced garlic and cook for 1 more minute until fragrant.
7. Scrape mushroom-onion mixture over the pork chops in the slow cooker.
8. Whisk together chicken broth, Worcestershire sauce, Dijon mustard, and dried thyme in a small bowl.
9. Pour liquid mixture over the pork chops and vegetables in the slow cooker.
10. Cover and cook on LOW for 6 hours or HIGH for 3 hours until pork is fork-tender.
11. Remove pork chops carefully to a serving platter and cover to keep warm.
12. Whisk cornstarch and water in a small bowl until completely smooth.
13. Stir cornstarch slurry into the slow cooker liquid, then stir in heavy cream.
14. Cover and cook on HIGH for 15 minutes until sauce thickens noticeably.
15. Season gravy with additional salt and pepper if needed. Buttery mashed potatoes soak up the rich mushroom gravy beautifully. The pork becomes so tender it nearly falls off the bone, while the creamy sauce balances earthy mushrooms with subtle tang from mustard and Worcestershire.

Parmesan Crusted Pork Chops with Mushrooms

Zesty pork chops get a golden upgrade with this simple crusting method. Savory mushrooms create a rich pan sauce that elevates the entire dish. You’ll have restaurant-quality results in under 30 minutes.

Ingredients

– 4 boneless pork chops, about 1-inch thick (I prefer thicker cuts for juicier results)
– 1 cup grated Parmesan cheese (freshly grated melts better than pre-shredded)
– 1/2 cup all-purpose flour
– 2 large eggs, lightly beaten (room temperature helps the coating stick)
– 1/2 cup panko breadcrumbs (these give the crispiest texture)
– 1 lb cremini mushrooms, sliced (baby bellas work great too)
– 3 cloves garlic, minced (fresh is always better than jarred)
– 1/2 cup chicken broth
– 1/4 cup heavy cream (this makes the sauce luxuriously creamy)
– 2 tbsp olive oil (extra virgin is my go-to for better flavor)
– 2 tbsp butter (salted butter adds nice seasoning)
– 1 tsp dried thyme (rub between your fingers to release more aroma)
– Salt and black pepper

Instructions

1. Pat pork chops completely dry with paper towels.
2. Season both sides of pork chops generously with salt and pepper.
3. Set up three shallow dishes: flour in first, beaten eggs in second, and Parmesan mixed with panko in third.
4. Dredge each pork chop in flour, shaking off excess.
5. Dip floured chops into egg mixture, letting excess drip off.
6. Press chops firmly into Parmesan-panko mixture, coating both sides completely.
7. Heat olive oil in large skillet over medium-high heat until shimmering.
8. Cook pork chops 4-5 minutes per side until golden brown and internal temperature reaches 145°F.
9. Remove chops from skillet and let rest on plate.
10. Add butter to same skillet and melt over medium heat.
11. Sauté mushrooms 6-8 minutes until browned and tender.
12. Add garlic and thyme, cooking 1 minute until fragrant.
13. Pour in chicken broth, scraping up all browned bits from pan bottom.
14. Stir in heavy cream and simmer 2-3 minutes until sauce thickens slightly.
15. Season sauce with salt and pepper.
16. Return pork chops to skillet, spooning sauce over them.
The crispy Parmesan crust provides wonderful texture against the tender pork, while the mushroom cream sauce adds earthy richness. Serve over mashed potatoes to soak up every bit of sauce, or with roasted vegetables for a lighter meal.

Pork Chops with Creamy Mushroom Marsala Sauce

Zesty and comforting, these pork chops swim in a rich mushroom Marsala sauce that transforms weeknight dinners. I love how the wine’s sweetness balances the earthy mushrooms. It’s a restaurant-quality meal you can pull off in under 30 minutes.

Ingredients

– 4 boneless pork chops, about 1-inch thick—I find this thickness gives the best sear without drying out
– 1 tbsp extra virgin olive oil, my go-to for high-heat searing
– 8 oz cremini mushrooms, sliced—baby bellas work great too for deeper flavor
– 1/2 cup dry Marsala wine, don’t skip the real deal; it makes the sauce
– 1/2 cup heavy cream, full-fat for that luxurious texture
– 2 cloves garlic, minced—fresh is key here, not jarred
– 1/2 cup chicken broth, low-sodium so you control the salt
– 1 tbsp unsalted butter, for finishing the sauce with a glossy sheen
– Salt and black pepper, to season the chops generously before cooking

Instructions

1. Pat pork chops completely dry with paper towels—this ensures a crisp crust.
2. Season both sides of pork chops generously with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Place pork chops in skillet; sear for 4–5 minutes per side until golden brown and internal temperature reaches 145°F.
5. Transfer pork chops to a plate; tent loosely with foil to rest.
6. Add sliced mushrooms to same skillet; cook 5–6 minutes until browned and tender, stirring occasionally.
7. Stir in minced garlic; cook 30 seconds until fragrant—don’t let it burn.
8. Pour Marsala wine into skillet; scrape up any browned bits from bottom with a wooden spoon.
9. Simmer wine 2–3 minutes until reduced by half, stirring constantly.
10. Add chicken broth; simmer 2 minutes until slightly thickened.
11. Reduce heat to low; stir in heavy cream until sauce is smooth.
12. Add butter; swirl skillet until melted and sauce is glossy.
13. Return pork chops to skillet; spoon sauce over them and heat 1 minute.Gloriously creamy and savory, the sauce clings to each tender pork chop. Serve over mashed potatoes to soak up every drop, or with crusty bread for dipping—it’s a dish that feels indulgent yet effortless.

Grilled Pork Chops with Garlic Mushroom Topping

You know those weeknights when you want something impressive but don’t have hours to spend in the kitchen? Grilled pork chops with a savory garlic mushroom topping deliver restaurant-quality flavor with minimal effort. This combination of juicy pork and earthy mushrooms will become your new go-to dinner.

Ingredients

– 4 bone-in pork chops, about 1-inch thick (I find bone-in stays juicier on the grill)
– 2 tbsp olive oil, divided (extra virgin is my go-to for better flavor)
– 1 tsp kosher salt
– ½ tsp black pepper, freshly ground
– 1 lb cremini mushrooms, sliced (baby bellas work great too)
– 4 garlic cloves, minced (fresh garlic makes all the difference here)
– ¼ cup chicken broth
– 2 tbsp unsalted butter
– 1 tbsp fresh parsley, chopped (don’t skip the fresh herbs)

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F.
2. Pat pork chops completely dry with paper towels—this helps achieve a better sear.
3. Brush both sides of pork chops with 1 tablespoon olive oil.
4. Season pork chops evenly with kosher salt and black pepper on all surfaces.
5. Place pork chops on the preheated grill and close the lid.
6. Grill for 5-6 minutes until you see good grill marks forming on the bottom.
7. Flip pork chops using tongs—never pierce them with a fork to avoid losing juices.
8. Continue grilling for another 5-6 minutes until internal temperature reaches 145°F.
9. Transfer pork chops to a clean plate and let rest for 5 minutes—this keeps them juicy.
10. While pork rests, heat remaining 1 tablespoon olive oil in a large skillet over medium heat.
11. Add sliced mushrooms to the skillet in a single layer—don’t overcrowd them.
12. Cook mushrooms undisturbed for 3-4 minutes until they start to brown on one side.
13. Stir mushrooms and continue cooking for 3-4 more minutes until tender and browned.
14. Add minced garlic to the skillet and cook for 30 seconds until fragrant.
15. Pour in chicken broth, scraping up any browned bits from the bottom of the pan.
16. Stir in butter until melted and the sauce slightly thickens, about 1 minute.
17. Remove skillet from heat and stir in fresh parsley.
18. Spoon the garlic mushroom topping generously over the rested pork chops.
Crispy-edged pork chops contrast beautifully with the silky mushroom sauce. The garlic infuses every bite without overwhelming the dish. Serve alongside mashed potatoes to soak up the extra sauce, or with a simple green salad for a lighter meal.

Pork Chops with Mushroom and White Wine Sauce

Whip up these pork chops when you want something fancy but easy. The mushroom and white wine sauce elevates simple chops into restaurant-quality fare. You’ll have dinner ready in under 30 minutes.

Ingredients

– 4 bone-in pork chops, about 1-inch thick (I find bone-in stays juicier)
– 2 tbsp olive oil (extra virgin is my go-to for better flavor)
– 1 tsp kosher salt
– ½ tsp black pepper, freshly ground
– 8 oz cremini mushrooms, sliced (baby bellas work great too)
– 3 cloves garlic, minced
– ½ cup dry white wine like Sauvignon Blanc
– ½ cup chicken broth
– ¼ cup heavy cream
– 2 tbsp unsalted butter (cold butter helps thicken the sauce nicely)
– 2 tbsp fresh parsley, chopped

Instructions

1. Pat pork chops completely dry with paper towels.
2. Season both sides of pork chops evenly with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Place pork chops in the hot skillet without crowding.
5. Sear pork chops for 4-5 minutes until golden brown crust forms.
6. Flip pork chops using tongs.
7. Cook second side for 4-5 minutes until internal temperature reaches 145°F.
8. Transfer pork chops to a plate and tent with foil.
9. Add sliced mushrooms to the same skillet.
10. Cook mushrooms for 5-6 minutes until browned and tender.
11. Add minced garlic and cook for 30 seconds until fragrant.
12. Pour in white wine to deglaze the pan, scraping up browned bits.
13. Simmer wine for 2 minutes until reduced by half.
14. Add chicken broth and bring to a simmer.
15. Stir in heavy cream and simmer for 2 minutes.
16. Remove skillet from heat and swirl in cold butter until melted.
17. Stir in chopped parsley.
18. Return pork chops to the skillet and spoon sauce over them.
The creamy sauce clings beautifully to the juicy pork chops, with mushrooms adding earthy depth. Serve over mashed potatoes to soak up every drop of that luxurious sauce, or with crusty bread for dipping.

Smothered Pork Chops with Mushrooms and Herbs

You know those comfort food cravings that hit hard on a chilly evening? Smothered pork chops deliver that perfect cozy satisfaction with minimal fuss. This version gets extra depth from earthy mushrooms and fresh herbs.

Ingredients

• 4 bone-in pork chops, about 1-inch thick (I find bone-in stays juicier)
• 2 tbsp olive oil (extra virgin is my go-to for better flavor)
• 8 oz cremini mushrooms, sliced (baby bellas work great too)
• 1 medium yellow onion, thinly sliced
• 3 garlic cloves, minced (freshly minced makes all the difference)
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour

Instructions

1. Pat pork chops completely dry with paper towels and season both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Sear pork chops for 4-5 minutes per side until deeply browned, then transfer to a plate.
4. Add mushrooms and onion to the same skillet, cooking for 6-7 minutes until softened and browned.
5. Stir in garlic and cook for 1 minute until fragrant.
6. Sprinkle flour over vegetables and cook for 1 minute while stirring constantly to remove raw flour taste.
7. Pour in chicken broth, scraping up all the browned bits from the bottom of the pan.
8. Whisk in heavy cream until smooth and bring to a simmer.
9. Return pork chops to the skillet along with any accumulated juices.
10. Reduce heat to low, cover, and simmer for 15 minutes until pork reaches 145°F internally.
11. Stir in thyme and rosemary during the last 2 minutes of cooking.
12. Remove from heat and let rest for 5 minutes before serving.

A rich, creamy sauce clings beautifully to the tender pork chops, with mushrooms adding earthy depth. The fresh herbs cut through the richness perfectly. For a complete meal, serve over mashed potatoes to soak up every drop of that incredible pan sauce.

Pork Chops with Mushroom and Spinach Cream Sauce

Ready for a cozy dinner that feels fancy but comes together fast. Rich pork chops get smothered in a creamy mushroom and spinach sauce that’s pure comfort. This one-pan wonder delivers big flavor with minimal cleanup.

Ingredients

– 4 bone-in pork chops, about 1-inch thick (I find bone-in stays juicier)
– 1 tsp kosher salt
– ½ tsp black pepper, freshly ground
– 2 tbsp olive oil (extra virgin is my go-to for better flavor)
– 8 oz cremini mushrooms, sliced (baby bellas add earthy depth)
– 3 cloves garlic, minced (fresh only—no jarred stuff here)
– ½ cup chicken broth
– ½ cup heavy cream (full-fat makes the sauce luxuriously smooth)
– 2 cups fresh spinach, packed (it wilts down a lot, so don’t skimp)
– 1 tbsp fresh thyme leaves (dried works in a pinch, but fresh is brighter)

Instructions

1. Pat pork chops completely dry with paper towels—this ensures a golden sear.
2. Season both sides of chops evenly with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Sear pork chops for 4–5 minutes per side until deeply browned and internal temperature reaches 145°F.
5. Transfer chops to a plate and tent loosely with foil to rest.
6. Add sliced mushrooms to the same skillet and cook 5–6 minutes until browned and tender.
7. Stir in minced garlic and cook 1 minute until fragrant—don’t let it burn.
8. Pour in chicken broth, scraping up any browned bits from the pan bottom for extra flavor.
9. Simmer broth 2 minutes until slightly reduced.
10. Reduce heat to low and stir in heavy cream and fresh thyme.
11. Simmer sauce 3–4 minutes until thickened slightly—it should coat the back of a spoon.
12. Add spinach and cook 1–2 minutes, stirring constantly, until just wilted.
13. Return pork chops to skillet, spooning sauce over them to warm through.
14. Serve immediately. Creamy and savory, the sauce clings to every bite of tender pork. Try it over mashed potatoes or buttered egg noodles to soak up every drop.

Rosemary Mushroom Pork Chops with Garlic Mashed Potatoes

You know those cozy dinners that feel like a warm hug? Rosemary mushroom pork chops with garlic mashed potatoes deliver exactly that comforting satisfaction in under an hour. Your kitchen will smell incredible while these classic flavors come together.

Ingredients

– 4 bone-in pork chops, about 1-inch thick (I find bone-in stays juicier)
– 1 lb baby potatoes (Yukon Gold are my favorite for creaminess)
– 8 oz cremini mushrooms, sliced (they have deeper flavor than white mushrooms)
– 4 garlic cloves, minced (fresh garlic makes all the difference here)
– 2 tbsp olive oil (extra virgin is my go-to for better flavor)
– 2 tbsp butter (salted butter adds nice seasoning)
– 1 cup whole milk (warmed milk prevents lumps in mashed potatoes)
– 2 tsp fresh rosemary, chopped (fresh herbs really elevate this dish)
– 1 tsp kosher salt
– ½ tsp black pepper

Instructions

1. Place potatoes in a large pot and cover with cold water by 1 inch.
2. Bring potatoes to a boil over high heat, then reduce to medium and cook for 20 minutes until fork-tender.
3. While potatoes cook, pat pork chops completely dry with paper towels – this ensures a good sear.
4. Season both sides of pork chops evenly with ½ tsp salt and ¼ tsp pepper.
5. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
6. Add pork chops and cook for 5 minutes without moving to develop a golden crust.
7. Flip pork chops and cook for another 5 minutes until internal temperature reaches 145°F.
8. Transfer pork chops to a plate and tent with foil to rest.
9. Add remaining 1 tbsp olive oil to the same skillet over medium heat.
10. Add mushrooms and cook for 6 minutes, stirring occasionally, until browned and tender.
11. Stir in minced garlic and chopped rosemary, cooking for 1 minute until fragrant.
12. Return pork chops to the skillet and spoon mushroom mixture over top.
13. Drain cooked potatoes thoroughly and return to the hot pot for 1 minute to evaporate moisture.
14. Mash potatoes with a potato masher until smooth.
15. Heat milk in microwave for 45 seconds until warm but not boiling.
16. Stir warm milk, butter, remaining ½ tsp salt, and ¼ tsp pepper into mashed potatoes until creamy.
17. Serve pork chops and mushrooms over garlic mashed potatoes immediately.

Serve this immediately while everything is hot and the pork juices mingle with the creamy potatoes. The rosemary-infused mushrooms add earthy depth that contrasts beautifully with the rich mashed potatoes. For a complete meal, pair with roasted asparagus or a simple green salad to cut through the richness.

Pork Chops with Mushroom and Bacon Gravy

Vividly comforting and deeply savory, these pork chops smothered in mushroom and bacon gravy deliver pure weeknight satisfaction. Velvety sauce clings to perfectly seared chops for a meal that feels both rustic and refined. Very few dishes balance simplicity and flavor so effortlessly.

Ingredients

– 4 bone-in pork chops, 1-inch thick (I find bone-in adds incredible flavor)
– 6 slices thick-cut bacon, chopped (applewood smoked is my favorite here)
– 8 oz cremini mushrooms, sliced (baby bellas work beautifully too)
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced (fresh only—jarred just doesn’t compare)
– 3 tbsp all-purpose flour
– 2 cups chicken broth (low-sodium lets you control seasoning)
– 1/2 cup heavy cream (room temperature blends smoother)
– 2 tbsp unsalted butter
– 1 tbsp fresh thyme leaves
– 1 tbsp vegetable oil
– 1 tsp kosher salt
– 1/2 tsp black pepper, freshly ground

Instructions

1. Pat pork chops completely dry with paper towels and season both sides with kosher salt and black pepper.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear pork chops for 4-5 minutes per side until deeply golden brown and internal temperature reaches 145°F.
4. Transfer pork chops to a plate and tent with foil to rest—this keeps them juicy.
5. Add chopped bacon to the same skillet and cook over medium heat for 6-8 minutes until crispy.
6. Remove bacon with a slotted spoon, leaving 2 tablespoons of drippings in the pan.
7. Add sliced mushrooms and diced onion to the bacon drippings, sautéing for 5-7 minutes until softened and browned.
8. Stir in minced garlic and cook for 1 minute until fragrant—don’t let it burn.
9. Sprinkle flour over the mushroom mixture and cook for 2 minutes, stirring constantly to form a golden roux.
10. Gradually whisk in chicken broth, scraping up all the browned bits from the pan bottom.
11. Bring gravy to a simmer and cook for 3-4 minutes until slightly thickened.
12. Stir in heavy cream, fresh thyme leaves, and cooked bacon, simmering for 2 more minutes.
13. Reduce heat to low and whisk in butter until the gravy becomes glossy and rich.
14. Return pork chops to the skillet, spooning gravy over them to warm through for 2 minutes.
Ultra-tender pork chops swim in that luxurious, umami-packed gravy where earthy mushrooms and smoky bacon create magic. Unbelievably creamy yet not heavy, this dish transforms mashed potatoes into something celestial. Use the extra gravy generously—it’s too good to waste.

Asian-Inspired Mushroom Pork Chops with Soy Glaze

Mushroom pork chops with soy glaze deliver restaurant-quality flavor in under 30 minutes. My family requests this weekly because it’s so satisfying. The umami-rich sauce makes ordinary chops extraordinary.

Ingredients

– 4 bone-in pork chops, 1-inch thick (I find bone-in stays juicier)
– 8 oz cremini mushrooms, sliced (baby bellas work great too)
– 3 cloves garlic, minced (fresh makes all the difference)
– 1/4 cup low-sodium soy sauce (I prefer reduced sodium for better control)
– 2 tbsp honey (local honey adds nice floral notes)
– 1 tbsp rice vinegar
– 1 tsp cornstarch
– 2 tbsp vegetable oil (high smoke point is key)
– 1/4 cup chicken broth
– 2 green onions, sliced (save some for garnish)

Instructions

1. Pat pork chops completely dry with paper towels.
2. Season both sides of chops generously with salt and pepper.
3. Heat vegetable oil in large skillet over medium-high heat until shimmering.
4. Place chops in skillet and sear for 4 minutes without moving them.
5. Flip chops and cook another 4 minutes until golden brown.
6. Transfer chops to plate and reduce heat to medium.
7. Add sliced mushrooms to same skillet and cook 5 minutes until browned.
8. Stir in minced garlic and cook 30 seconds until fragrant.
9. Whisk together soy sauce, honey, rice vinegar, cornstarch, and chicken broth in small bowl.
10. Pour sauce mixture into skillet with mushrooms.
11. Simmer sauce for 2 minutes until slightly thickened.
12. Return pork chops to skillet, spooning sauce over them.
13. Cook 2 more minutes until chops reach 145°F internal temperature.
14. Remove from heat and stir in most of the green onions.
15. Let rest 3 minutes before serving.
A perfectly cooked pork chop should be juicy with a caramelized crust that gives way to tender meat. The soy glaze creates a glossy coating that clings to every bite. Serve over jasmine rice to soak up the extra mushroom sauce, or slice thin for lettuce wraps.

Pork Chops with Mushroom and Dijon Mustard Sauce

Tender pork chops get a serious upgrade with this creamy mushroom and Dijon mustard sauce. This one-pan wonder comes together in under 30 minutes, making it perfect for busy weeknights. The tangy mustard cuts through the richness beautifully.

Ingredients

– 4 bone-in pork chops, about 1-inch thick (I find bone-in stays juicier)
– 2 tbsp olive oil (extra virgin is my go-to for better flavor)
– 8 oz cremini mushrooms, sliced (baby bellas work great too)
– 1 small yellow onion, finely chopped
– 2 garlic cloves, minced (fresh makes all the difference)
– 1/2 cup chicken broth
– 1/2 cup heavy cream
– 2 tbsp Dijon mustard (I prefer the grainy kind for texture)
– 1 tsp fresh thyme leaves
– Salt and black pepper

Instructions

1. Pat pork chops completely dry with paper towels and season both sides generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place pork chops in the hot skillet and cook for 4-5 minutes until deeply golden brown.
4. Flip pork chops and cook another 4-5 minutes until internal temperature reaches 145°F.
5. Transfer pork chops to a plate and tent with foil to rest.
6. Add mushrooms and onion to the same skillet and cook for 6-7 minutes until softened and browned.
7. Stir in garlic and cook for 30 seconds until fragrant.
8. Pour in chicken broth, scraping up all the browned bits from the pan bottom.
9. Whisk in heavy cream, Dijon mustard, and thyme until smooth.
10. Simmer sauce for 3-4 minutes until slightly thickened.
11. Return pork chops to the skillet and spoon sauce over them.
12. Heat for 1 minute to warm through.

Expect juicy pork with a creamy, tangy sauce that clings perfectly to each bite. The mushrooms add earthy depth while the mustard provides a subtle kick. Serve over mashed potatoes to soak up every drop of that incredible sauce.

Pork Chops with Wild Mushroom Ragout

A perfectly seared pork chop deserves a rich, earthy companion. This wild mushroom ragout transforms simple chops into a restaurant-worthy meal. You’ll love how the savory sauce soaks into every bite.

Ingredients

– 4 bone-in pork chops, about 1-inch thick (I find bone-in adds incredible flavor)
– 2 tablespoons extra virgin olive oil (my go-to for high-heat searing)
– 1 pound mixed wild mushrooms, roughly chopped (cremini and shiitake are my favorite combo)
– 3 cloves garlic, minced (freshly minced makes all the difference)
– 1/2 cup dry white wine (a crisp Sauvignon Blanc works perfectly)
– 1 cup chicken broth (I prefer low-sodium to control saltiness)
– 1/2 cup heavy cream (room temperature blends smoother)
– 2 tablespoons fresh thyme leaves (fresh herbs really elevate this dish)
– Salt and freshly ground black pepper (be generous with the pepper)

Instructions

1. Pat pork chops completely dry with paper towels and season both sides generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place pork chops in the hot skillet and sear without moving for 4-5 minutes until deeply golden brown.
4. Flip pork chops and cook for another 4-5 minutes until internal temperature reaches 145°F.
5. Transfer pork chops to a plate and tent with foil to rest.
6. Add mushrooms to the same skillet and cook undisturbed for 3 minutes to develop color.
7. Stir mushrooms and continue cooking for 4-5 minutes until tender and browned.
8. Add garlic and cook for 30 seconds until fragrant but not browned.
9. Pour in white wine, scraping up all the browned bits from the bottom of the skillet.
10. Simmer wine until reduced by half, about 2 minutes.
11. Add chicken broth and bring to a simmer for 3 minutes.
12. Stir in heavy cream and fresh thyme, then simmer for 2 minutes until slightly thickened.
13. Return pork chops and any accumulated juices to the skillet, spooning sauce over them.
14. Heat for 1 minute to warm through before serving.
Unbelievably tender pork chops meet the earthy, creamy mushroom ragout in perfect harmony. The sauce clings beautifully to each bite, with the thyme adding a subtle aromatic note. Serve this over creamy polenta or crusty bread to soak up every last drop of that incredible sauce.

Summary

Finally, these 18 savory mushroom pork chop recipes make weeknight dinners both delicious and effortless. Whether you’re craving creamy sauces, garlicky flavors, or quick skillet meals, there’s something here for every home cook. Try one tonight and let us know your favorite in the comments! Don’t forget to share these tasty ideas on Pinterest to inspire fellow food lovers.