This Pork Chops with Super Creamy Mushroom Sauce is a super delicious, easy, and quick recipe to prepare for dinner. It’s ready to serve in less than 30 minutes and needs simple low carb ingredients. Think infused creamy garlic and herbs mushroom sauce with tender and juicy pan-seared pork chops.
This is not your average pork chops recipe. No dry, bland meat here. Just juicy pork chops smothered in a creamy garlic mushroom sauce that tastes like something you’d order at a restaurant — but it’s ready in 30 minutes using simple ingredients.
Big flavor. Everyday ingredients. One pan. Ready in 30 minutes.
So let’s get straight to it and make the most tender pork chops with the creamiest mushroom sauce.
If you enjoy easy pork dinners, you might also love my pan seared pork chops, garlic butter pork tenderloin, and this easy smothered pork chops.
Reasons You’ll Love this Creamy Pork Chops Recipe
- It’s ready in just 30 minutes. Perfect for those nights when you want something delicious but don’t want to spend forever in the kitchen.
- Quick to prep. You only need a handful of everyday ingredients, and most of the work is just slicing mushrooms and smashing garlic.
- It’s a one pan wonder. Less mess, more flavor. Everything cooks together and soaks up all those buttery, garlicky juices.
- The sauce is seriously good comfort food. Creamy, rich, and packed with flavor, it turns simple pork chops into something really special.
Ingredients You’ll Need (and Why They Matter)
This recipe is so simple and requires only a few ingredients:
- Pork chops – I always reach for bone-in pork chops when I want tender, juicy results. The bone helps lock in moisture and adds flavor while cooking. If you’re using boneless, just keep an eye on them — they cook a bit faster and can dry out if overdone.
- Olive oil and butter – This combo gives you the best of both worlds. Olive oil helps prevent the butter from burning, while the butter adds richness and depth. It’s my go-to base for both searing the pork and cooking the mushrooms.
- Mushrooms – You can use white, brown, or cremini mushrooms — whatever you have or love. I usually go for cremini for their deeper flavor. Give them a gentle wipe with a damp paper towel just before cooking (never soak them, they’ll absorb too much water).
- Heavy cream – This is what gives the sauce that luscious, restaurant-style creaminess. If you want to lighten it up, you can swap in half and half, but the sauce won’t be quite as rich.
- Fresh parsley – A sprinkle of freshly chopped parsley at the end brightens everything up. It’s optional, but it adds that final touch of color and freshness I never skip.
- Thyme – Use fresh thyme if you can — the flavor is lovely and earthy — but dried works too. In a pinch, Italian seasoning will do the trick.
- Garlic – Freshly minced garlic is essential here. It builds that savory base for the sauce and makes the kitchen smell amazing while it cooks.
- Salt and pepper – Don’t underestimate these two. Season your pork generously before searing, then taste and adjust the sauce at the end.
How to Cook Perfect Pork Chops in a Pan?
No need to marinate or complicate things. This is all about golden seared pork chops and a rich, creamy mushroom sauce that tastes like it came from your favorite bistro.
Here’s how to make it happen:
- Get your pan hot. Place a large skillet over medium-high heat. A hot pan is key for a beautiful golden crust on the pork.
- Season well. Pat the pork chops dry with paper towel. Sprinkle both sides with salt and pepper. This simple step helps with browning and brings out the flavor.
- Sear the pork chops. Add olive oil and butter to the hot pan. Once the butter is melted and foamy, place the pork chops in the skillet. Cook for 3 to 4 minutes on each side until they are nicely browned. Remove and set aside on a plate. Keep warm while you make the sauce.
- Build the flavor. In the same skillet, add the mushrooms and sauté for 2 to 3 minutes until they start to soften. Stir in the garlic, thyme, and parsley. Cook for another minute until fragrant.
- Make it creamy. Pour in the heavy cream and stir to combine. Bring it to a gentle simmer and let it cook for about 3 to 4 minutes until the sauce thickens slightly. Taste and season with more salt and pepper if needed.
- Bring it all together. Return the pork chops to the pan. Spoon the sauce over the top and let everything simmer for another 5 to 6 minutes until the pork is cooked through and tender.
Can I use Bone-in Pork Chops?
Absolutely. This recipe works beautifully with bone-in pork chops. In fact, the bone helps keep the meat extra juicy and adds even more flavor.
Just keep in mind that bone-in chops take a little longer to cook. Add about 2 to 3 extra minutes per side depending on thickness.
The best way to know when they’re done is to use a meat thermometer. Insert it into the thickest part of the chop, avoiding the bone. You’re looking for:
- 145°F for medium-rare
- 160°F for well-done
Let them rest for a few minutes before serving to keep the juices locked in.
Storing Options
This creamy pork chop recipe stores really well, making it perfect for meal prep or leftovers the next day.
- In the fridge: Let the pork chops cool completely, then store them in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of cream if the sauce thickens too much.
- In the freezer: Place the pork chops along with the mushroom sauce in freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
The sauce might separate slightly after freezing, but it comes back together beautifully once warmed through.
Looking for More Recipes? Try These:
Pork Chops with Super Creamy Mushroom Sauce
Description
Ingredients
- 6 pork chops about 1 inch thick
- 2 tbsp olive oil or avocado oil
- 2 tbsp unsalted butter
- 2 cups fresh mushrooms sliced
- 1 cup heavy whipping cream
- 2 tbsp fresh parsley chopped
- 1 tbsp thyme fresh or dried
- 5 garlic cloves minced
- salt and pepper to taste
Instructions
- Heat a large skillet over medium-high heat. Add the olive oil and butter.
- Once the butter is melted, add the pork chops. Season with salt and pepper. Sear for 3–4 minutes per side, or until golden brown at the edges. Remove the pork chops from the skillet and set aside.
- In the same skillet, sauté the mushrooms, garlic, thyme, and parsley. Cook for 2–3 minutes, stirring constantly, until fragrant and softened.
- Reduce the heat to medium. Pour in the heavy whipping cream. Season with additional salt and pepper to taste. Simmer the sauce for 2–3 minutes, or until slightly thickened.
- Return the pork chops to the skillet, spooning the sauce over the top. Cover and cook for 5–6 more minutes, or until the pork is cooked through and tender.
- Serve hot, garnished with more fresh parsley if desired.Delicious with cauliflower mashed potatoes, green beans, or roasted veggies.
Video
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
cooked this for me and my hubby..One word….Amazing Thank you
Ready to make these delicious looking pork with mushroom sauce. I will also do the keto bread and rice cauliflower. Can’t wait for dinner. Thank you. I subscribed for more awesome recipes.
It’s absolutely delicious i added onion too
I didn’t have mushrooms But this was still delicious! Everyone cleaned their plates including my picky 6 year old!
I am so glad you all liked the recipe. It’s great to know that this recipe is great without mushrooms.
Excellent, Will be making again.
Can you make this in the oven instead? What would you have to do to do that?
You could probably do it in the oven but still have to do the searing on the stove. It’s a super-fast recipe. No need for the oven here.
Delicious recipe I wanted my sauce a bit thicker so added cream cheese and a teaspoon of chicken stock powder for extra flavour would definately recommend this recipe
Excellent !!!
Made the pork chops with mushroom gravy… AWESOME. Served them with asparagus and cauliflower mashed potatoes with garlic. My husband could’ve licked the plate
Thank you for such a quick and flavorful recipe. Keep up the good work!
It was really good and my husband did lick the plate!
I made these for supper——amazing. The recipe was easy, I definitely will be having these again. Thanks
Hi Ioana, I’ve been on keto for about a month. I feel great. By accident, I found your site. I love it. I appreciate the variations of keto recipes. This will allow me to set-up meal plans for future meals. Keep up with the good work. Great looking site!
Don
I just started Keto and the recipe was easy and delicious. Rest of the family loved it too. Served it with riced cauliflower. Thanks for the recipe.
Made this for my wife & me yesterday, it was so delicious! My wife almost inhaled it LOL will definitely be making this again
Amazing & delicious recipe! We made it with garlic, parsley & fresh mushrooms 1 day & garlic, cilantro & canned mushrooms another day & it was yummy both times. My husband & I literally licked our plates. Served it with broccoli & cheese & green beans with bacon. Discovered that the bacon added extra flavor (even though it didn’t need it) when eaten with the chops & sauce. Heavenly!
Absolutely delicious!! Loved the creaminess. I added just a little sour cream and it was amazing! My kids devoured it!
Came out gr8
Thx❤️
Just made this for dinner and YUM! Neither of us like Mushrooms, so we made it without and it was SO good! Putting it on the rotation and trying more of your recipes!
So so good!! I made exactly according to your recipe. Perfect! Thank you!
One of the best foods I have made in months. I highly recommend this recipe.
This recipe was very good. The mushroom sauce was really outstanding. Next time I plan to double the sauce and add extra mushrooms so I can serve the mushroom sauce over Keto bread toast points.
TIP: Use large, heavy, HIGH WALLED skillet to hold meat & sauce towards end. Made this up for supper last night with 1.5″ thick chops. I had to cook in 2 batches to not overcrowd. It took about 4-5 min to sear each side to that golden crisp color. I popped them into a warmed & lidded casserole in a 170*F oven. I did have to change out my skillet 2/3rds through, so I suggest starting out with a large, heavy, high-walled skillet that will fit all your meat & sauce at the end. I made 4 thick chops & the rest of the recipe as written. If I were to make it again, or do 6 chops, I would double the sauce ingredients (simple 3 ings: mushrooms, heavy whipping cream, & fresh thyme). As it was, for big chops like we had, the sauce nicely covers half (if you want sauce in every bite).
I love a good fried pork chop- my grandmother made them perfectly! I wanted a good recipe, and my partner has always poo-poo’d the thought- saying chops are too thin these days or “my mom made them great, and nobody else can.” Anyhow, I finally got my thick chops, came across this recipe, next thing I know partner is moaning while chewing & talking about how good it is repeatedly. I asked him from the sounds he was making while eating that this recipe is a keeper? He said “YES!”
THANK YOU for making cooking keto so much easier for those of us who need more than pep sticks & chz, or wraps.
This absolutely made my day—thank you for taking the time to write such a thoughtful message! I love the tip about using a large skillet—that’s so smart, especially with thicker chops. And I’m so happy to hear your partner was totally converted! I’m so glad this recipe brought some real comfort food vibes to your table!
This is so delicious. I wouldn’t change a thing. My boyfriend said I out did myself, but the kudos go to you. I have a feeling I’ll be making this a lot.
This was delicious, thank you! I added about 2 ounces of cream cheese to help thicken.
This is one of my favorite dishes to make. But tonight I made a little extra sauce and poured it over hearts of palm linguine. The linguine gives it a nice texture. And I don’t share it with anyone lol
That sounds absolutely delicious! This has been a family favorite in our house for years too, and I love the idea of serving the extra sauce over hearts of palm linguine. Such a great low-carb way to add more texture and make it even more satisfying. And honestly… I totally understand not wanting to share it