One Pan Creamy Garlic Mushroom Pork Chops

A velvety delicious dinner ready in under 30 minutes is my favorite kind of dinner!

Creamy Mushroom Garlic Pork Chops (full recipe is on my site: HungryHappens.Net)

♬ original sound – Stella Drivas

This meal is another one pan wonder with all the flavor of the garlic, the creaminess of the sauce and the heartiness of the mushrooms and pork. I especially love the bone in meat, but you can use boneless pork cutlets. They will undoubtedly take less time to cook than bone in.

creamy pork chops

Make sure you cook the pork chops until the internal temperature is 165F.

creamy pork chops with mushrooms

Make sure you garnish your dish with parsley and serve with either my Roasted Garlic Mashed Potatoes or my Best Mashed Potatoes.

creamy pork chops

Thank you for swinging by Hungry Happens! If you make this dish or any other from our site, we would greatly appreciate you commenting and rating the recipe! LOVE YOUR LIFE!

creamy mushroom pork chops

Creamy Garlic Mushroom Pork Chops

4.60 from 5 votes
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


  • 4 pork chops
  • onion powder, garlic powder, salt and pepper to taste
  • 2 tbs butter
  • 2 tbs olive oil
  • 10 oz cremini mushrooms, sliced
  • 1 tbs parsley, chopped
  • 4 cloves garlic, minced
  • 1/2 tsp dried thyme
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese


  • Pat your chops with paper towel. Season with garlic powder, onion powder, salt and pepper to taste, both sides.
  • Heat the oil and butter in your pan until melted. Add in the meat when the pan gets hot. Cook for 4-5 minutes per side or until cooked through. Remove from pan.
  • Add the mushrooms to the pan and sauté for 4 minutes. Season with salt and pepper to taste. Stir in the parsley, garlic and thyme. Pour in the cream and simmer the sauce for 1 or 2 minutes. Season with salt and pepper to taste. Mix in the grated parmesan to melt. Add the meat back in the pan and heat through. Top with more fresh parsley and serve.


Serve with my Best Mashed Potatoes 
Author: Stella

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