One Pan Creamy Garlic Mushroom Pork Chops
A velvety delicious dinner ready in under 30 minutes is my favorite kind of dinner!
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.
Make sure you cook the pork chops until the internal temperature is 165F.
Make sure you garnish your dish with parsley and serve with either my Roasted Garlic Mashed Potatoes or my Best Mashed Potatoes.
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Creamy Garlic Mushroom Pork Chops
- 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
Looks delicious, but really would’ve needed the correct measurements for salt pepper garlic and onion powder.
This is not a duplicate comment, not made by me. Looks delicious, but really would’ve needed the correct measurements for salt pepper garlic and onion powder.
Hi Lily, Just sprinkle on the spices liberally on the meat. I generally don’t measure out spices as I’m adding them on the meat. If I’m adding it to a marinade that’s a different story but this is just a general sprinkle, heavy or light – depends on your palate.
Can any mushroom be used?
This was unbelievably good. The sauce alone is a recipe to have on hand. Tastes like a marsala sauce, but way easier than any marsala I have ever made. I think it would be really good on pasta. We paired this with some mashed potatoes and broccoli. Delicious!
Hi! Exactly – you can easily use this sauce with chicken breasts, thighs, I’ve made it with salmon and definitely pasta. Glad you enjoyed and thank you so much for taking the time to comment!
The sauce was AHhhhhmazing! This is a great company dish. Definitely serve with the best ever mashed potatoes, roasted asparagus and French rolls.
I made a couple of substitutions: subbed out a 15 oz can coconut cream for the heavy cream and chopped 3 oz (1/2 a bag) of fresh spinach which I added when I added the garlic and thyme. I didn’t use parsley, only because I didn’t have any. By using the whole can of coconut cream, you could actually make 6 pork chops if you wanted to stretch the meal.
It was delicious! Thank you Stella
Hi Lora, Glad this was enjoyed with the coconut milk – I’ve always wanted to try it like that! Thank you for trying the recipe and the feedback!
I did do some substitutions to make it less calories and it was still fantastic. I substituted Fat Free 1/2 and 1/2 for the heavy cream and cut the oil to 1 tablespoon and left the butter out completely. I was still fantastic and would be great with some added spinach wilted in at the last minute.
Hi Efthemia! Thank you so much for sharing you substitutions with us! It sounds delicious! And I appreciate the kind rating! Cheers!
Great recipe and the sauce was delicious, my children asked for seconds. Only changed made was I swapped out the heave cream for Crème Fraiche and the flavor was amazing!
Hey Becky, thank you for your useful feedback! I will be sure to try it with creme fraiche next time!