This one-pan Creamy Mushroom Pork Chops recipe is for you if you are looking for a quick, flavorful dinner that is pure comfort food.
This recipe comes together in just 20 minutes, and the chops are covered in a rich, savory mushroom sauce that’s creamy, herby, and downright irresistible.
Like my Pecan Crusted Chicken, this quick weeknight pork chops recipe is perfect for a busy weeknight meal or when you want something extra special without spending hours in the kitchen!
Jump to:
- A quick look at the recipe
- Why you’ll love this Southern classic recipe
- Ingredient notes and smart swaps
- How to make the best Creamy Pork Chops with Mushrooms
- What to Serve With Pork Chops with Mushroom Sauce
- Fun twists and tasty variations
- Shortcut to supper (time-saving tips)
- Storing and reheating
- Supper and then some (reimagining leftovers)
- Recipe FAQs (common questions answered!)
- Pro tips for foolproof results
- Try this recipe and let me know what you think
- Creamy Mushroom Pork Chops Recipe
A quick look at the recipe
- 🧊 Make-Ahead Friendly: Yes
- ✅ Ready in: 20 minutes
- 🛒 Ingredients: 13, mostly pantry staples
- 🍽️ Serves: 4
- 👩🍳 Difficulty: Easy → “No-Fuss Favorite”
Why you’ll love this Southern classic recipe
- Quick & Easy – These stove-top pork chops are ready in just 20 minutes from start to finish!
- One-Pan Wonder - With these one–pan pork chops, you'll have less cleanup and more time to enjoy dinner.
- Perfect for Any Occasion – Fancy enough for guests, but simple enough for a weeknight.
Ingredient notes and smart swaps
Here’s what you’ll need for this dish and a few simple swaps. The recipe card below provides a complete list of all ingredients and measurements.
- Boneless Pork Chops (1-1½ lbs, ½-inch thick) – I used boneless chops for quicker cooking, but you can swap in bone-in if you prefer (just adjust the cooking time).
- Mushrooms – I love using baby bella (cremini) mushrooms for their deep flavor, but white mushrooms or chopped portobello mushrooms also work well.
- Yellow Onion – Adds a bit of sweetness and depth to the sauce. Tip: If you have picky eaters, use purchased frozen chopped onions. They melt into the sauce and are more challenging for picky eaters to see.
- Thyme & Sage – This duo enhances the earthy mushroom sauce beautifully.
- Chicken Stock – Feel free to use Better than Boullion chicken base for a richer taste.
- Heavy Cream – Just enough to make the sauce silky without overpowering it.
- Balsamic Vinegar – A little acidity balances the richness of the sauce.
- Cornstarch Slurry – Helps thicken the sauce just right. If you prefer, you can swap it for flour (add it after sautéing the mushrooms).
How to make the best Creamy Pork Chops with Mushrooms
- Sear the Pork Chops – Heat a large sauté pan over medium-high heat. Season the chops with salt and pepper, add olive oil, and sear for about 2 minutes per side until golden brown. Remove and set aside.
- Make the Mushroom Sauce – Reduce heat to medium, melt butter, and sauté mushrooms, onions, thyme, and sage until softened and fragrant.
- Build the Sauce – Stir in chicken stock, heavy cream, and balsamic vinegar. Mix cornstarch with water, then stir it into the sauce to thicken.
- Finish Cooking the Pork – Return the pork to the pan and simmer until they reach an internal temperature of 145°F to 160°F.
- Garnish & Serve – Season with salt and pepper, then sprinkle with fresh thyme for extra flavor.That’s it! Easy, flavorful, and absolutely delicious!
What to Serve With Pork Chops with Mushroom Sauce
Pair this delicious main dish with comfort food classics:
- Sides: Air Fryer Sweet Potato Wedges, Crock Pot Mashed Potatoes, or Twice-Baked Mashed Potatoes, and Spicy Coleslaw
- Dessert: Peach Cobbler
Fun twists and tasty variations
Creamy Garlic Mushroom Pork Chops – Add 2 minced garlic cloves to the mushrooms for extra flavor.
Spicy Cajun Pork Chops – Season the pork with Cajun or Creole seasoning before searing.
Red Wine Sauce: Swap the balsamic vinegar for a quarter cup of dry red wine, such as Pinot Noir or Cabernet Sauvignon.
Shortcut to supper (time-saving tips)
⏳ Pre-slice the mushrooms and onions – Do this ahead of time for an even quicker meal, or purchase mushrooms already sliced and frozen chopped onions.
🥣 Cook the mushrooms and make the sauce ahead – The mushroom sauce can be made a day in advance and reheated.
Storing and reheating
- Fridge – Store in an airtight container for up to 5 days.
- Freezer—You can freeze this for up to 3 months (but note that the mushroom texture may change).
- Reheat – Warm in a skillet over low heat with a splash of stock or cream to loosen up the sauce.
Supper and then some (reimagining leftovers)
Pork Chop Sandwich – Slice leftover pork onto a buttery bun, and spoon on extra sauce.
Creamy Mushroom Pork Pasta: Slice the pork and toss it with the leftover sauce, pasta, and Parmesan cheese.
Pork Fried Rice – Chop up leftover pork and add it to fried rice.
Recipe FAQs (common questions answered!)
Yes! Just adjust the cooking time—bone-in pork chops will take a few extra minutes to cook through.
Absolutely! Swap the butter for olive oil and the heavy cream for coconut or cashew.
If you want a thicker sauce, increase the cornstarch to 2 teaspoons or let it simmer for a few extra minutes.
Yes! Sear the pork chops and make the mushroom sauce, transfer everything to a slow cooker or Crock-Pot, and cook on low for 4-6 hours.
Pro tips for foolproof results
Sear the pork chops well – This locks in juices and adds big flavor.
Don’t overcook! – Pork is best at 145°F for juicy, tender bites.
Use fresh thyme and sage if possible – It makes a huge difference in the final flavor.
Deglaze the pan – Scrape up those flavorful browned bits for the best sauce!
Try this recipe and let me know what you think
⭐ ⭐ ⭐⭐⭐
Did you try this recipe for Mushroom Pork Chops with Mushrooms? I’d love to know how it turned out!
Did you give it your own twist or have a shortcut that made it even easier? Share your thoughts in the comments below, and don’t forget to leave a star rating. Your feedback helps others (and totally makes my day).
Thanks so much for visiting Practical Southern Cooking! I hope you’ll stop by again soon for more no-fuss comfort food and simple Southern favorites.
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Creamy Mushroom Pork Chops Recipe
Ingredients
- 1 ½ pounds boneless pork chops about ½ inch thick
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cups mushrooms sliced
- 1 cup yellow onion finely chopped
- ½ teaspoon thyme
- ½ teaspoon rubbed sage
- ½ cup chicken stock
- ¼ cup heavy cream
- 1 tablespoon balsamic vinegar
- 1 teaspoon cornstarch
- 2 tablespoons water
- Salt and pepper to taste
- Optional: fresh thyme for garnish
Instructions
- Heat a large sauté pan or skillet over medium-high heat. Season pork chops with salt and pepper. Coat the bottom of the pan with olive oil and add the pork chops. Sear until both sides are golden brown (about 2 minutes on each side). Remove the pork chops and set aside.
- Reduce heat to medium. Melt butter and add mushrooms, onions, thyme, and sage. Sauté until mushrooms are browned and have released most of their moisture.
- Add chicken stock, heavy cream, and balsamic vinegar. Stir to combine. Mix cornstarch with the water and stir into the sauce.
- Place pork chops in the sauce and simmer until the sauce thickens and the pork chops are fully cooked (the internal temperature reads between 145 and 160 degrees Fahrenheit).
- Add salt and pepper to taste and garnish with fresh thyme. Enjoy!
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