Recipe: 30-Minute Creamy Garlic Mushroom Pork Chops

updated Apr 30, 2019
30-Minute Creamy Garlic Mushroom Pork Chops

An easy recipe for boneless pork chops cooked in a creamy garlic mushroom sauce on the stovetop.


Prep5 minutes

Cook18 minutes to 22 minutes

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(Image credit: Leela Cyd)

If you typically save pork chops for weekend dinner guests, that’s about to change. These chops are golden-brown on the outside, perfectly juicy on the inside, and taste like a little luxury — but are simple enough for even the busiest of weeknights. They come together easily on the stovetop in just about half an hour. Oh, and did I mention they’re bathed in a creamy garlic mushroom sauce?

(Image credit: The Kitchn)

Fast & Fancy Pork Chops for Any Night of the Week

This dish feels fancy, yet requires hardly any effort to pull together, making it just as suitable for busy weeknights when you’re craving comfort as it is for a last-minute dinner party on a Saturday night.

The sauce is fragrant with garlic and thyme and made rich with cream and Dijon mustard, the latter of which adds an understated yet surprising tang that keeps everything in balance. While the mushrooms and pork soak in plenty of the creamy sauce themselves, there’s lots left for you. That means you’ll want to have some mashed potatoes or rice on hand for this recipe, because every bit of it is worth soaking up.

(Image credit: Leela Cyd)

30-Minute Creamy Garlic Mushroom Pork Chops

An easy recipe for boneless pork chops cooked in a creamy garlic mushroom sauce on the stovetop.

Prep time 5 minutes

Cook time 18 minutes to 22 minutes

Serves 4

Nutritional Info


  • 2 tablespoons

    olive oil

  • 2 tablespoons

    unsalted butter

  • 4

    (3/4-inch-thick) boneless pork chops (about 1 3/4 pounds total)

  • 1 teaspoon

    kosher salt, plus more as needed

  • 1/2 teaspoon

    freshly ground black pepper, plus more as needed

  • 1 pound

    cremini mushrooms, thinly sliced

  • 4 cloves

    garlic, minced

  • 1 teaspoon

    chopped fresh thyme leaves

  • 2 cups

    low-sodium chicken broth

  • 1 tablespoon

    Dijon mustard

  • 3 tablespoons

    heavy cream


  1. Heat the oil and butter in a large cast iron skillet or frying pan over medium-high heat until very hot and almost smoking. Meanwhile, pat the pork chops dry with paper towels. Generously season all over with the salt and pepper. Add the pork to the pan and sear until golden-brown, 2 to 3 minutes on each side (the pork chops will not be cooked through). Transfer to a large plate.

  2. Add the mushrooms to the pan and cook, stirring every few minutes, until browned and softened, about 6 minutes. Add the garlic and thyme and cook until fragrant, about 30 seconds. Add the chicken broth and use a wooden spoon to scrape up any brown bits from the bottom of the pan.

  3. Reduce the heat to medium-low. Return the pork chops and any accumulated juices to the pan, nestling them in the mushrooms. Cover and simmer until the pork chops are cooked through and register 145°F on an instant-read thermometer, 7 to 9 minutes more.

  4. Remove from the heat. Stir in the mustard and cream. Taste and season with more salt and pepper as needed.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Styling by Ayda Robana