Cream of Mushroom Pork Chops

Perfectly seared pork chops smothered in a creamy mushroom sauce make this one of my ultimate comfort food recipes. It's an easy, homemade skillet meal that will have everyone asking for seconds.

Course Entree, Main Course

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 521kcal

Author Imma

Ingredients

4 boneless pork chops about ½ inch thick
½ teaspoon salt or to taste
½ teaspoon black pepper or to taste
½ teaspoon Creole seasoning or to taste
2 tablespoons olive oil
3 tablespoons butter
8 ounces mushrooms, cleaned and sliced
1 cup diced onions
2 teaspoon minced garlic
2 teaspoon fresh thyme, minced
3 tablespoons flour
1 cup chicken stock (or vegetable)
1 cup evaporated milk
1 bay leaf
1 teaspoon chicken bouillon
½ tablespoon Worcestershire sauce
½ cup heavy cream

Instructions

Season pork chops with salt, pepper, and Creole seasoning.
Add olive oil to a large skillet (cast iron is good). Heat on medium to high heat.
When the pan is hot, sear chops for 3-4 minutes per side until golden browned and the center is no longer bright pink (sear in batches if needed). Transfer to a plate. Set aside.
Next, add the sliced mushrooms and season with salt, pepper, and Creole seasoning. Cook for 3-4 minutes until slightly softened. Take it out of the pan and set aside.
Add butter to the skillet, add the onion, and cook until tender and translucent−3-5 minutes. Do not brown the onion.
Next, add garlic and thyme and stir for about a minute.
Stir in flour and continue cooking for another minute until flour and onions are well combined.
Pour in the chicken stock, followed by evaporated milk, a little at a time until it forms a silky paste and starts simmering. Add bay leaf.
Simmer over medium-low heat for about 5 minutes.
Return mushrooms and their juice to the skillet, followed by chicken bouillon and Worcestershire sauce.
Pour in the cream and stir. Adjust salt, pepper, and Creole seasoning to taste.
Lower the heat and let it simmer for about 5 minutes.
Add in the pork chops and its juices and let it simmer for 8-10 more minutes until it is cooked through. The Internal temperature should be 145℉/63℃ in the thickest parts.
Add more cream or chicken broth for desired consistency. Garnish with chopped parsley. Serve hot.

Notes

When you're making the sauce, don't bring the milk to a rapid boil, as it may curdle. Instead, simmer it over medium-low heat.
Take your pork chops out of the fridge about 20 minutes before cooking. Room-temperature meat cooks more evenly than chilled meat.
Make sure your pan is nice and hot before searing your pork chops. That will give you nice browning on the outside for incredible flavor. And it seals the moisture in, making sure your chops are juicy and tender in the end.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition