Using only simple ingredients, these pork chops with mushrooms are easy to make with an amazing flavor! They are in a cream sauce with onions and garlic that gets served on top of the pork chops.
We love to make these in a cast iron pan, but you can use your favorite frying pan as well. Being you are frying them and grease can splatter, we recommend using a splatter screen so you don't get burned or get grease on the stove. We have found it to stop most of the grease and it is a must with cast iron cooking!
The sauce is enough to top the pork chops and it is kept a little thinner so the flavor soaks into the meat. As written, there is not enough sauce to serve over side dishes (only the meat.) But the flavor is amazing!
We like to serve it with a pasta dish like One Pot Garlic Parmesan Pasta. There are many side dishes these pork chops with mushrooms will go well with!
Do you cook pork chops covered or uncovered?
We never cover pork chops when frying of baking them. They are a low fat cut of meat and it doesn't take long for them to go from cooked to tough. This dish is no exception.
They don't take long to cook. Just be sure to take them out of the fridge for about 15 minutes before cooking and they will be evenly cooked throughout without drying out.
We do use the splatter screen as mentioned above, but it is not like a lid. Air can get through but grease does not. We use this with just about everything we pan fry.
How long does it take for a pork chop to cook?
This depends on the thickness, but typically about 7-10 minutes per side when frying. We cook them about 5 minutes each side here before removing to set aside. Then another 2-3 minutes each side after preparing the sauce. Our pork chops with mushrooms in a cream sauce are about 3 quarters of an inch thick. This is cooked over medium heat first and then low heat in the sauce.
When we remove and set aside, we do cover loosely with foil. But do not cook with it covered. When I say loosely, I mean just place a piece of foil on top to keep them from getting cold or dry.
Before removing from heat to serve, be sure pork chops are 145 degrees internally. Allow them to rest for 3-5 minutes before serving as well.
Other great pan fried dishes
Pork Chops with Mushrooms in a Cream Sauce
- Frying pan
- 3 TBSP olive oil
- 5 pork chops about ¾ inch thick
- 2 TBSP butter salted recommended
- 4 mushrooms we use baby bella
- 1 yellow onion small
- 3 garlic cloves
- ½ tsp salt
- ¼ tsp black pepper
- ⅓ cup white wine see notes
- ½ cup heavy cream
- Take the pork chops out and allow them to sit on a plate on the counter for about 15 minutes before cooking.
- Thinly slice the mushrooms and onion.Mince the garlic.
- Heat olive oil in a 12 inch skillet. Add the pork chops carefully.Cook about 5 minutes each side (see notes)Place on a plate loosely covered with foil and set aside.
- Add the butter, onion, mushroom, garlic, salt and pepper. Cook for about 3 minutes stirring often.Slowly pour in the wine while stirring. Cook for 1 minutes.Pour in the heavy cream and cook for 2 minutes on medium while stirring often.
- Place the pork chops back in the skillet in the sauce. Reduce heat to medium low and cook for about 2 minutes on each side. Be sure they are 145° internally.Remove from heat and allow them to rest 3-5 minutes before serving.
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