It’s creamy and garlicky…need I say more? I have a couple go-to pork chop recipes and this creamy mushroom garlic pork chops is one of them. The tender, juicy pork is coated in a rich garlic sauce, full of creamy flavor. It’s the perfect weeknight dish, as it doesn’t take too long to make from start to finish.
Creamy garlic mushroom pork chops
The creamy mushroom sauce will give you all the comforting feels you need. Each bite is like a warm hug–but better. Creamy mushroom garlic pork chops is the perfect weeknight dish, as it doesn’t take too long to make from start to finish.
Why you’ll love this creamy garlic mushroom pork chops recipe
- Perfect for an easy weeknight dinner
- Simple steps
- BIG, robust flavors
- Who doesn’t love a juicy pork chop in a creamy sauce?
Why should you use a cast-iron skillet for cooking meat?
Cast iron skillets are great conductors of heat and evenly distribute heat when cooking– making for the perfect pan for creating a beautiful and consistent crust on steaks and in this case, pork chops.
To achieve crispy skin, you must first heat the cast-iron pan until scorching hot. This can be done by heating the pan up in the oven or stovetop. A hot cast-iron pan will yield crispier skin.
Thick or thin pork shops–does it matter?
The choice is yours, and both work well with this recipe. Personally, I typically opt for a thicker cut.
What you have to be mindful of is the cooking time, as you want to make sure you don’t overcook the pork chop.
Keep in mind that if you opt for thinner pork chops, you’ll have to adjust cooking time, so as not to overcook them. Thicker pork chops allow for more flexiblilty in cooking as thicker cuts take longer to cook.
Bone-in or boneless?
- Bone-in aids to prevent dryness and imparts flavor. The succulent meat from center-cut pork chops makes for a great option for weeknight or special occasion eats. When choosing bone-in pork chop, opt for one that’s 1-1½ inches thick.
- Boneless pork chops are ultra-lean–most of the fat has been trimmed– so it is advised to be mindful of cooking time, as this cut is more prone to overcooking.
Cook room-temperature pork chops
Pro tip: Never cook pork chops straight from the refrigerator. Cooking cold pork chops can lead to over cooking the outer surface, while trying to reach achieve the perfect internal temperature.
Solution: Remove pork chops for refrigerator 30-45 minutes before cooking. This will give the meat time to come to room temperature.
Can pork chops be pink?
Ahh yes, the what’s-the-ideal-internal-temperature conundrum. For so long, many have been told that the internal temperature of porkchops has to be 160°F to ensure that any trace of trichinella–a parasitic worm known to have been found in pork–is cooked off.
We’ve come a long way since then, and it is now safe to cook pork chops to 145°F. While some prefer their pork on the medium side, I typically cook pork chops until the thermometer registers 140°F, rest ‘chops for a few minutes and then dive in.
To gauge the temperature of the pork chops, insert the thermometer probe into the thickest part of the meat for the most accurate reading.
Resting pork chops after cooking
The term resting refers to letting your pork chops sit, untouched, after cooking, to allow for the juices to race back to the center and reaborb.
During resting, the internal temperature will continue to rise–up to 10°F– which is why remove pork chops from the heat once the temperature registers 140°F. For pork chops, a 3-4 minutes rest will do.
If you cut into pork chops as soon as it’s done cooking, the juices will spill all over the plate–definitely what you don’t want.
This recipe accounts for resting the pork chops while making the sauce–no need to factor that in!
How to make the creamy sauce
The dreamy mushroom cream sauce, is what really makes this dish.
- Add the garlic cloves, butter, to cast-iron pan containing juices;
- Add mushrooms and sauté
- Stir in chicken broth and garlic powder, simmer liquid has reduced.
- Stir in cream and add the chops back to the pan–done!
What to serve with creamy garlic mushroom pork chops:
Sure, you can whip up a batch of mashed potatoes to accompany this dish, but when you grow up in a Filipino household, meals are invariably paired with steamed rice, and these creamy garlic pork chops are no exception.
Lemon Caper Roasted Cauliflower Steaks is also a fabulous pairing!
Tag me #whisperofyum on Instagram when you make this dish. I love seeing my eats in your home and thank you for following along!
Creamy Garlic Mushroom Pork Chops
- 3 pork chops ('chops), bone-in or boneless
- Flour for dredging
- 1 tablespoon ghee or avocado oil
- 2 tablespoons butter, divided
- 8 garlic cloves, sliced
- 1½ cups cremini mushrooms, sliced
- ¾ cup chicken bone broth
- ¼ teaspoon garlic powder
- ¾ cup heavy cream
- ¼ cup parsley, chopped
- Kosher salt and pepper to taste
- Steamed rice
- Rinse your chops and pat dry. Add a whisper of salt & pepper on both sides coat them in the flour.
- Add ghee or cooking oil and 1 tbsp of butter to a cast-iron skillet over medium-high heat. Once the pan gets hot, add the chops and cook on each side for 5-6 mins or until it's crisp and golden. If you have a cooking thermometer, check the thickest part of the chop for temperature and cook until you get a reading of 140°. Once thoroughly cooked, remove from the pan and set aside.
- Reduce the heat to medium and add remaining butter to the pan. Add the garlic cloves. Cook garlic for 1-2 mins stirring often until fragrant. Add mushrooms and cook for 2-3 mins.
- Add chicken broth and garlic powder to the pan. Bring to a simmer and cook for 3 mins or until the liquid has reduced.
- Stir in cream and add the chops back to the pan. Cook for 4 mins. Once the sauce has reduced, stir in parsley. Done!
- To plate, slice chops thinly and place over a bed of rice. Spoon creamy mushroom sauce on top and serve. Enjoy!