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creamy garlic mushroom pork chops

Creamy Garlic Mushroom Pork Chops

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.
5 from 1 vote
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 3
Author: Jeri Mobley-Arias


  • 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

To Serve

  • 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!