Creamy Mushroom Pork Chops with Garlic and Thyme Sauce

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Creamy Mushroom Pork Chops with Garlic and Thyme Sauce

Description

This comforting dish combines tender, pan-seared pork chops smothered in a rich, creamy mushroom sauce infused with garlic and fresh thyme. The sauce, made with sautéed mushrooms, cream, and a touch of Dijon mustard, adds a luxurious depth that perfectly complements the savory flavor of the pork. Ideal for weeknight dinners or special occasions, this meal delivers restaurant-quality taste with simple ingredients.

Ingredients

Servings: 4

For the Pork Chops:

  • 4 boneless or bone-in pork chops (about 1 inch thick)

  • 1 tsp salt

  • ½ tsp black pepper

  • 1 tbsp olive oil

  • 1 tbsp butter

For the Creamy Mushroom Sauce:

  • 2 tbsp butter

  • 8 oz (225g) cremini or button mushrooms, sliced

  • 3 cloves garlic, minced

  • 1 tsp fresh thyme leaves (or ½ tsp dried thyme)

  • 1 cup heavy cream (or half-and-half for a lighter version)

  • ½ cup chicken broth

  • 1 tsp Dijon mustard (optional, adds depth)

  • Salt and pepper to taste

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the Pork Chops:
    Pat pork chops dry and season both sides with salt and pepper.

  2. Sear the Pork:
    In a large skillet over medium-high heat, add olive oil and butter. Sear pork chops for 3–4 minutes per side until golden brown. Remove from skillet and set aside.

  3. Sauté the Mushrooms:
    In the same skillet, melt 2 tbsp butter. Add sliced mushrooms and cook for 5–6 minutes until browned and tender. Stir in minced garlic and thyme; cook for 1 minute until fragrant.

  4. Make the Sauce:
    Pour in chicken broth and scrape up any browned bits from the pan. Stir in Dijon mustard (if using) and heavy cream. Simmer for 3–4 minutes until the sauce slightly thickens.

  5. Combine and Finish:
    Return pork chops to the skillet. Spoon sauce over the top and simmer for another 3–4 minutes until pork is cooked through (internal temp 145°F / 63°C).

  6. Serve:
    Garnish with chopped parsley and serve hot with mashed potatoes, rice, or pasta.

Notes

  • Bone-in pork chops are juicier but boneless ones cook faster.

  • Avoid overcooking pork chops to keep them tender.

  • If the sauce thickens too much, add a splash of broth or water.

  • For extra flavor, add a splash of white wine before adding the cream.

Tips

  • Use fresh thyme for the best aroma.

  • Slice mushrooms evenly for uniform cooking.

  • Deglaze the pan properly to capture all the flavor bits.

  • Rest pork chops for a few minutes before serving.

Servings

Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Nutritional Information (Per Serving)

  • Calories: 460

  • Protein: 34g

  • Fat: 33g

  • Saturated Fat: 16g

  • Carbohydrates: 6g

  • Fiber: 1g

  • Sugar: 2g

  • Sodium: 520mg

Benefits

  • Protein-rich: Great for muscle repair and satiety.

  • Low in carbs: Suitable for low-carb or keto diets.

  • Thyme and garlic: Offer antioxidants and immune support.

  • Creamy comfort: Feels indulgent yet balanced with wholesome ingredients.

Q&A

Q1: Can I make this recipe dairy-free?
A: Yes, use coconut cream or oat cream instead of heavy cream, and olive oil instead of butter.

Q2: What can I serve with this dish?
A: Mashed potatoes, roasted vegetables, rice, or egg noodles are all excellent sides.

Q3: Can I use other meats?
A: Yes, chicken breasts or thighs work wonderfully with this same creamy mushroom sauce.

Q4: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.

Q5: Can I freeze it?
A: It’s best enjoyed fresh, but you can freeze the sauce separately for up to 2 months.

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