Home » Pork » One-Pot Pork Chops w/ Garlic Mushroom Sauce
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by Diane
Buy our air fryer e-cookbooks today These skillet pork chops in garlic mushroom sauce are super delicious. Kids LOVE this one pot pork chops recipe. And it’s a reader favorite too.
Recipe for Pork Chops with Mushroom Sauce
We love drowning our crispy pan seared pork chops in sauce, all type of sauce and any sauce or gravy that’s loaded with flavor. That’s why our test kitchen loves this recipe. Previously, we shared an excellent milk braised pork chop with mustard sauce and it was a hit. Today, it’s all about our one pork pork chops in creamy garlic mushroom sauce. It started with another batch of our easy mushroom gravy and then we started to go crazy. We doused this creamy garlic mushroom sauce on chicken and then decided we were craving pork.
Why is This Our Best Skillet Pork Chop Recipe?
We love this version of the sauce with the pork because we added mustard to it. That’s the secret ingredient! The combination of mustard and earthy mushrooms in this rich sauce is a great balance. The mustard adds a nice tang to break up the richness a bit, yet this sauce is loaded with mushroom flavor and texture. Sure you can call it a garlic mushroom sauce or a garlic mushroom gravy recipe. It really doesn’t matter because you can control how thick you want your sauce to be.
Tips for How to Make Skillet Pork Chops with Mushroom Gravy Sauce
- Pork chops vary in thickness so cooking times will differ. Using a digital thermometer, the internal temperature should be 145F.
- Make sure to get a good sear on the pork chops. Your pan needs to be hot enough to get that sear.
- Add a touch more flour for a thicker consistency and you’ll have an outstanding mushroom sauce to bathe your pork chops in.
- Save the extra sauce! They’re perfect to pour over mashed potatoes.
- It’s definitely a favorite and easy pork chop recipe for those days that you don’t have time to prep a ton of ingredients but still want a great home cooked meal of the family. Enjoy!
Watch the Video: SkilletPork Chops in Garlic Mushroom Sauce!
Can You Freeze This Recipe?
You can certainly freeze the leftovers! Make sure to let the pork chops and sauce completely cool before freezing. When you want to serve again allow the pork chops and sauce to thaw completely. Then re-heat on a skillet on low heat until the pork chops are warm.
Pork chops with Garlic Mushroom Sauce
Yield: 4 servings
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
You can use bone-in or boneless pork chops. Make sure to adjust cooking times based on the thickness of your pork chops. Bone-in will also take a bit longer to cook. See post above for video on making the pork chops with a mushroom sauce.
4.70 from 30 votes
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Ingredients
- 2 pounds (907 g) Pork Chops , bone-in or boneless
- 1/2 teaspoon (2.5 ml) Paprika
- Kosher Salt , to taste
- fresh ground Black Pepper , to taste
- 1/4 cup (57 g) Butter or Olive Oil , divided
- 8 ounces (227 g) Fresh Mushrooms , sliced
- 4 cloves Garlic , minced
- 1 teaspoon (5 ml) Dijon Mustard , or preferred mustard
- 2 Tablespoons (30 ml) all-purpose Flour
- 2 cups (480 ml) Broth (beef, chicken or vegetable)
- additional Salt , to taste
- additional Black Pepper , to taste
- (optional) minced Parsley, Chives or Thyme leaves
Instructions
Season both sides of pork chops with ground paprika, salt and pepper.
Heat large skillet on medium-high heat and then add 2 tablespoons of butter or olive oil. Sear both sides of the pork chops until golden brown and cooked through, about 2-4 minutes per side. Remove pork chops from pan and set aside.
In same skillet over medium-high add remaining butter or olive oil. Add mushrooms and cook until golden and excess mushroom liquid evaporates, about 5 minutes.
Add garlic and mustard and cook for about 1 minute until garlic becomes fragrant.
Stir in the flour, cooking and stirring to remove lumps. Slowly add the broth, whisking until incorporated. Season with salt and pepper, to taste(the saltiness and flavors will concentrate some when it reduces down).
Reduce heat to medium, stirring often, simmer until thickened. Check for seasoning and salt again if needed.
Return pork chops to pan and cook for about 1 minute or until they are fully cooked through and center temperature is 145F. Serve hot. Garnish if desired.
Video
Nutrition Information per Serving
Calories: 491kcal, Carbohydrates: 7g, Protein: 51g, Fat: 27g, Saturated Fat: 12g, Cholesterol: 182mg, Sodium: 697mg, Potassium: 1038mg, Sugar: 2g, Vitamin A: 730IU, Vitamin C: 2.1mg, Calcium: 25mg, Iron: 1.7mg
Course: Main Course
Cuisine: American
Calories: 491
Author: Diane
Enjoy these popular recipes:
- Our popular Skillet Creamy Garlic Chicken with Broccoli Recipe
- Here’s our Delicious Easy Mushroom Gravy Recipe
- Click Here for —> Juicy Milk Braised Pork Chops with Mustard Sauce! YUM.
- Here’s our complete list of all our popular–> pork recipes.
- Here’ a great pulled pork recipe.
- This pork chops recipe was originally published in 2017.
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posted in: 30 Minute Recipes, 300+ Easy Meals, One Pot Dishes, Paleo, Pork, Sauces | Dressings, Skillet 30 comments
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Nancy — Reply
I can’t believe this was so easy and perfect! I’m NOT the best cook and took my time, followed your directions. The sauce was great.See AlsoTurkey Tikka Masala Recipe -
Christina Maria — Reply
It turned out great. -
Cathy — Reply
Looking forward to trying this tonight.
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Carol B — Reply
I just put this dish together. It was easy and it smells very good. Very tasty, my husband liked it and asked me to make it again. I used Dijon and thyme to season it. I think it would be very easy to adjust the recipe to your liking.-
Best Recipe Box — Reply
Carol, Thank you to you and your husband for enjoying the recipe!
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Elizabeth Ruff — Reply
I made this recipe this evening and replaced regular flour for almond flour. The sauce was smooth and cooked up very well. Added the chops’s and let them simmer in the sauce for 7 minutes, spooning the mushrooms and sauce over the chops. They turned out to be very moist and delicious! I will prepare this recipe again! very easy to make. -
Nancy Cook Tracy — Reply
This was delicious! Added some baby peppers and green onion I had on hand and had to use up. Also added a tbsp. of Worchestire, my fave. Thx for a great recipe!-
Best Recipe Box — Reply
Love the addition of Worchestershire! Thanks for sharing and so happy you enjoyed the recipe!
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Susan Karpy — Reply
Delicious and easy!-
Best Recipe Box — Reply
Awesome! Glad you enjoyed the recipe!
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Nikki — Reply
Stumbled upon this recipe when my boyfriend reminded me the mushrooms in our fridge were going to go bad soon. This recipe was so easy to follow and it was the perfect mid-week dinner! The leftovers even heated well for lunch the next day. He says this is easily one of his favorite meals now! Thanks so much for sharing 🙂 -
Penny A Peters — Reply
Yummy INDEED I added a couple splashes of heavy whipping cream!
Thank you!-
Best Recipe Box — Reply
Fantastic idea on adding the heavy whipping cream! So glad you enjoyed the recipe.
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Cheryl Meigel — Reply
I’m going to try this delicious looking recipe but I think I will try it with chicken cutlets! Let you know!!!
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Candy — Reply
Made this and LOVED it. Just got an Instant Pot and I’m having company for dinner tomorrow– thinking of trying to adapt this recipe for the IP. Suggestions? Anyone try it in the IP? Thanks!
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Best Recipe Box — Reply
Thanks so much Candy! We’re working on the IP version and if you subscribe to our recipes, you’ll be one of the first to get updates!
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Downiegirl — Reply
Delicious and so simple to make! We loved it! Thanks for sharing!-
Best Recipe Box — Reply
Thank so much for enjoying it and letting us know!
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Jean — Reply
Made this last night, and my husband is still talking about the sauce! I used Creole mustard, but 2tablespoons and added 2beef bouillon cubes. It was delicious! -
Vickie — Reply
Very good and easy. I would like to see nutritional info.-
Best Recipe Box — Reply
Hi Vickie! We now have all nutritional info at the end of the recipe box. Thanks!
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Heather — Reply
Very good – and easy! Made this last night and will definitely make again. Served with rice and steamed broccoli and it made a beautiful plate and delicious dinner.-
Best Recipe Box — Reply
Steamed broccoli sounds like a great side dish. Thanks for sharing Heather!
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Anna — Reply
These were the best pork chops I’ve ever made. It was a big hit with the family. And that mushroom gravy sauce was AMAZING. -
Donna — Reply
We felt the pork chops were okay, but nothing great. I didn’t have fresh mushrooms, so used canned mushrooms.
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Diane — Reply
Oh no, this recipe is not meant for canned mushrooms! There’s a huge difference between canned and fresh. You have to use fresh mushrooms.
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Virgie Ramsey — Reply
I wanted to try this
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Darleen — Reply
I made this tonight for my husband and I. WE LOVED IT! He is not a mushroom fan but he ate every bit of it. I halfed the recipe, and served with quinoa and side salad. Will be making it again.
Thank you -
Sara — Reply
Added onions and mixed flour into broth before adding prevents clumps. Served over brown rice with roasted Brussels sprouts on the side. The sauce is definitely what makes this recipe.-
Diane — Reply
Thanks Sara!
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