Pork Chops with Creamy Mushroom Sauce
Golden pan-seared pork chops smothered in a silky mushroom, shallot and thyme cream sauce — no flour and no canned soup required.
Nutrition per serving
1 chop with sauce- Net carbs
- 4.9g
- Calories
- 510kcal
- Protein
- 40g
- Fat
- 36g
- Total carbs
- 6.3 g
- Fiber
- 1.3 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Creamy mushroom chicken: Boneless chicken thighs in the same mushroom-thyme cream sauce — a weeknight favorite that is hard to overcook.
- Sear the thighs 5–6 minutes per side over medium-high heat, until golden and 165°F (74°C) in the thickest part. Make the sauce as written and simmer the thighs in it for 2 minutes before serving.
Dairy-free: Olive oil for the butter and full-fat coconut milk for the cream, with the parmesan left out. The Dijon and thyme keep it savory rather than coconutty.
- Cook the mushrooms in the olive oil, and simmer the sauce with the coconut milk 4–5 minutes — it thickens a little more slowly than cream.
Creamy Tuscan: Sun-dried tomatoes and baby spinach take the place of the mushrooms for a Tuscan-style cream sauce.
- Skip browning the mushrooms. Soften the shallot, garlic and sun-dried tomatoes in the butter for 2 minutes, make the sauce as written, then stir in the spinach for the last minute until just wilted.
- Pork chops
- Mushroom cream sauce
- Nice to have (optional)
- Pork chops
- Mushroom cream sauce
- Nice to have (optional)
- Pork chops
- Mushroom cream sauce
-
2 tbsp grated parmesanleave out - Nice to have (optional)
- Pork chops
- Mushroom cream sauce
- Also add
- Nice to have (optional)
Estimated cost $12.38 for 4 servings ($3.10 each) · how we estimate
Instructions
-
Pat the chops dry. Mix the salt, pepper, paprika and garlic powder and rub it over both sides. Let them sit at room temperature while you slice the mushrooms, up to 20 minutes.
-
Heat the oil in a large skillet over medium-high heat until shimmering. Sear the chops 4–5 minutes until deeply golden, flip, and cook 3–4 minutes more, until an instant-read thermometer in the thickest part reads 145°F (63°C). Transfer to a plate, tent with foil and rest at least 3 minutes.
-
Reduce the heat to medium and melt the butter in the same pan. Add the mushrooms in an even layer and cook, stirring only occasionally, 5–6 minutes until browned.
-
Add the shallot, garlic and thyme and cook 1–2 minutes until softened. Pour in the broth, scrape up the browned bits from the pan and simmer 2 minutes, until reduced by about half.
-
Stir in the cream and Dijon and simmer 3–4 minutes, until the sauce is thick enough to coat a spoon. Stir in the parmesan and season to taste.
-
Return the chops and any resting juices to the pan, spoon the sauce over and warm for 1 minute. Sprinkle with parsley and serve.
Tips for success
-
Choose chops at least 1 inch (2.5 cm) thick; thin ones overcook before they brown. Bone-in chops work too — add 2–3 minutes and go by temperature. - A faint blush of pink at 145°F (63°C) is safe and means juicy pork. Pull the chops right as they hit temperature — they keep cooking while they rest.
- Serve with cauliflower mash or garlic green beans to catch every bit of sauce.
Nice to have, not needed
- An instant-read thermometer is the surest way to pull the chops at a juicy 145°F (63°C); without one, cut into the thickest chop — the center should be just faintly pink.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Doesn’t freeze well
Reheat: Warm gently in a covered skillet over low heat with a splash of broth, 5–7 minutes, so the sauce doesn't separate.
Prep tip: Store the chops in the sauce — it keeps the lean pork from drying out.
Refrigerate up to 3 days. Reheat gently over low heat with a splash of broth so the cream sauce doesn't separate.
Variations
3 variations, each with its own ingredients and macrosCreamy mushroom chicken
ProteinBoneless chicken thighs in the same mushroom-thyme cream sauce — a weeknight favorite that is hard to overcook.
- boneless pork chops → boneless, skinless chicken thighs
4.9 g net · 426 kcal · 38 g protein · 28 g fat · ≈$2.88 per serving (same net carbs as the original)
Dairy-free
DietOlive oil for the butter and full-fat coconut milk for the cream, with the parmesan left out. The Dijon and thyme keep it savory rather than coconutty.
- butter → olive oil
- heavy cream → full-fat canned coconut milk
- no grated parmesan
4.8 g net · 467 kcal · 38 g protein · 32 g fat · ≈$2.98 per serving (−0.1 g net carbs vs the original)
Creamy Tuscan
FlavorSun-dried tomatoes and baby spinach take the place of the mushrooms for a Tuscan-style cream sauce.
- cremini mushrooms → baby spinach
- + ¼ cup oil-packed sun-dried tomatoes
5.2 g net · 517 kcal · 39 g protein · 37 g fat · ≈$2.91 per serving (+0.3 g net carbs vs the original)
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