Here’s a creamy mushroom pork chops with garlic & thyme sauce recipe — rich, comforting, and ready in about 30 minutes 🍄🥩
Creamy Mushroom Pork Chops with Garlic & Thyme
Serves 2–3
Ingredients
- 3–4 pork chops (bone-in or boneless, ~2 cm thick)
- Salt & black pepper
- 1 tbsp olive oil
- 1 tbsp butter
- 250 g (9 oz) mushrooms (button or cremini), sliced
- 4 cloves garlic, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 120 ml (½ cup) chicken stock
- 180 ml (¾ cup) heavy cream
- 1 tsp Dijon mustard (optional, but recommended)
- 1 tbsp grated Parmesan (optional, for extra depth)
Instructions
- Season & sear the pork
- Pat pork chops dry and season well with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear pork chops 3–4 minutes per side until golden.
- Remove from pan and set aside (they’ll finish cooking later).
- Cook the mushrooms
- Reduce heat to medium.
- Add butter to the same pan.
- Add mushrooms and cook 5–6 minutes until browned and their moisture evaporates.
- Build the sauce
- Add garlic and thyme; cook 30 seconds until fragrant.
- Pour in chicken stock, scraping up browned bits.
- Stir in cream, Dijon mustard, and Parmesan (if using).
- Simmer gently 3–5 minutes until slightly thickened.
- Finish the pork
- Return pork chops (and juices) to the skillet.
- Spoon sauce over them and simmer 5 minutes, until pork is cooked through (internal temp ~63°C / 145°F).
- Taste & serve
- Adjust seasoning with salt and pepper.
- Garnish with extra thyme if desired.
Serving suggestions
- 🥔 Mashed potatoes or potato gratin
- 🍝 Tagliatelle or rice
- 🥦 Steamed green beans or roasted broccoli
Tips & Variations
- Extra creamy: add 1–2 tbsp cream cheese.
- Wine twist: replace half the stock with dry white wine.
- Lighter version: use half-and-half instead of heavy cream.
If you’d like, I can also give you a one-pan oven version, a keto-friendly tweak, or a French-style adaptation 🇫🇷.
