Creamy Pork Chops

These creamy pork chops are a true weeknight dinner win. Juicy, pan-seared pork chops are smothered in a rich garlic mushroom cream sauce that’s comforting, flavorful, and incredibly satisfying.

Made with simple ingredients and cooked in one skillet, these creamy mushroom pork chops are perfect for busy evenings when you still want something cozy and homemade. Serve them with mashed potatoes or rice to soak up every bit of that creamy sauce.

Why This Recipe Works

This recipe works because the pork chops are first seared until golden, locking in their juices before finishing in a creamy garlic mushroom sauce. The combination of cream, garlic, and mushrooms creates a rich, savory flavor that pairs perfectly with tender pork.

The sauce gets its rich, silky texture from heavy cream, which gently simmers with garlic and mushrooms to create that classic creamy pork chop flavor.

It’s an easy one-pan recipe that comes together quickly but feels special enough for a cozy weekend dinner. Simple steps, big flavor, and a sauce you’ll want to spoon over everything.

If you enjoy cozy pork dinners like this one, you’ll find plenty of comforting ideas in my collection of pork recipes.

A Quick Look at the Ingredients

Here’s a closer look at the ingredients you’ll need and a few helpful notes to make sure your creamy pork chops turn out perfectly every time.

• Pork chops – Thick-cut pork chops work best here. They stay juicy and tender while simmering in the sauce without drying out.
• Mushrooms – Any mushrooms will work, but cremini or white mushrooms are especially good for soaking up the creamy sauce.
• Garlic – Don’t be shy with the garlic. It adds warmth and depth to the sauce and really brings everything together.
• Onion – Cooked until soft, it adds a subtle sweetness that balances the savory flavors.
• Butter & flour – These are cooked together to form the base of the sauce, helping it thicken and cling beautifully to the pork chops.
• Broth – Adds extra flavor and keeps the sauce from becoming too heavy.
• Heavy cream – This is what makes the sauce rich, silky, and comforting. Milk won’t give the same result.
• Thyme – A small amount goes a long way and pairs perfectly with pork and mushrooms.
• Parsley – Sprinkled on at the end, it adds freshness and makes the dish look finished.

It’s a simple lineup of ingredients, but when they come together in one skillet, the result is a rich, comforting dinner that feels both cozy and satisfying.

How to Make Creamy Pork Chops (Step-by-Step)

This is an easy one-skillet dinner, and once the pork chops are seared, the rest comes together quickly. Here’s how I like to do it.

Step 1: Season and sear the pork chops.
Pat the pork chops dry (this helps them brown instead of steaming), then season both sides with salt and black pepper. Heat a large skillet over high heat and sear for about 5 minutes per side, just until golden. Move the pork chops to a plate. They don’t need to be fully cooked yet.

Step 2: Brown the mushrooms.
In the same skillet, cook the mushrooms over medium heat until they start to turn golden and most of the moisture cooks off. Don’t rush this part. Those browned bits add a lot of flavor to the sauce.

Step 3: Add the onion and garlic.
Add the butter, then stir in the onion and cook until softened and translucent. Add the garlic and let it cook for 1 to 2 minutes, just until it smells amazing.

Step 4: Stir in the flour.
Sprinkle the flour over the mushrooms and onions and stir for about 2 minutes. This quick step helps thicken the sauce so it ends up silky and coats the pork chops nicely.

Step 5: Pour in the liquids and build the sauce.
Slowly pour in the broth while stirring, then add the soy sauce and heavy cream. Season with salt, black pepper, and thyme. Let the sauce gently bubble for a minute or two until it looks smooth and slightly thickened.

Step 6: Finish the pork chops in the sauce.
Nestle the pork chops back into the skillet, spooning a little sauce over the top. Cover and simmer for about 5 minutes, just until the pork is cooked through and tender.

Step 7: Garnish and serve.
Sprinkle with parsley and serve right away. This is especially good with mashed potatoes or rice to soak up that creamy mushroom sauce.

Helpful Tips for Really Good Creamy Pork Chops

• Don’t worry if the pork isn’t fully cooked after searing. The pork chops finish cooking gently in the sauce, which keeps them juicy instead of dry.
• Let the mushrooms cook until they stop releasing liquid. At first they’ll look watery. Keep cooking until the pan dries out and they start to brown. That’s where the flavor comes from.
• Cook the flour just until it smells slightly nutty. One to two minutes is enough. This gets rid of the raw flour taste without darkening the sauce.
• Add the broth slowly. Pouring it in gradually while stirring helps keep the sauce smooth and lump-free.
• Keep the sauce at a gentle simmer, not a boil. Once the cream goes in, lower the heat. A slow simmer keeps the sauce silky and prevents it from breaking.
• Spoon the sauce over the pork while it simmers. This helps the pork absorb flavor and stay tender.
• Let the pork rest in the sauce for a minute before serving. This gives everything a chance to settle and taste its best.

Common Mistakes to Avoid

• Adding the cream over high heat. Once the cream goes in, keep the heat gentle. A hard boil can cause the sauce to split and lose that smooth, silky texture.
• Not cooking the mushrooms long enough. Mushrooms need time. If you stop too early, they stay pale and watery, and the sauce ends up thinner and less flavorful.
• Pouring the broth in all at once. Adding it gradually while stirring helps prevent lumps and keeps the sauce smooth.
• Overcooking the pork at the end. The pork chops only need a few minutes covered in the sauce. Keeping them in too long is the fastest way to dry them out.

Serving Suggestions

The pork chops finish cooking in a rich mushroom sauce that’s perfect for spooning over mashed potatoes or rice.

• Mashed potatoes – A classic choice and perfect for catching every bit of the creamy mushroom sauce. Try them with my mashed potatoes.
• Rice – White rice or buttery rice works especially well here. If you need a simple method, here’s my go-to stovetop rice guide.
• Egg noodles or pasta – Great if you want something a little different but still cozy.
• Simple vegetables – Steamed green beans, broccoli, or roasted carrots balance the richness nicely.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat gently in a skillet over low heat. If the sauce has thickened, add a small splash of broth or cream and warm slowly until heated through.