Creamy Mushroom Pork Chops

5 from 1 vote

If you have never tried dry-brined pork chops, you are in for a treat! These Creamy Mushroom Pork Chops are pan-seared until golden, then simmered in a rich mushroom pan sauce made with chicken stock, cream, herbs, and a splash of balsamic vinegar. This easy one-pan dinner is ready in about 25 minutes and makes enough sauce to spoon over mashed potatoes, rice, or buttered noodles.

Prep Time5

Cook Time20

Total Time25

Course: Main Course, Main Dish

Cuisine: American, Southern

Servings: servings

Calories: 407kcal

Author: Sharon Rigsby

Ingredients

1 ½ pounds boneless pork chops, about ½ inch thick
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil
2 tablespoons unsalted butter
3 cups mushrooms, sliced
½ teaspoon thyme
½ teaspoon rubbed sage
1 cup chicken stock
¼ cup heavy cream
1 tablespoon balsamic vinegar
1 teaspoon cornstarch
2 tablespoons water
Salt and pepper to taste
Optional: fresh thyme to garnish

Instructions

Optional but recommended — dry-brine the pork chops: If time allows, season the pork chops with kosher salt and refrigerate them uncovered overnight (up to 24 hours). Before cooking, pat them dry with paper towels and season with pepper.
Sear the pork chops: Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the pork chops and cook about 2–3 minutes per side until nicely browned. Transfer to a plate. Don't worry if they aren't fully cooked yet — they'll finish in the sauce.
Cook the mushrooms: Reduce the heat to medium. Add the butter, mushrooms, thyme, and sage. Cook until the mushrooms have released their moisture and developed a little color.
Build the sauce: Stir in the chicken stock, heavy cream, and balsamic vinegar, and bring the mixture to a gentle simmer. Whisk together the cornstarch and water, then stir the slurry into the skillet. Cook another minute or two until the sauce thickens.
Finish the pork chops: Return the pork chops (along with any juices on the plate) to the skillet. Simmer gently until the thickest part reaches 145°F on an instant-read thermometer. Boneless pork chops can become dry very quickly, so don't walk away.
Add salt and pepper to taste. Optional: garnish with fresh thyme. Enjoy!

Notes

If your pork chops are thicker than 1 inch, they may need another minute or two in the sauce. My chops were half an inch thick, and they came up to temperature very quickly.
Don't rush browning the mushrooms. Letting them cook until they've released their moisture and developed a little color adds incredible depth to the finished pan sauce.
If the sauce becomes thicker than you'd like, stir in a splash more chicken stock until it reaches the consistency you prefer.
An instant-read thermometer is your best friend when cooking boneless pork chops. It's the easiest way to avoid overcooking.
Taste the sauce before serving. Depending on the saltiness of your chicken stock (and whether you brined), you may only need a small pinch of additional salt.

Storing and reheating leftovers

Store leftover pork chops and mushroom pan sauce together in an airtight container in the refrigerator for up to 3 days. Warm gently in a skillet over low heat or microwave at 50% power until heated through. If the sauce has thickened in the refrigerator, stir in a tablespoon or two of chicken stock or cream while reheating.

Freezing leftovers

Freeze the cooked pork chops in the sauce in an airtight container for up to 2 months, and thaw overnight in the refrigerator. Cream sauces thickened with cornstarch can separate slightly after freezing, so whisk in a splash of cream or stock while reheating gently to bring the sauce back together. I froze some of the leftover pork to use later in fried rice, and it worked beautifully.

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