Pork Chops with Creamy Mushroom Sauce

Ingredients

• 30 ml (2 tablespoons)olive oil
• 4 (2.5–3.8 cm / 1–1½ inches thick)bone-in pork chops
• 2.5 ml (½ teaspoon)salt
• 1.25 ml (¼ teaspoon)black pepper
• 454 g (16 ounces)mushrooms, stems removed and sliced
• 1 medium (about 60 ml / ¼ cup), peeled and choppedshallot
• 2 cloves, mincedgarlic
• 120 ml (½ cup)bourbon*
• 120 ml (½ cup)low-sodium chicken stock
• 120 ml (½ cup)double cream
• 10 ml (2 teaspoons) fresh, chopped, or 5 ml (1 teaspoon) driedthyme
• To taste (optional)freshly chopped parsley, for garnish

Instructions

1. 1

   Season the chops

   Pat the pork chops dry, trim excess fat if needed, then season with the salt and pepper.

2. 2

   Sear the pork

   Heat 30 ml (2 tablespoons) olive oil in a large frying pan over medium heat. Cook the chops for 2–3 minutes on each side, until golden and easy to release from the pan. Continue cooking, turning as needed, until the centre reaches 63°C (145°F). Transfer to a plate and loosely cover with foil to keep warm.

3. 3

   Cook the mushrooms

   Use any fat left in the pan; if there is none, heat another 15 ml (1 tablespoon) olive oil over medium heat. Add the mushrooms and cook for about 3 minutes, until they start releasing liquid. Stir in the shallot and cook for about 2 minutes, then add the garlic and cook for a further 30 seconds, or until the liquid has evaporated. Add a little more oil if the pan becomes dry.

4. 4

   Make the sauce

   Pour in the bourbon and chicken stock, scraping the browned bits from the bottom and sides of the pan. Simmer for about 5–7 minutes, until reduced by half. Add the cream and thyme and cook for another 2–3 minutes, until the sauce is as thick as you like. Season with salt and pepper to taste.

5. 5

   Finish and serve

   Return the chops and any plate juices to the pan, turning them to coat in the mushroom cream sauce. Add freshly chopped parsley if you like, then serve.

What are pork chops with creamy mushroom sauce?

This American-style main pairs seared pork chops with a pan sauce of mushrooms, cream, herbs and stock. The method builds flavour in the same pan, using the browned bits left by the pork to enrich the sauce.

Bone-in chops bring a hearty centrepiece, while mushrooms and shallot give the creamy sauce savoury depth. Bourbon adds a distinctive note, though chicken stock can replace it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 558 calories, 40g protein, 7g carbs, 34g fat.

The pork provides most of the protein, while the cream and olive oil contribute much of the fat. The bourbon, stock, mushrooms and shallot account for most of the carbohydrates. Pair a chop and sauce with a generous serving of non-starchy vegetables for a balanced plate.

Choosing the pork chops

Thickness matters: chops around 2.5–3.8 cm (1–1½ inches) give you time to brown the outside without rushing the centre. Bone-in chops are specified here, so check the temperature in the thickest part without touching the bone.

Dry surfaces: blotting the chops helps them brown in the pan. Trim only excess fat, as a little can help flavour the pan.

Getting the mushrooms right

Give the sliced mushrooms room to release their liquid and cook it away before adding the bourbon and stock. The recipe uses the pork fat left in the pan; add olive oil if there is no fat or the pan becomes dry.

Shallot and garlic: add them after the mushrooms have started cooking, so they soften without being exposed to the full cooking time. Keep an eye on the garlic during its brief 30-second cook.

Building the pan sauce

Scrape up the browned bits when adding the bourbon and chicken stock; they bring the seared flavour into the sauce. Simmer until the liquid has reduced by half before adding the cream.

Consistency: the cream and thyme need only another 2–3 minutes on the heat. Stop when the sauce coats the chops to your liking, then adjust the seasoning.

Checking doneness and timing

The chops cook for 2–3 minutes per side initially, but their thickness affects how much longer they need. Turn them as needed and use a thermometer to check for 63°C (145°F) in the thickest part.

Resting briefly on a plate under loose foil keeps the chops warm while you make the sauce. Return them with their collected juices at the end so they are coated just before serving.

What to serve with the chops

A simple green vegetable, such as green beans or steamed broccoli, adds freshness alongside the rich sauce. For a more filling plate, serve with mashed potatoes, rice or crusty bread to catch the sauce.

Keep any sides straightforward so the thyme and mushroom flavours remain prominent. Spoon extra sauce over the chops as you plate them.

Recipe notes & tips

• Pat the chops thoroughly dry before seasoning for better browning.
• Use a large frying pan so the mushrooms can cook without crowding.
• Check the pork temperature in the thickest part, avoiding the bone.
• Let the stock and bourbon reduce by half before stirring in the cream.
• Taste the sauce before serving and adjust its salt and pepper.
• Use chicken stock in place of the bourbon if you prefer to leave it out.

Variations

• Skip the bourbon: Use an equal amount of additional chicken stock instead.
• Use dried thyme: Add 5 ml (1 teaspoon) in place of the fresh thyme.
• Add a sharp finish: Stir a little lemon juice into the sauce just before serving.
• Try a different mushroom: Replace some or all of the sliced mushrooms with chestnut mushrooms.
• Serve with greens: Add a side of steamed green beans or broccoli.

Common mistakes to avoid

• Wet chops: Pat them dry before they go into the pan so they brown rather than steam.
• Crowded mushrooms: Cook them in a roomy pan so their liquid can evaporate.
• Burnt garlic: Add it after the shallot and cook only for the stated 30 seconds.
• Thin sauce: Allow the bourbon and stock to reduce by half before adding the cream.
• Overcooked pork: Check the centre with a thermometer and remove the chops when it reaches 63°C (145°F).

How to store

Refrigerate leftover chops and sauce in a covered container for up to 3 days. Reheat gently in a covered pan over low heat until hot throughout, adding a splash of stock if the sauce has thickened.

Frequently asked questions