18 Savory Pork Chop Recipes with Mushrooms Delight

Craving a cozy, flavor-packed dinner that comes together in no time? Look no further than these 18 Savory Pork Chop Recipes with Mushrooms—your ticket to weeknight wins and comfort food bliss. Whether you’re searing, baking, or slow-cooking, these dishes promise juicy pork and earthy mushrooms in every bite. Ready to elevate your meal rotation? Let’s dive into these delicious recipes!

Garlic Butter Pork Chops with Sautéed Mushrooms

These juicy pork chops smothered in garlicky butter and earthy mushrooms are a weeknight hero—simple enough for busy days but fancy enough to impress.

Ingredients:

• 4 bone-in pork chops (about 1 inch thick)
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp olive oil, divided
• 8 oz cremini mushrooms, sliced
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 tsp fresh thyme leaves
• ¼ cup chicken broth
• 1 tbsp chopped fresh parsley

Instructions:

1. Pat pork chops dry and season evenly with 1 tsp kosher salt and ½ tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear pork chops for 4–5 minutes per side until golden and internal temp reaches 145°F. Transfer to a plate.
3. In the same skillet, heat remaining 1 tbsp olive oil. Add mushrooms and cook for 5 minutes, stirring occasionally, until browned.
4. Reduce heat to medium. Add 3 tbsp butter, 4 minced garlic cloves, and 1 tsp thyme. Sauté for 1 minute until fragrant.
5. Pour in ¼ cup chicken broth, scraping up browned bits. Simmer for 2 minutes until slightly reduced.
6. Return pork chops to the skillet, spooning sauce over them. Sprinkle with 1 tbsp parsley and serve hot.

The magic here? The buttery pan sauce doubles as a glaze, clinging to every nook of the pork and mushrooms for maximum flavor in each bite.

Tip: For extra tenderness, let the chops rest for 5 minutes after searing—they’ll reheat perfectly in the sauce.

Creamy Mushroom and Thyme Pork Chops

These juicy pork chops smothered in a rich mushroom and thyme sauce are the ultimate comfort food—ready in under 30 minutes but fancy enough for date night.

Ingredients:

• 4 boneless pork chops (about 1-inch thick)
• 1 tbsp olive oil
• 1 tbsp butter
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• ½ cup chicken broth
• ½ cup heavy cream
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Season pork chops evenly with ½ tsp salt and ¼ tsp black pepper. Heat olive oil in a large skillet over medium-high heat. Sear chops for 4–5 minutes per side until golden (internal temp should reach 145°F). Transfer to a plate.
2. In the same skillet, melt butter over medium heat. Add mushrooms and cook for 5 minutes until softened. Stir in garlic and thyme, cooking for 30 seconds until fragrant.
3. Pour in chicken broth, scraping up any browned bits. Simmer for 2 minutes, then reduce heat to low and stir in heavy cream. Return pork chops to the skillet, spooning sauce over them. Simmer for 2–3 minutes until slightly thickened.

The secret here? A quick pan sauce that transforms basic ingredients into something luxe—silky cream, earthy mushrooms, and fragrant thyme cling to every bite.

Tip: For extra flavor, deglaze the pan with a splash of white wine before adding the broth.

Pan-Seared Pork Chops with Garlic Mushroom Sauce

These juicy pork chops get a luxurious upgrade with a rich, garlicky mushroom sauce—perfect for turning a weeknight dinner into something special.

Ingredients

• 4 bone-in pork chops (about 1-inch thick)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 tbsp fresh thyme leaves
• 1 tbsp unsalted butter

Instructions

1. Pat pork chops dry and season evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear pork chops for 4–5 minutes per side until golden brown and internal temperature reaches 145°F. Transfer to a plate.
3. In the same skillet, add mushrooms and cook for 5 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Pour in chicken broth, scraping up any browned bits. Simmer for 2 minutes, then stir in heavy cream and thyme. Cook for 3–4 minutes until slightly thickened.
5. Remove from heat and swirl in butter until melted. Spoon sauce over pork chops and serve immediately.

The magic here is the pan sauce—it’s silky, deeply savory, and clings perfectly to every bite of pork.

Tip: Let the pork chops rest for 5 minutes after searing to keep them extra juicy.

Pork Chops with Mushroom Gravy and Onions

These juicy pork chops smothered in a rich mushroom and onion gravy are pure comfort food magic—ready in under 30 minutes!

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 medium yellow onion, thinly sliced
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream
• 1 tbsp Worcestershire sauce
• 1 tsp fresh thyme leaves

Instructions:

1. Season pork chops evenly with 1 tsp salt and 1/2 tsp black pepper. Heat olive oil in a large skillet over medium-high heat. Sear chops for 4–5 minutes per side until golden. Transfer to a plate.
2. In the same skillet, cook onion and mushrooms for 5 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
3. Sprinkle flour over the veggies and stir for 1 minute. Slowly whisk in chicken broth, scraping up browned bits. Simmer for 3 minutes until slightly thickened.
4. Stir in heavy cream, Worcestershire sauce, and thyme. Return pork chops to the skillet, spooning gravy over them. Simmer for 5 minutes until chops reach 145°F internally.

The gravy’s velvety texture and earthy depth make this dish feel restaurant-worthy—without the fuss. Tip: For extra flavor, deglaze the skillet with a splash of white wine before adding the broth.

Herb-Crusted Pork Chops with Wild Mushrooms

These Herb-Crusted Pork Chops with Wild Mushrooms are a weeknight showstopper—juicy, golden-brown chops meet earthy mushrooms in a dish that feels fancy but comes together fast.

• 4 bone-in pork chops (1 inch thick)
• 2 tbsp olive oil, divided
• 1 tbsp Dijon mustard
• 1/2 cup panko breadcrumbs
• 2 tbsp grated Parmesan cheese
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh rosemary
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 8 oz wild mushrooms (such as cremini or shiitake), sliced
• 2 cloves garlic, minced
• 1/4 cup dry white wine (or chicken broth)
• 1 tbsp butter

1. Preheat oven to 400°F. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Pat pork chops dry and sear for 3 minutes per side until golden. Transfer to a plate.
2. In a bowl, mix panko, Parmesan, thyme, rosemary, garlic powder, salt, and pepper. Brush chops with Dijon mustard, then press the panko mixture onto both sides.
3. In the same skillet, heat 1 tbsp olive oil over medium heat. Add mushrooms and cook for 5 minutes until softened. Stir in garlic and cook 1 minute. Pour in white wine, scraping up browned bits, and simmer 2 minutes. Remove from heat and stir in butter.
4. Nestle pork chops into the skillet with mushrooms. Bake at 400°F for 12–15 minutes, until chops reach 145°F internally and the crust is crisp.

The crispy herb crust locks in the pork’s juices while the mushrooms soak up all the savory pan drippings—it’s a two-for-one flavor bomb!

Tip: For extra crunch, toast the panko in a dry skillet for 2 minutes before mixing with herbs.

Pork Chops with Creamy Dijon Mushroom Sauce

These juicy pork chops smothered in a rich, tangy mushroom sauce are the kind of weeknight dinner that feels fancy without the fuss.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tbsp olive oil
• 1 tbsp butter
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tbsp Dijon mustard
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Season pork chops with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chops for 4–5 minutes per side until golden brown. Transfer to a plate.
2. In the same skillet, melt 1 tbsp butter. Add mushrooms and cook for 5 minutes until softened. Stir in 2 cloves garlic and cook for 30 seconds until fragrant.
3. Pour in 1 cup chicken broth, scraping up browned bits. Simmer for 3 minutes, then whisk in 1/2 cup heavy cream, 2 tbsp Dijon mustard, and 1 tsp thyme. Cook for 2 minutes until slightly thickened.
4. Return pork chops to the skillet, spooning sauce over them. Simmer for 3–4 minutes until chops reach 145°F internally.

The Dijon adds a subtle sharpness that balances the creamy sauce, while the mushrooms soak up all the savory pan juices. Serve with mashed potatoes to catch every drop!

Tip: For extra depth, swap 1/4 cup of the broth for dry white wine.

Baked Pork Chops with Mushroom Stuffing

These juicy pork chops are stuffed with a savory mushroom filling and baked to perfection—comfort food that feels fancy without the fuss.

Ingredients:

• 4 bone-in pork chops (1-inch thick)
• 2 tbsp olive oil, divided
• 1 cup diced cremini mushrooms
• 1/2 cup finely chopped onion
• 1/2 cup breadcrumbs
• 1/4 cup chicken broth
• 1 tbsp chopped fresh parsley
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium heat. Add mushrooms and onion; cook for 5 minutes until softened. Stir in breadcrumbs, chicken broth, parsley, thyme, garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper. Remove from heat.
2. Cut a pocket into the side of each pork chop. Stuff evenly with the mushroom mixture, then secure with toothpicks. Rub chops with remaining 1 tbsp olive oil and season with remaining 1/4 tsp salt and 1/8 tsp black pepper.
3. Place chops in a baking dish and bake for 30–35 minutes, until internal temperature reaches 145°F. Let rest 5 minutes before serving.

The crispy breadcrumb stuffing soaks up the pork’s juices, creating a rich, flavorful bite in every forkful.

Tip: For extra browning, broil chops for the last 2–3 minutes—just keep an eye on them!

Pork Chops with Rosemary and Portobello Mushrooms

These juicy pork chops get a cozy upgrade with earthy mushrooms and fragrant rosemary—a simple yet elegant weeknight dinner.

Ingredients:

• 4 bone-in pork chops (1 inch thick)
• 2 tbsp olive oil, divided
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 large Portobello mushrooms, sliced
• 3 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• ½ cup chicken broth
• 1 tbsp butter

Instructions:

1. Pat pork chops dry and season with 1 tsp kosher salt and ½ tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chops for 4–5 minutes per side until golden. Transfer to a plate.
3. Add remaining 1 tbsp olive oil to the skillet. Sauté mushrooms for 5 minutes until softened. Stir in 3 minced garlic cloves and 1 tbsp rosemary; cook for 1 minute until fragrant.
4. Pour in ½ cup chicken broth, scraping up browned bits. Simmer for 2 minutes, then swirl in 1 tbsp butter until glossy.
5. Return pork chops to the skillet, spooning sauce over them. Cook for 2–3 minutes to warm through.

The rosemary-infused pan sauce clings perfectly to the chops, adding richness without overpowering the meat.

Tip: For extra depth, deglaze the skillet with a splash of dry white wine before adding the broth.

Grilled Pork Chops with Garlic Mushroom Topping

These juicy grilled pork chops get a luxurious upgrade with a buttery garlic mushroom topping—perfect for turning a weeknight dinner into something special.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp unsalted butter
• 8 oz cremini mushrooms, sliced
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1 tbsp fresh thyme leaves
• 1/4 cup chicken broth

Instructions:

1. Prep the chops: Rub pork chops with olive oil, then season evenly with 1 tsp kosher salt and 1/2 tsp black pepper. Let sit at room temperature for 15 minutes.
2. Grill: Preheat grill to medium-high (about 400°F). Grill chops for 4–5 minutes per side, or until internal temperature reaches 145°F. Transfer to a plate and tent with foil.
3. Make the topping: In a skillet, melt 2 tbsp butter over medium heat. Add mushrooms and cook for 5 minutes until browned. Stir in 3 minced garlic cloves, 1/4 tsp red pepper flakes, and 1 tbsp fresh thyme; cook for 1 minute until fragrant. Pour in 1/4 cup chicken broth and simmer for 2 minutes to thicken slightly.
4. Serve: Spoon the mushroom mixture over the pork chops and let rest for 5 minutes before serving.

The garlicky, umami-rich mushrooms melt into the pork’s smoky char, creating a restaurant-worthy bite without fuss. Tip: For extra depth, deglaze the skillet with a splash of white wine before adding the broth.

Pork Chops with Marsala Mushroom Sauce

These juicy pork chops smothered in a rich Marsala mushroom sauce are a restaurant-worthy dish that comes together in under 30 minutes—perfect for a cozy weeknight dinner.

Ingredients:

• 4 boneless pork chops (about 1-inch thick)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp olive oil, divided
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup dry Marsala wine
• 1/2 cup chicken broth
• 2 tbsp unsalted butter
• 1 tbsp chopped fresh parsley

Instructions:

1. Season pork chops evenly with 1/2 tsp kosher salt and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear pork chops for 4–5 minutes per side until golden and cooked through (145°F internal temp). Transfer to a plate.
3. Add remaining 1 tbsp olive oil to the skillet. Sauté mushrooms for 5 minutes until browned. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Pour in 1/2 cup Marsala wine and 1/2 cup chicken broth, scraping up any browned bits. Simmer for 3–4 minutes until slightly reduced.
5. Remove from heat and swirl in 2 tbsp butter until melted. Return pork chops to the skillet, spooning sauce over them. Sprinkle with 1 tbsp parsley.

The Marsala wine adds a subtly sweet depth to the sauce, while the mushrooms soak up all that savory pan goodness—making every bite irresistible.

Tip: For extra flavor, rub the chops with a pinch of dried thyme before searing.

One-Pan Pork Chops with Mushrooms and Potatoes

Juicy pork chops, earthy mushrooms, and crispy potatoes come together in this fuss-free skillet dinner—perfect for busy weeknights when you want big flavor with minimal cleanup.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 lb baby potatoes, halved
• 8 oz cremini mushrooms, sliced
• 3 tbsp olive oil, divided
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt, divided
• ½ tsp black pepper
• ½ cup chicken broth
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. Toss potatoes with 2 tbsp olive oil, ½ tsp salt, garlic powder, and smoked paprika. Spread in a single layer on one side of a large ovenproof skillet.
2. Heat remaining 1 tbsp olive oil in the skillet over medium-high. Season pork chops with remaining ½ tsp salt and pepper. Sear for 3 minutes per side until golden, then place next to potatoes.
3. Add mushrooms and thyme to the skillet, stirring to coat in pan drippings. Pour in chicken broth and scrape up any browned bits.
4. Transfer skillet to the oven and bake for 20 minutes, or until potatoes are tender and pork reaches 145°F internally.
5. Sprinkle with parsley before serving. The mushrooms create a savory pan sauce that ties everything together beautifully—no extra gravy needed!

Tip: For extra-crispy potatoes, give them a 5-minute head start in the oven before adding the pork chops.

Pork Chops with Mushroom and White Wine Sauce

These juicy pork chops smothered in a creamy mushroom and white wine sauce are the kind of weeknight dinner that feels fancy but comes together in under 30 minutes.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tbsp olive oil
• 1 tbsp butter
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup dry white wine (like Sauvignon Blanc)
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions:

1. Season pork chops with 1/2 tsp salt and 1/4 tsp black pepper. Heat olive oil in a large skillet over medium-high heat. Sear chops for 4–5 minutes per side until golden brown. Transfer to a plate.
2. In the same skillet, melt butter. Add mushrooms and cook for 5 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
3. Pour in white wine, scraping up any browned bits. Simmer for 2 minutes, then add chicken broth, heavy cream, and Dijon mustard. Bring to a gentle boil and cook for 3–4 minutes until slightly thickened.
4. Return pork chops to the skillet, spooning sauce over them. Simmer for 2–3 minutes until heated through. Sprinkle with parsley before serving.

The magic here is the pan sauce—silky, rich, and packed with umami from the mushrooms and a bright kick from the wine. It turns simple chops into something special.

Tip: For extra flavor, rub the chops with a pinch of dried thyme before searing.

Pork Chops with Creamy Mushroom and Spinach

These juicy pork chops smothered in a creamy mushroom and spinach sauce are the ultimate comfort food—rich, savory, and ready in under 30 minutes!

• 4 bone-in pork chops (about 1 inch thick)
• 1 tbsp olive oil
• 1 tbsp butter
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 2 cups fresh baby spinach
• 1/4 cup grated parmesan cheese

1. Season pork chops with 1/4 tsp salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear chops for 4–5 minutes per side until golden and internal temp reaches 145°F. Transfer to a plate.
2. In the same skillet, melt butter. Add mushrooms and cook 5 minutes until browned. Stir in garlic, thyme, and remaining 1/4 tsp salt; cook 30 seconds until fragrant.
3. Pour in chicken broth, scraping up browned bits. Simmer 2 minutes, then reduce heat to medium-low. Stir in heavy cream and spinach; cook just until spinach wilts, about 1 minute.
4. Return pork chops to the skillet, spooning sauce over them. Sprinkle with parmesan and let melt slightly, about 1 minute.

The creamy sauce clings perfectly to the pork, with earthy mushrooms and fresh spinach balancing each bite. Tip: For extra flavor, deglaze the pan with a splash of white wine before adding the broth!

Pork Chops with Mushroom and Balsamic Glaze

These juicy pork chops get a gourmet upgrade with earthy mushrooms and a tangy-sweet balsamic glaze—perfect for a weeknight meal that feels special.

Ingredients:

• 4 bone-in pork chops (about 1 inch thick)
• 1 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tsp fresh thyme leaves

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season pork chops with 1/4 tsp salt and 1/8 tsp black pepper. Sear for 4–5 minutes per side until golden brown. Transfer to a plate.
2. In the same skillet, add mushrooms and cook for 5 minutes until softened. Stir in garlic, remaining 1/4 tsp salt, and 1/8 tsp black pepper; cook for 1 minute.
3. Pour in chicken broth, balsamic vinegar, and honey, scraping up any browned bits. Simmer for 3–4 minutes until slightly thickened.
4. Return pork chops to the skillet, spooning glaze over them. Sprinkle with thyme and cook for 2 more minutes to warm through.

The balsamic glaze caramelizes into a sticky, savory-sweet coating that clings perfectly to the tender pork and mushrooms.

Tip: For extra depth, deglaze the pan with a splash of red wine before adding the broth.

Pork Chops with Mushroom and Parmesan Risotto

Juicy, seared pork chops meet creamy, umami-packed risotto for a restaurant-worthy meal that’s totally doable on a weeknight.

Ingredients

• 4 bone-in pork chops (about 1-inch thick)
• 1 1/2 cups Arborio rice
• 4 cups low-sodium chicken broth, warmed
• 8 oz cremini mushrooms, sliced
• 1/2 cup grated Parmesan cheese
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp unsalted butter
• 2 tbsp olive oil, divided
• 1/2 cup dry white wine
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 1/2 tsp dried thyme

Instructions

1. Sear the pork chops: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season pork chops with 1/2 tsp salt and 1/4 tsp black pepper. Sear for 4–5 minutes per side until golden and cooked through (145°F internal temp). Transfer to a plate and tent with foil.
2. Start the risotto: In the same skillet, melt 1 tbsp butter with remaining 1 tbsp olive oil. Add onions, mushrooms, and garlic; cook for 5 minutes until softened. Stir in Arborio rice and thyme, toasting for 1 minute.
3. Deglaze and simmer: Pour in white wine, scraping up browned bits. Cook until mostly absorbed. Add warm broth 1/2 cup at a time, stirring frequently until liquid is absorbed before adding more (about 20 minutes total).
4. Finish and serve: Off heat, stir in Parmesan, remaining 1 tbsp butter, 1/2 tsp salt, and 1/4 tsp black pepper. Serve risotto topped with pork chops.

The magic here? The pork chop drippings flavor the risotto, adding depth without extra work.

Tip: For extra creaminess, stir in a splash of heavy cream with the Parmesan.

Pork Chops with Mushroom and Caramelized Onions

These juicy pork chops smothered in savory mushrooms and sweet caramelized onions are a weeknight hero—simple enough for busy days but fancy enough to impress.

Ingredients:

• 4 bone-in pork chops (about 1 inch thick)
• 2 tbsp olive oil, divided
• 1 large yellow onion, thinly sliced
• 8 oz cremini mushrooms, sliced
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1/2 cup chicken broth
• 1 tbsp Worcestershire sauce

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 15 minutes until deeply golden. Transfer to a plate.
2. Increase heat to medium-high. Pat the pork chops dry, season with 1/2 tsp salt and 1/4 tsp black pepper, then sear in the same skillet with remaining 1 tbsp olive oil for 4–5 minutes per side until golden. Remove and set aside.
3. Melt butter in the skillet. Add mushrooms and cook for 5 minutes until tender. Stir in garlic and thyme, cooking for 1 minute until fragrant.
4. Pour in chicken broth and Worcestershire sauce, scraping up any browned bits. Simmer for 2 minutes, then return the onions and pork chops to the skillet. Spoon sauce over the chops and cook for 2 more minutes to warm through.

The magic here? The onions caramelize low and slow, balancing the umami-rich mushrooms and juicy pork for a dish that feels restaurant-worthy.

Tip: For extra tenderness, let the chops rest for 5 minutes before serving—they’ll soak up even more flavor.

Pork Chops with Mushroom and Garlic Herb Butter

These juicy pork chops get a luxurious upgrade with a rich mushroom and garlic herb butter that melts right over the top—perfect for turning a weeknight dinner into something special.

• 4 bone-in pork chops (about 1-inch thick)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 2 tbsp unsalted butter, softened
• 1 tbsp chopped fresh parsley
• 1 tsp chopped fresh thyme

1. Season pork chops evenly with 1 tsp salt and 1/2 tsp black pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear pork chops for 4–5 minutes per side until golden brown and cooked through (145°F internal temp). Transfer to a plate.
3. In the same skillet, add mushrooms and cook for 5 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
4. In a small bowl, mix softened butter, parsley, and thyme. Spoon mushroom mixture over pork chops, then top each with a dollop of the herb butter.

The garlicky, umami-packed mushrooms and melting herb butter create a sauce that needs no extra effort—just let it drizzle down into every bite. Tip: For extra flavor, scrape up any browned bits from the skillet when cooking the mushrooms!

Pork Chops with Mushroom and Red Wine Reduction

These juicy pork chops get a restaurant-worthy upgrade with a rich, savory mushroom and red wine sauce that comes together in one pan.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tbsp olive oil
• 1 tbsp butter
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup dry red wine (like Cabernet or Pinot Noir)
• 1/2 cup chicken broth
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Season pork chops evenly with 1/2 tsp salt and 1/4 tsp black pepper. Heat olive oil in a large skillet over medium-high heat. Sear chops for 4–5 minutes per side until golden brown and internal temperature reaches 145°F. Transfer to a plate.
2. In the same skillet, melt butter over medium heat. Add mushrooms and cook for 5 minutes until softened and browned. Stir in garlic and 1 tsp thyme, cooking for 30 seconds until fragrant.
3. Pour in 1/2 cup red wine, scraping up any browned bits. Simmer for 2 minutes until slightly reduced. Add 1/2 cup chicken broth and simmer for 3–4 minutes until the sauce thickens enough to coat the back of a spoon.
4. Return pork chops to the skillet, spooning sauce over them. Warm through for 1 minute before serving.

The deep, glossy reduction clings perfectly to the pork, balancing the earthy mushrooms with a touch of winey brightness. Tip: For extra richness, swirl in another tablespoon of butter at the end.

Conclusion

With 18 deliciously savory pork chop and mushroom recipes, there’s something here for every home cook to love! Whether you’re craving creamy sauces, bold spices, or simple elegance, these dishes are sure to impress. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to pin this roundup for your next dinner inspiration—happy cooking!