Perfectly seared pork chops with a deep golden crust, smothered in a rich, velvety mushroom gravy — this is the kind of dinner that quiets the whole table. One skillet, 35 minutes, and a sauce you’ll want to spoon over everything.
Ingredients
- 4 bone-in pork chops, about 1-inch thick
- 1 1/2 tsp kosher salt, divided
- 1 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter, divided
- 12 oz cremini mushrooms, sliced
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 tbsp Dijon mustard
- 2 tbsp fresh parsley, chopped
Instructions
- Season the chops: Pat the pork chops dry and season generously with 1 tsp salt and the pepper.
- Sear hard: Heat the olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear the chops 3–4 minutes per side until deeply golden, then remove and set aside.
- Sauté the mushrooms: In the same skillet, cook the mushrooms and onion 6–8 minutes until browned and tender.
- Add aromatics: Stir in the garlic and thyme and cook for 30 seconds until fragrant.
- Deglaze: Pour in the chicken broth, scraping up every browned bit — that’s pure flavor.
- Make it creamy: Stir in the cream and Dijon; simmer 3–4 minutes until slightly thickened, then season with the remaining salt.
- Finish together: Return the chops (and any accumulated juices) to the skillet and simmer 5–7 minutes until cooked through.
- Serve: Spoon the mushroom gravy generously over the chops and shower with parsley.
Pro tip: Let the chops rest 5 minutes before serving — and always pull pork at 145°F internal for juicy, blush-pink centers.
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Estimated nutrition per serving: 540 calories, 42g protein per serving.
