Creamy Mushroom Pork Chops with Onions

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Quick Ingredients

• 4 pork chops (bone-in or boneless), about 1 inch thick (about 2 lb / 900 g total)
• 1 1/4 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper, plus more to taste
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 12 oz (340 g) cremini mushrooms, sliced
• 1 medium yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1 1/4 cups (300 ml) low-sodium chicken broth
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1/2 cup (120 ml) heavy cream
• Cooked rice or egg noodles, for serving (about 3 cups cooked)

Do This

• 1) Pat pork chops dry; season with salt and pepper, then lightly dredge in flour.
• 2) Sear in oil over medium-high heat for 3–4 minutes per side; remove to a plate.
• 3) Melt butter; sauté mushrooms 6–8 minutes until browned.
• 4) Add onion; cook 4–5 minutes. Add garlic and thyme; cook 30 seconds.
• 5) Stir in broth, Dijon, and Worcestershire; simmer 2–3 minutes, scraping the pan.
• 6) Return chops; cover and simmer on low 6–10 minutes until 145°F (63°C) internal.
• 7) Stir in cream; simmer 2 minutes to thicken. Serve over rice or egg noodles.

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Why You’ll Love This Recipe

• Comfort-food flavors: golden-seared pork in a silky, mushroom-packed sauce.
• One-pan dinner: the sauce is built right in the skillet for maximum flavor.
• Weeknight friendly: ready in about 45 minutes with simple ingredients.
• Perfect over carbs: the creamy sauce is made for rice or egg noodles.

Grocery List

• Produce: cremini mushrooms (12 oz / 340 g), 1 medium yellow onion, 3 garlic cloves, fresh thyme (optional)
• Dairy: unsalted butter, heavy cream
• Meat: pork chops (about 2 lb / 900 g total)
• Pantry: olive oil, all-purpose flour, low-sodium chicken broth, Dijon mustard, Worcestershire sauce, kosher salt, black pepper, rice or egg noodles

Full Ingredients

For the Pork Chops

• 4 pork chops (bone-in or boneless), about 1 inch thick (about 2 lb / 900 g total)
• 1 1/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp all-purpose flour (for a light dredge)
• 2 tbsp olive oil

For the Mushroom-Onion Cream Sauce

• 2 tbsp unsalted butter
• 12 oz (340 g) cremini mushrooms, cleaned and sliced 1/4 inch thick
• 1 medium yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1 1/4 cups (300 ml) low-sodium chicken broth
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1/2 cup (120 ml) heavy cream
• Salt and pepper, to taste

For Serving (Choose One)

• Egg noodles: 8 oz (225 g) dry egg noodles, cooked and drained (about 3 to 4 cups cooked)
• or Rice: 1 cup (190 g) uncooked long-grain white rice, cooked (about 3 cups cooked)

Step-by-Step Instructions

Step 1: Get set up and season the pork

Bring the pork chops out of the refrigerator for 10 minutes while you prep the mushrooms and onion. Pat the chops very dry with paper towels (this helps them brown instead of steam).

Season both sides with 1 1/4 tsp kosher salt and 1/2 tsp black pepper. Sprinkle 2 tbsp flour over the chops and lightly coat both sides; shake off any excess. The flour helps the pork brown and gives the sauce a little body later.

Step 2: Sear the pork chops until deeply golden

Heat a large skillet (12-inch is ideal) over medium-high heat for 2 minutes. Add 2 tbsp olive oil.

Lay the pork chops in a single layer and sear for 3 to 4 minutes per side, without moving them around, until they’re nicely browned. (They do not need to be cooked through yet.) Transfer the chops to a plate and set aside.

Step 3: Brown the mushrooms for big flavor

Reduce heat to medium. Add 2 tbsp unsalted butter to the same skillet.

Add the sliced mushrooms and spread them out. Cook for 6 to 8 minutes, stirring only occasionally, until the mushrooms release their moisture and then turn golden-brown at the edges. This browning is what makes the sauce taste rich and savory.

Step 4: Soften the onions, then bloom the garlic and thyme

Add the sliced onion to the mushrooms. Cook for 4 to 5 minutes, stirring often, until the onion softens and begins to turn lightly golden.

Add the minced garlic and thyme and cook for 30 seconds, stirring constantly, just until fragrant.

Step 5: Build the sauce and deglaze the pan

Pour in 1 1/4 cups (300 ml) chicken broth. Add 1 tbsp Dijon mustard and 1 tsp Worcestershire sauce.

Stir well and use a wooden spoon to scrape up any browned bits from the bottom of the skillet (that’s concentrated flavor). Bring to a simmer and cook for 2 to 3 minutes.

Step 6: Simmer the pork chops gently until juicy and done

Reduce heat to low. Nestle the pork chops back into the skillet along with any juices from the plate.

Cover and simmer gently for 6 to 10 minutes, depending on thickness, until the pork reaches an internal temperature of 145°F (63°C) in the thickest part.

If your chops are very thick (over 1 inch), they may take closer to 10–12 minutes. Avoid a hard boil; a gentle simmer keeps the pork tender.

Step 7: Finish with cream and serve over rice or noodles

Transfer the pork chops to a clean plate and tent loosely with foil.

Stir 1/2 cup (120 ml) heavy cream into the mushroom-onion mixture. Increase heat to medium-low and simmer for 2 minutes, stirring, until slightly thickened and glossy. Taste and adjust salt and pepper.

Return the pork chops to the skillet just long enough to coat them in sauce (about 30 seconds). Serve hot over cooked egg noodles or rice, spooning plenty of mushroom cream sauce on top.

Pro Tips

• Don’t rush the mushrooms. Let them sit and brown. If you stir constantly, they’ll stay pale and watery instead of turning deeply savory.
• Use a thermometer for perfect pork. Pull at 145°F (63°C). Overcooked pork turns dry fast, especially lean chops.
• Keep it at a gentle simmer. A hard boil can toughen the meat and break the cream sauce.
• Want a thicker sauce? Simmer uncovered 1–3 extra minutes after adding cream, or whisk 1 tsp cornstarch with 1 tbsp cold water and stir it in, simmering 1 minute.
• Make it extra cozy. Finish with 1 tbsp chopped parsley or a tiny squeeze of lemon to brighten the richness (optional but lovely).

Variations

• Garlic-herb sour cream version: Replace the heavy cream with 1/2 cup (120 ml) sour cream. Remove the skillet from heat before stirring it in to prevent curdling, then warm gently.
• White wine mushroom sauce: After the onions soften, add 1/2 cup (120 ml) dry white wine. Simmer 2 minutes, then add the broth and continue.
• Extra mushroomy: Use a mix of cremini and shiitake (12 oz / 340 g total). Shiitakes bring a deeper, woodsy flavor.

Storage & Make-Ahead

Cool leftovers to room temperature (within 2 hours), then store pork and sauce together in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat until the pork is hot throughout (aim for 165°F / 74°C for reheating), adding a splash of broth or water (1–3 tbsp) to loosen the sauce. Cream sauces can separate if overheated, so keep the heat low.

Make-ahead tip: slice the mushrooms and onions up to 24 hours in advance and refrigerate in separate containers. Cook rice or noodles ahead and reheat with a small splash of water.

Nutrition (per serving)

Approximate, based on 4 servings (pork + sauce only, not including rice/noodles): 520 calories, 36 g protein, 39 g fat, 10 g carbohydrates, 2 g fiber, 3 g sugars, 780 mg sodium.