Skillet Pork Chops with Mushrooms and Cream Sherry

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 4 bone-in pork chops (about 1 inch thick; 8–10 oz each)
• 1 1/2 tsp kosher salt, plus more to taste
• 3/4 tsp black pepper
• 1 tsp garlic powder
• 2 tbsp all-purpose flour
• 1 tbsp olive oil
• 2 tbsp unsalted butter, divided
• 12 oz mushrooms, sliced
• 1/2 cup yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/3 cup cream sherry
• 3/4 cup low-sodium chicken broth
• 1/3 cup heavy cream
• 1 tsp Dijon mustard
• 1 tsp fresh thyme leaves (or 1/3 tsp dried thyme)
• 1 tbsp chopped fresh parsley (optional)

Do This

• 1. Pat pork chops dry; season with salt, pepper, and garlic powder. Lightly dust with flour.
• 2. Sear in a hot skillet with oil and 1 tbsp butter, 3–4 minutes per side, until browned; cook to 140°F, then remove to a plate.
• 3. Add remaining butter; brown mushrooms 6–8 minutes. Add onion 2 minutes, then garlic 30 seconds.
• 4. Deglaze with cream sherry; simmer 1 minute, scraping up browned bits.
• 5. Add broth, thyme, and Dijon; simmer 3–5 minutes. Stir in cream and simmer 1–2 minutes.
• 6. Return chops and juices; simmer gently until 145°F internal. Rest 3 minutes, spoon sauce over, finish with parsley.

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Why You’ll Love This Recipe

• Classic skillet pork chops with a rich, savory mushroom pan sauce that still tastes familiar and homey.
• Cream sherry adds depth and a subtle sweetness without making the dish taste “boozy.”
• One-pan cooking means big flavor and easy cleanup.
• Works for both weeknights and a cozy weekend dinner, especially with mashed potatoes or buttered noodles.

Grocery List

• Produce: 12 oz mushrooms (cremini or button), 1 small yellow onion, 2 garlic cloves, fresh thyme (optional), fresh parsley (optional)
• Dairy: unsalted butter, heavy cream
• Meat: 4 bone-in pork chops (about 1 inch thick)
• Pantry: cream sherry, low-sodium chicken broth, all-purpose flour, olive oil, Dijon mustard, kosher salt, black pepper, garlic powder

Full Ingredients

Pork Chops

• 4 bone-in center-cut pork chops, about 1 inch thick (8–10 oz each)
• 1 1/2 tsp kosher salt
• 3/4 tsp freshly ground black pepper
• 1 tsp garlic powder
• 2 tbsp all-purpose flour (for a light dusting)
• 1 tbsp olive oil
• 2 tbsp unsalted butter, divided

Mushroom Sherry Cream Sauce

• 12 oz mushrooms (cremini or white button), wiped clean and sliced 1/4 inch thick
• 1/2 cup finely chopped yellow onion (about 1/2 medium onion)
• 2 cloves garlic, minced
• 1/3 cup cream sherry
• 3/4 cup low-sodium chicken broth
• 1/3 cup heavy cream
• 1 tsp Dijon mustard
• 1 tsp fresh thyme leaves (or 1/3 tsp dried thyme)
• 1 tbsp chopped fresh parsley (optional, for serving)

Helpful Equipment

• 12-inch heavy skillet (cast iron or stainless steel is ideal)
• Instant-read thermometer (highly recommended for juicy pork)
• Tongs

Step-by-Step Instructions

Step 1: Prep and season the pork chops

Set the pork chops on a plate and pat them very dry with paper towels (this helps you get a great sear). Season both sides with 1 1/2 tsp kosher salt, 3/4 tsp black pepper, and 1 tsp garlic powder. Sprinkle 2 tbsp flour over both sides and rub it into a thin, even coating.

If you have time, let the chops sit at room temperature for 10–15 minutes while you slice the mushrooms and chop the onion. This promotes more even cooking.

Step 2: Sear the pork chops until deeply browned

Heat a 12-inch skillet over medium-high heat for 2 minutes. Add 1 tbsp olive oil and 1 tbsp butter. When the butter is melted and foamy, add the pork chops in a single layer.

Sear for 3–4 minutes per side without moving them too much, until richly browned. If the chops have a fat cap, hold them with tongs and sear the fat edge for 30–60 seconds.

Check temperature with an instant-read thermometer. You’re aiming for about 140°F (60°C) at this point (they’ll finish cooking in the sauce). Transfer chops to a plate and loosely tent with foil.

Step 3: Brown the mushrooms for maximum flavor

Reduce heat to medium. Add the remaining 1 tbsp butter to the skillet. Add the sliced mushrooms and spread them out.

Cook for 6–8 minutes, stirring only occasionally, until the mushrooms release their liquid and then begin to brown. This browning is what makes the sauce taste deeply savory.

Step 4: Soften the onion and bloom the garlic

Add the chopped onion to the mushrooms and cook for 2 minutes, stirring, until slightly softened.

Add the minced garlic and cook for 30 seconds, just until fragrant (don’t let it brown too much or it can turn bitter).

Step 5: Deglaze with cream sherry and build the pan sauce

Carefully pour in 1/3 cup cream sherry. Bring to a lively simmer and use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Simmer for 1 minute to cook off the harsh alcohol edge.

Add 3/4 cup chicken broth, 1 tsp Dijon mustard, and 1 tsp thyme. Simmer for 3–5 minutes, stirring occasionally, until the sauce reduces slightly and looks glossy.

Step 6: Add the cream and gently thicken

Reduce heat to medium-low. Stir in 1/3 cup heavy cream. Let the sauce simmer gently for 1–2 minutes until it lightly thickens and coats a spoon. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Step 7: Finish cooking the chops in the sauce

Return the pork chops (and any juices on the plate) to the skillet, nestling them into the mushrooms and sauce. Simmer gently for 2–4 minutes, flipping once, until the pork reaches 145°F (63°C) in the thickest part.

Turn off the heat and let the chops rest in the skillet for 3 minutes. Spoon mushrooms and sauce over the top. Sprinkle with 1 tbsp chopped parsley if using, and serve hot.

Pro Tips

• Use a thermometer for perfect pork. Pulling at exactly 145°F keeps chops juicy instead of dry.
• Don’t rush the mushrooms. Let them brown after they release moisture; that browning is what makes the sauce taste like it simmered for hours.
• Keep the simmer gentle once cream is added. A rapid boil can cause the sauce to tighten or separate.
• Flour is doing double duty. The light dusting helps browning and also subtly thickens the sauce when the chops finish cooking in it.
• Pick the right pan. Cast iron or stainless steel builds better browned bits (fond) than nonstick, which means more flavor in the sauce.

Variations

• No sherry? Use 1/4 cup low-sodium chicken broth plus 1 tbsp apple cider vinegar for a similar bright, savory deglaze (flavor will be different but still delicious).
• Extra homestyle onion gravy vibe: Add an additional 1/2 cup sliced onions and cook them with the mushrooms until lightly caramelized.
• Herb swap: Replace thyme with 1 tsp chopped fresh sage or 1/2 tsp dried rosemary for a more “holiday” flavor.

Storage & Make-Ahead

Store leftovers 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 warmed through (aim for about 145–150°F so you don’t overcook it). If the sauce thickens too much in the fridge, loosen it with 1–2 tbsp chicken broth or water while reheating.

Make-ahead tip: You can slice the mushrooms, chop the onion, and mince the garlic up to 24 hours in advance and refrigerate in separate containers.

Nutrition (per serving)

Approximate, based on 4 servings: Calories: 520; Protein: 41 g; Carbohydrates: 9 g; Fat: 34 g; Saturated Fat: 13 g; Fiber: 1 g; Sugars: 3 g; Sodium: 780 mg.