Pan Seared Pork Chops with Mushroom Sauce


Pan Seared Pork Chops with Mushroom Sauce
  • TOTAL PREP TIME25 minutes

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  • 3-4 New York Pork Chops (previously called Top Loin Chop, boneless) – about 3/4” of an inch to one inch thick
  • Salt, black pepper, garlic powder for seasoning
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 8 ounces mushrooms
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (you can also substitute chicken broth)
  • 1/2 cup heavy cream
  • 3/4 cup chicken broth
  • 1/4 teaspoon dried thyme
  • Salt and pepper to taste


  1. Pat the pork chops dry and season both sides with salt, black pepper and garlic powder.
  2. Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. When the oil is hot and shimmering, add the pork chops to the pan.
  3. Cook the pork chops for 3-5 minutes, then flip the pork chops and cook an additional 3-5 minutes, until the internal temperature reaches 145 degrees. Be sure to not overcook the pork chops and use a thermometer!
  4. Remove the pork chops from the pan and allow them to rest for 3 minutes.
  5. Meanwhile, prepare the pan sauce. Melt 1 tablespoon butter in the pan. Add mushrooms and sauté until lightly browned, about 7-8 minutes.
  6. Add minced garlic and cook for a minute longer.
  7. Deglaze the pan with 1/2 cup dry white wine (you can also substitute chicken broth). Whisk well to pull up any bits of pork and/or mushrooms from the bottom of the pan. Then add in heavy cream and chicken broth. Bring to a boil, then reduce the heat and let it simmer for about 7 minutes, or until the sauce has reduced by about half.
  8. Add in dried thyme and season to taste with a bit of salt and pepper.
  9. To plate: place a pork chop on a plate. Drizzle sauce over each pork chop. Sometimes I serve the pork over rice so that the rice can absorb the delicious pan sauce. It’s wonderful either way.
  10. Garnish with chopped fresh parsley.
  11. Enjoy!