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Pork Chops in a Creamy Mushroom Sauce

This is one of my favorite easy weeknight suppers! It comes together quickly, is packed with flavor, and is a family-friendly meal everyone can enjoy. The key to juicy pork chops is using thick-cut chops and quickly searing each side without overcooking. Pork only needs to reach 145°F internal temperature! My favorite hot sauce for this recipe is Texas Pete’s. It isn’t too spicy and adds great flavor. Serve with white rice or wild rice!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4

Ingredients

  • 4 each boneless thick cut pork chops 
  • 3/4 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
  • 1/2 tsp paprika or to taste
  • 3 tbsp unsalted butter divided
  • 2 tsp olive oil
  • 8 oz mushrooms sliced
  • 1/2 cup yellow onion (about half a whole onion)  finely chopped
  • 2 each garlic cloves  minced
  • 1 tbsp flour
  • 1 tsp hot sauce (like Texas Pete's)
  • 1 1/2 cups chicken broth
  • 1/3 cup heavy cream

Instructions

  • Season pork chops with salt, pepper and paprika. Heat 1 Tbsp butter and 2 tsp oil in a large pan over med/high heat. Once hot, sear chops 3-4 minutes per side until golden brown. Remove pork chops and cover to keep warm.
  • In the same pan, add 1 Tbsp butter and sliced mushrooms. Cook 2 minutes over medium heat, or until lightly golden.
  • Add 1 Tbsp butter and onions. Lightly season with salt and pepper. Cook 3-4 minutes, until onions are tender. 
  • Add minced garlic and sauté 30 seconds, stirring frequently. Add flour and stir vigorously for 30 seconds.
  • Add the chicken broth, hot sauce, whipping cream and season with salt and pepper to taste. Simmer 2 minutes, or until cream begins to thicken. Add pork chops back to the skillet and cover with the mushroom sauce. 
  • Reduce heat to low and simmer 5-8 minutes, allowing the pork chops to become tender and the flavors of the mushroom sauce to penetrate into the pork chops.
  • Serve on top of rice!