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Pork Chops in Garlic Mushroom Sauce

Pork chops in garlic mushroom sauce with deeply caramelized mushrooms and a glossy, dark-savory pan gravy. Pan-sear pork chops, then simmer them in a thickened mushroom sauce for tender, flavorful bites.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

pork chops
  • 4 boneless pork chops 1 inch thick
  • salt and pepper to taste
mushrooms and sauce
  • 2 tbsp olive oil
  • 3 tbsp butter
  • 12 oz mixed mushrooms sliced
  • 6 clove garlic minced
  • 0.25 cup dry sherry or white wine
  • 1 cup beef broth
  • 1 tsp Worcestershire sauce
  • 0.5 tsp dried thyme
  • 1 tbsp cornstarch mixed with 1 tbsp water
  • 1 tbsp water for slurry
  • fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Sear the pork chops
  1. Season the boneless pork chops with salt and pepper, then sear in olive oil over medium-high heat for 4–5 minutes per side. Set the pork chops aside once browned.
Make the garlic mushroom sauce
  1. Melt butter in the same pan and cook the mixed mushrooms over medium-high heat for 5–6 minutes until deeply caramelized. Keep stirring so the mushrooms brown evenly.
  2. Add the minced garlic and dried thyme and cook for 30 seconds, stirring constantly. The mixture should smell fragrant without browning too much.
  3. Pour in the dry sherry or white wine and cook for 1 minute, scraping up the browned bits from the pan. The pan should look glossy after deglazing.
  4. Pour in the beef broth and Worcestershire sauce, then bring the mixture to a simmer. Bubbles should actively break across the surface.
  5. Stir in the cornstarch slurry and cook until the sauce thickens to a spoon-coating consistency. The sauce will turn darker and more glossy as it reduces.
Finish and serve
  1. Return the pork chops to the pan, coat them in the garlic mushroom sauce, and simmer for 3 minutes. The pork should be heated through while the sauce clings to the chops.
  2. Garnish with fresh parsley and serve immediately. Add a final spoonful of sauce for a shiny finish.

Notes

For extra caramelization, keep the mushrooms mostly undisturbed for the first 2–3 minutes before stirring. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet with a splash of broth to loosen the sauce. Freezing is not recommended for the best mushroom texture. For a lighter option, use light butter and reduce olive oil slightly without changing the simmer time.