Tender Centre-Cut Pork Chops in a Creamy Mushroom Sauce
Pork chops and mushroom sauce belong firmly in the comfort-food hall of fame. If you grew up with some version of this dinner (i.e. a can of cream of mushroom soup smothered over everything…) you probably remember the sauce finding its way into everything else on the plate. Mashed potatoes, rice, noodles.
We’re revisiting a few retro favourites at this chillier time of year, starting with this one-pan dinner. Our version brings together browned pork chops, cremini mushrooms, shallots, thyme and cream. A little Dijon adds sharpness, while dried porcini mushrooms give the sauce the deep, savoury flavour that makes you go back for another spoonful. Add these if you’re feeling fancy, or omit if you can’t be bothered.
The technique matters as much as the ingredients. We brown the pork first, build the sauce in the same pan, then return the chops for a gentle simmer. You get all those browned bits working for you, and the pork spends only the time it needs over the heat.
We love this with buttered egg noodles and steamed snap peas or a blanched green vegetable. It’s a familiar dinner with a few chef tricks tucked into it. And yes, you should put the pan on the table so everyone can help themselves to more sauce.
Why You’ll Love These Creamy Mushroom Pork Chops
- One pan builds the flavour. The browned bits from the pork become part of the mushroom sauce.
- Two kinds of mushrooms do different jobs. Cremini mushrooms bring texture, while dried mushrooms and their soaking liquid add depth.
- You learn a sauce you can use again. Shallots, wine, mushrooms and cream work beautifully with chicken, too.
- It feels like a proper sit-down dinner. Add noodles and something green, and you’re ready.
What to Know Before You Start
Choose chops of a similar thickness
Centre-cut boneless pork chops are lean, so they benefit from careful cooking. Choose four chops of roughly the same thickness so they finish at about the same time. Thin chops will cook much faster than thick ones; use the timing as a guide. Ask your friends at the butcher shop for at least 1 inch thick chops.
Keep the mushroom soaking liquid
That little bowl of brown liquid holds plenty of flavour. Lift out the softened mushrooms, then pour the liquid carefully so any grit stays behind. You can also strain it through a coffee filter or a fine sieve lined with kitchen paper.
Use 35% cream
The cream gives the sauce its body without flour. Milk or a lighter cream won’t thicken in quite the same way, so we recommend sticking with 35% cream for this recipe.
- Prep Time: 20 minutes
- Cook Time: 20 Minutes
- Total Time: 40 Minutes
- Yield: 4 servings 1x
Ingredients
- 4 boneless centre-cut pork chops
- Kosher salt, as needed
- Neutral cooking oil, as needed
- 1 large or 2 small shallots, finely diced
- 1 lb (454 g) cremini mushrooms, quartered or sliced
- 4-5 sprigs fresh thyme, leaves stripped and chopped
- 1 heaping tsp Dijon mustard
- 1/2 cup wine, preferably dry white
- 20 g dried porcini or other dried mushrooms
- 1/2 cup boiling water, for soaking the dried mushrooms
- 1/4 cup water, for cooking the fresh mushrooms
- 1 cup 35% cream
- 3-4 sprigs fresh parsley, finely chopped
- Freshly ground black pepper, to serve
- Buttered egg noodles and steamed snap peas, to serve
Instructions
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- Soak the dried mushrooms. Place them in a small heatproof bowl and add the ½ cup boiling water. Allow them to soften while you prepare the remaining ingredients. Lift out the mushrooms and chop any large pieces. Reserve the soaking liquid, leaving any grit behind.
- Heat the pan and season the pork. Heat a large, deep-sided frying pan over medium-high heat. Pat the pork chops dry, season with kosher salt and drizzle with a little oil.
- Brown the chops. Add a small amount of oil to the hot pan, followed by the pork chops. Cook for about 2 minutes per side, until nicely browned. Transfer to a plate while you make the sauce. The chops will finish cooking later.
- Cook the cremini mushrooms. Add them to the same pan, season lightly with salt and cook for 1 minute. Add the ¼ cup water and cook undisturbed for 3–4 minutes. If water remains, let it cook off before continuing.
- Add the aromatics. Stir in the shallots, chopped thyme and Dijon. Cook, stirring, until the shallots soften.
- Reduce the wine. Pour in the wine, scraping up the browned bits from the bottom of the pan. Cook until the wine has almost completely reduced.
- Add the soaked mushrooms. Stir in the rehydrated mushrooms and their reserved soaking liquid. Bring to a boil and cook until the liquid reduces by about half.
- Finish the sauce. Add the cream and bring just to a boil. Boil for 1 minute to thicken slightly, then reduce the heat to medium-low.
- Finish cooking the pork. Return the chops and any juices from the plate to the pan. Spoon the sauce over them and simmer gently until cooked through, approximately 5–6 minutes, depending on thickness. Use a digital thermometer to check that the thickest part reaches 71°C (160°F), following Health Canada’s guidance.
- Garnish and serve. Taste the sauce and adjust the salt as needed. Add the parsley and freshly ground black pepper. Serve with buttered egg noodles and steamed snap peas, spooning plenty of mushroom sauce over each portion.
Notes
Tips from Jody & Kirstie for Tender Pork and a Better Sauce
Give the pork room. If your pan can’t comfortably hold four chops, brown them in batches. Crowding the pan makes browning more difficult.
Don’t wash away the flavour. Use the same pan for the sauce. Those golden-brown bits left from searing the pork are exactly what you want.
Reduce before adding the cream. Cooking down the wine and mushroom liquid concentrates their flavour and helps prevent a thin sauce.
Keep the final simmer gentle. Once the chops return to the pan, avoid a hard boil. Check them early, especially if they’re thin.
Adjust the sauce at the end. If it becomes too thick, stir in a small splash of water. If it needs more reduction after the pork has cooked, transfer the chops to a clean plate while you finish the sauce.
Substitutions and Variations
No cremini mushrooms?
White button mushrooms work well. You can also use a mix of fresh mushrooms for different textures.
No dried porcini?
Use another dried mushroom variety or a dried mushroom blend. If you leave them out entirely, add extra fresh mushrooms and replace the soaking liquid with ½ cup unsalted chicken stock. The sauce will have a milder mushroom flavour.
Prefer to skip the wine?
Use ½ cup unsalted chicken stock instead. Taste the finished sauce; a small squeeze of lemon can add some brightness.
No shallots?
Use a small amount of finely diced onion. Give it enough time to soften before adding the wine.
What to Serve with Mushroom Pork Chops
Buttered egg noodles are our first choice because they catch the sauce so well. Mashed potatoes, rice or boiled baby potatoes also work beautifully.
For vegetables, try steamed snap peas, green beans or broccoli. A simple green salad with a sharp vinaigrette is another good match for the creamy sauce.
Storage and Reheating
Refrigerate leftovers promptly in a covered container, keeping the pork and sauce together.
To reheat, place the pork and sauce in a pan with a splash of water. Cover and warm gently until hot throughout. Avoid prolonged cooking, which can dry out the pork.
You can freeze the leftovers, although the cream sauce may separate slightly when thawed. Stir it gently as it reheats to help bring it back together.
Frequently Asked Questions
Why are my pork chops tough?
Centre-cut chops are lean and can become dry with overcooking. Brown them briefly, finish them gently in the sauce and check the temperature rather than relying only on the clock.
Why add water to the mushrooms?
The small amount of water helps the mushrooms soften and release moisture before the pan dries out. Once the water evaporates, they can begin to brown. Let the water cook off before you add the shallots and mustard.
Can I make the sauce ahead?
Yes. Make the mushroom sauce separately, then refrigerate it promptly. When you’re ready to serve, brown the pork chops, add the prepared sauce to the pan and finish cooking the pork at a gentle simmer. Add a splash of water if the sauce needs loosening.
Does this sauce need flour?
No. Reducing the wine and mushroom liquid, followed by the cream, gives the sauce its body. It should coat the pork and noodles while still flowing easily from a spoon.
About the Chefs
We’re Jody O’Malley and Kirstie Herbstreit, Red Seal chefs and co-owners of The Culinary Studio in Waterloo, Ontario. Jody graduated from Stratford Chefs School in 2002, and Kirstie graduated from SAIT in 2003. We bring more than 20 years of professional cooking experience and 15 years of teaching to every recipe we share.
We teach the science and techniques behind great food through our live online and on-demand cooking classes, and we co-host the Chef Over Your Shoulder podcast with Amy Schlueter.
Our promise: No Cook is Left Behind.
Want to cook alongside us? Explore our live online cooking classes.