Pork Chops with Mushroom Sauce is an easy weeknight meal with seared chops and a flavorful mushroom sauce with shallot, sherry and butter.
It’s one of those recipes where you sit back and say “Yep, I made that.” The kind of dish you may come across in your local bistro or seasonal local restaurant. You can have restaurant quality food at home with even the simplest ingredients.
Sometimes all you need is a little sauce to jazz up those chops. Creating a simple sauce while your chops are cooking is an easy way to step up your meal. I always have sherry cooking wine on hand and items like heavy cream, shallots and fresh herbs. These ingredients can be used to make so many different sauces. Add in a seasonal vegetable like these mushrooms and there you have it.
Ingredients in Pork Chops with Mushroom Sauce
- Pork Chops – Thick cut, bone-in pork chops are preferred in this dish.
- Mushrooms – Either cremini or white button mushrooms, cut a little thick at 1/4 inch.
- Shallot – A large shallot sliced thinly adds just enough flavor.
- Worcestershire Sauce – A little goes along way and adds that rich depth of flavor.
- Sherry – Cooking wine that’s a little sweet and pairs perfectly with mushrooms.
- Heavy Cream – Also known as whipping cream transforms your sauce.
- Rosemary – A little fresh rosemary chopped and added at the end before serving.
- Pantry Items – Olive oil, butter, salt, pepper and garlic
Try these pork favorites that are packed with flavor. Double-Cut Pork Chops with Spiced Agave Mustard Sauce are anything but boring! Pan seared with a kicked-up sauce, perfect for the weeknight. Roasted Pork Loin with Apples is a great entertaining dish with beautiful color. Balsamic & Hot Honey Grilled Pork Chops give you the opportunity to try out that hot honey you may have and not know what to do with. If you don’t have any hot honey, be sure to grab some at Jacobson Salt Co. – It’s delish!
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Pork Chops with Mushroom Sauce
- 2 thick cut bone-in pork chops
- 1/4 tsp. salt and pepper
- 1 tbsp. olive oil
- 2 tbsp. butter
- 2 tsp. garlic minced
- 1 tbsp. olive oil
- 3 cups mushrooms (cremini, button) sliced 1/4 inch thick
- 1/2 cup shallot sliced thinly
- 1 tbsp. worcestershire sauce
- 1/2 cup sherry cooking wine
- 4 tbsp. butter
- 1 tsp. garlic minced
- 1 tbsp. heavy cream
- 1 pinch salt
- 1/2 tsp. fresh rosemary chopped
- Pre-heat oven to 500 degrees. Season pork chops on both sides with salt and pepper.
- Heat a cast iron pan until smoking hot over high heat. Add olive oil, then pork chops. Sear for 1-2 minutes then flip, add a tbsp. butter and a tsp. minced garlic to top of each pork chop and finish in the oven.
- Cook until internal temperature reaches 145 degrees. Times vary depending on the thickness. These thick cut chops took 6 minutes in the oven. Remove when cooked through and top with mushroom sauce.
- While the pork chops are cooking in the oven, heat a large sauté pan over high heat. Add 1 tbsp. olive oil, then mushrooms and shallot. Sauté for about 2 minutes, stirring to keep things moving around in the pan.
- Add Worcestershire sauce and sherry cooking wine. When liquid has absorbed into the mushrooms, turn heat to low and add butter, garlic and heavy cream. Stir to combine, season with a pinch of salt. Add rosemary just before serving over the pork chops.