Creamy Pan Seared Pork Chops is such an easy weeknight dinner! Juicy boneless pork chops are seared over high heat to get that irresistible crust. Sautéed mushrooms and asparagus in a creamy pan sauce bring it all together. Dinner is done in 30 minutes! Originally published March 5, 2020.
Table of Contents
- Pan Seared Pork Chops with Mushrooms and Asparagus
- Ingredients for Mushroom Pork Chops
- How to cook Pork Chops with Mushroom Gravy
- What to make with Pork Chops with Mushroom Sauce
- Storing Pork Chops in Sauce
- FAQ for Pork Chop in Creamy Mushroom Sauce
- More weeknight pan seared recipes you will love!
- Pork Chops with Mushroom and Asparagus Recipe
My newborn’s social security card came in the mail, and I promptly signed it. There is an instruction at the top that says, “Adults: sign this card in ink immediately.” I was congratulating myself for being so obedient (I’m a born rule-follower) but then I kept reading. “Children: Do not sign this card until age 18.” I realized that I am not the adult this card was talking to. I should have left it blank.
A couple days later Eric was going through our filing cabinet and showed me that I also signed the social security cards for two of our other kids. So apparently I’ve been an idiot for several years, it’s not just a recent thing. How did I ever get through college?? I will pay penance by sitting on hold with the social security office for hours on end, I’m sure.
My mom made me feel better by sending me a few online forums where other Idiots of America talk about having done the same thing. It helped. I know my people.
Well even if I can’t follow basic instructions on government forms, at least I can make dinner. That’s something right? No one has starved on my watch (yet). Which is kind of a miracle considering I’ve been nursing a newborn nonstop for 2 months. Basically anything that gets done besides feeding the baby is a miracle.
Things have actually eased up a bit lately. I finally told the baby to stick it, and put him on a schedule. He’s two months old and doesn’t need to nurse on demand anymore, according to me, Queen Mother. So there, baby. Look who’s boss now!! I think we’re all a lot happier now. Next step: cut out the 4am feeding. Wish me luck!
Pan Seared Pork Chops with Mushrooms and Asparagus
Who’s ready for some pork chops? I am obsessed with this recipe! Pork chops have always been a favorite of mine. My mom’s most special meal that she made for us growing up were these Saucy Pork Chops, straight out of Betty Crocker I believe. Pork chops just have such a homey taste, don’t you think?
This recipe for creamy pan seared pork chops is a little more sophisticated, with sautéed asparagus and mushrooms, and a simple pan sauce of balsamic vinegar and cream, with a hint of thyme. It’s delicious and SO easy to put together. It’s good on its own or over some noodles or potatoes.
Ingredients for Mushroom Pork Chops
Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!
- Boneless pork chops
- Flour
- Kosher salt
- Garlic powder
- Black pepper
- Butter
- Olive oil
- Asparagus
- Mushrooms
- Balsamic vinegar
- Chicken broth
- Cream (or half and half)
- Fresh thyme (or dried thyme)
How to cook Pork Chops with Mushroom Gravy
Here’s a quick overview of how to make these pork chops (full instructions below in the recipe card, scroll down!):
- Prepare pork chops by snipping the fat cap and dredging each in the flour mixture.
- Heat oil and butter in the skillet.
- Sear pork chops, then place in a warm oven.
- Cook the asparagus and mushrooms, then place in the warm oven.
- Prepare gravy by reducing balsamic vinegar, then adding chicken broth and thyme. Whisk in remaining flour mixture, then whisk in the cream.
- Add the pork chops and the veggies back into the skillet and let simmer until the gravy is thickened.
- Serve over rice or brown rice, egg noodles, mashed potatoes, or cauliflower rice.
First things first: prepping the pork. For this recipe I like to use boneless pork chops because they cook a little faster, but you could easily use bone in pork chops no problem. Just be sure to use a meat thermometer.
My best tip for pan searing pork chops is one I learned from Cook’s Illustrated: use a knife to make a slit in two spots on the fat cap of the pork chop, like so:
The thick fat cap will cook faster than the meat when you are pan searing. The fat starts to shrink, dragging your still-raw pork chop with it. This makes the pork chop curl in on itself. If your chop is curling, it will not have a chance to sear properly! Slitting the fat cap solves the problem.
Next we make a really simple flour and spice mixture: salt, pepper, garlic powder and flour. Rub each pork chop so that it’s completely coated. There will be some flour mixture leftover, don’t throw it out! We’re using it to thicken the sauce later.
Heat the pan over medium high heat and add some butter and oil. Add the pork chops so that there is plenty of space in between the chops (you will steam them instead of searing, if they are too close together.) How long you sear the pork chops is going to depend on the thickness of your chop. See recipe for more details.
Once the pork is cooked, remove from the pan and keep warm while you saute some asparagus and mushrooms (or literally any vegetable you want!) After that, make a 10 minute pan sauce. It’s all done in the same pan but separately. Add it all back into the pan when the sauce is done and voila! Dinner is done.
These pork chops are really good served over white or brown rice, egg noodles, mashed potatoes, or cauliflower rice for a low carb option. A green salad to go with it, and dinner is done!
How long to cook pork chops on the stove
Don’t overcook your pork chops! You want to make sure that the chops are browned on the outside and cooked just until done on the inside.
You’re going to sear them over medium high heat for about 2 minutes, then turn the heat to medium and continue cooking for 2-3 minutes. When they’re nice and brown on the bottom, flip each one, swirling the pan to spread around the fat as necessary. Cook on the second side over medium heat for another 4-5 minutes, depending on thickness, until a meat thermometer registers 140 degrees F. Depend on your meat thermometer more than the times!
What to make with Pork Chops with Mushroom Sauce
The best part about these pork chops in mushroom sauce is that they come with asparagus and mushrooms, so you could totally serve this as a one-and-done dinner. Of course, all that mushroom sauce goes super well with mashed potatoes, rice (white or brown), egg noodles, or cauliflower rice. I love keeping things simple on weeknights!
Storing Pork Chops in Sauce
These pork chops (and the sauce and veggies) can be kept in the fridge for 3-4 days. I don’t recommend freezing them since the creamy sauce can separate. These are a quick and easy dinner, so enjoy them fresh!
To reheat, simply warm them up in the microwave or on the stovetop.
FAQ for Pork Chop in Creamy Mushroom Sauce
You want tender pork chops, not tough ones. The secret is making sure they’re only cooked until done, not dried out. Check them using a meat thermometer and only cook them to 140.
Some people get worried about food safety with pork chops, and they cook them to a dry, unappealing slab of sadness. Don’t do it! Your pork chops are done when they reach 140 on the meat thermometer. Cook them longer than that, and they’re not going to be moist and juicy. These are getting HOT on the exterior, which is where most bacteria live. The sear is creating an amazing crust and making your pork chops safe to eat at the same time.
I like to dredge these pork chops in flour, salt, pepper, and garlic powder. It’s a simple combination, but the natural flavors of the pork are enhanced by the simple seasonings, and the flour creates a beautiful light crust in the butter and oil.
More weeknight pan seared recipes you will love!
- Pan Seared Pork Chops with Apple Cider Glaze << this is a delicious autumn dinner. Love pork chops!
- Saucy Pork Chops << an old Betty Crocker classic! My mom made this ALL the time growing up!
- Pan Seared Chicken and Broccolini << This is a reader favorite! and one of mine too!
- Pan Seared Salmon with Maple Glaze and Pistachios << one of my favorite ways to eat salmon.
- Pan Seared Chicken in Lemon Basil Cream Sauce << lemon basil is just the best combo.
- Pan Seared Salmon with Cherry Tomatoes and Mozzarella << a delicious and healthy dinner!
- Creamy Tuscan Salmon (30 Minute Dinner) << perfectly pan-seared salmon, drowning in a creamy parmesan sauce with garlic, cherry tomatoes, spinach, and fresh basil.
- Pan Seared Scallops in Creamy Champagne Sauce << tender, buttery, pan seared scallops with a creamy wine sauce…YUM.
- 20-Minute Pan Seared Salmon with Arugula Pesto << a perfect healthy weeknight meal.
- Pan Seared Seabass from Sue Bee Homemaker
- Pan Seared Black Cod with Miso Butter from The Ravenous Couple
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Pork Chops with Mushroom and Asparagus
Ingredients
For the pork
- 4 1 inch boneless pork chops, (about 1 and 1/2 pounds)
- 1/4 cup flour
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 1/2 to 1 tablespoon black pepper
- 1 tablespoon butter, for pork
- 1 tablespoon olive oil, for pork
For the veggies and sauce
- 2 tablespoons butter, for veggies
- 1 tablespoon olive oil, for veggies
- 1 pound asparagus, ends snapped off and sliced into thirds
- 8 ounces mushrooms, sliced
For the pan sauce
- 2 tablespoons balsamic vinegar
- 1 cup chicken broth
- 1 cup cream, or you can use half and half
- 3 sprigs fresh thyme, or 1/2 teaspoon dried thyme
Instructions
- Preheat your oven to the “keep warm” setting, which is about 170 degrees F.
- Heat a dry 12-inch skillet over medium high heat. You want it to get nice and hot, at least 3-5 minutes.
- Meanwhile, prep your pork chops. Pat dry with paper towels. Use a sharp knife to snip the fat cap in 2 spots along the side of the chop. (See photo). Sometimes when you sear pork chops, the thick strip of fat constricts, causing the pork chop to curl up on itself, meaning it won’t sear very well. Making cuts in the fat helps to avoid this curling. (The thinner your pork chops are, the more they will curl.)
- Add the 1/4 cup flour, 1 tablespoon kosher salt, 1 tablespoon garlic powder, and 1/2 to 1 tablespoon black pepper to a shallow bowl or plate, and stir it all together.
- Dredge each pork chop in the flour mixture, coating well and making sure to get the edges. Do NOT discard the flour mixture that is leftover! We’re using it later.
- When your skillet is very hot (medium high heat), add 1 tablespoon each butter and olive oil. When the butter is melted and the oil shimmers, add each pork chop. Do not crowd them together, make sure there is plenty of space in between each chop so that they brown instead of steam.
- Sear over medium high heat for about 2 minutes, then turn the heat to medium and continue cooking for 2-3 minutes. When the chops are nice and brown on the bottom, flip each one, swirling the pan to spread around the fat as necessary. Cook on the second side over medium heat for another 4-5 minutes, depending on thickness, until a meat thermometer registers 140 degrees F. Depend on your meat thermometer more than the times.
- Remove the pork chops to a baking sheet and place in the warm oven. (this will not cook the chops, it’s just to keep them nice and warm. You can just remove to a plate on the counter if you prefer.)
- Cook the veggies. Add 2 tablespoons butter and 1 tablespoon olive oil to the still-hot skillet. (If you haven’t prepped your veggies yet, turn off the heat).
- Add the asparagus and mushrooms to the hot pan and cook over medium-high heat for 3-4 minutes, scraping up the browned bits from the pork, until the asparagus is crisp-tender.
- Remove the veggies to the pan in the oven (or to a plate).
- Return the pan to the burner over medium high heat, and add 2 tablespoons balsamic vinegar. Let it bubble for 30 seconds or so until it starts reducing, scraping up any bits.
- Gradually add 1 cup chicken broth while stirring. Add 3 sprigs of thyme, or 1/2 teaspoon dried thyme.
- Whisk in all the remaining flour mixture that you dredged the pork chops in. Simmer until there are bubbles all across the top, to make sure that any contamination from the flour is cooked out.
- Reduce the heat to medium and gradually whisk in the cream.
- Add the pork chops and the veggies back into the skillet, including any juices. Let the pan sauce simmer gently on medium or medium low heat until the sauce has thickened somewhat, another 2-5 minutes.
Wonderful meal. Served over pasta (gemelli). My hubs said “Best boneless pork chop ever.”make again. again.
This was very good except for being wsy too salty.. Did you mean to say 1 tsp instead of 1 tbsp in the directions? Wiil definitely eat again but use a lot less salt. Thank you for the recipe.
Hi Claire! No, I use 1 tablespoon. was it kosher salt? If you’re using table salt, use half the amount.
Very tasty dish and definitely worth the time spent converting to metric. Cooked for my parents pretty much per the recipe, but used crushed fresh garlic cloves instead of powdered, and added wild garlic leaves to the thyme at the end (what can I say, it’s garlic season!). My mum loved it, and dad gave pretty much his highest praise of “That was okay, you can make it again.” Following the recipe heat-wise, the flour took a bit of time to de-clump, so next time I’d probably turn down to low once the balsamic and stock have reached boiling point. Thanks for the recipe :-)
“That was okay” LOL!!! Sometimes that’s how it goes with the dads in our lives, right? Haha! Glad it passed the test. Love the garlic leaves idea. Thanks for sharing your notes!
Just made this tonight and the hubby loved it!
I’ve tried many ways but I can’t get to the actual recipe I want!! Its so frustrating! This happens alot, to the point I want to give up on pinterest. Id really like the pan seared creamy pork chops and asparagus. Please send it to me. Thanks
Hi Christina! You are on the right page! The recipe is at the bottom of this post.
By far, the best pork chop I’ve ever had. Thank you for the recipe!
That is awesome Tyler! Thanks so much for chiming in and leaving a review.
5 star for sure! Most delicious pork chops we have ever had! Super easy and very yummy! We will have these again. Thanks for sharing.
So happy to hear it was a hit Robin! Thank you for taking the time to review!
These were some of the best pork chops I’ve made for my family, a nice change. When we started to eat it was real quiet cause we were stuffing our faces then my son said WOW this is delicious and we all agreed. Pan seared, great sauce these boneless pork chops were juicy and better than when I normally grill them. I seasoned the chops directly as well as the flour. Will make again thanks for the recepie.
You know it’s good when everyone gets quiet, haha! Sure sign of a good meal! So glad everyone loved it Joe. Thanks for commenting!
I’ve made this twice in the last two weeks-the last time I used fresh green beans because asparagus was like $7.00 a pound! It turned out great! This is an easy and delicious recipe.
This was amazing!!! I was searching for something to make that included pork and asparagus and this did not disappoint! Will definitely make again, with one slight change just for personal taste which is a bit less salt. Thank you for a new go to recipe!
I’m so glad you enjoyed the recipe Diane! Thank you for reviewing!
Hi Karen! This looks sooo delicious but balsamic vinegar is so expensive here in my country, can i possibly use apple cider vinegar instead? Thanks for replying and warm regards from the Philippines!
Hi Ellen! Apple Cider vinegar would be a great substitute! It would go great with the pork. Good idea! Enjoy the pork chops!
WOW this recipe was incredible! I was on the search for a pork chop recipe that wasn’t the same ole same ole. I made this for our family of four, using asparagus and served over a small amount of instant mashed potatoes. Everyone finished their meal and said they will want this again! Delicious.
For those preparing to make this for the first time, my recommendation is to prep everything in the beginning. I started with the asparagus (Washington and cutting), then the flour mixture, then the cup of chicken broth with rosemary.
I’m so glad the recipe was a hit for everyone Carrie! This would be so good on mashed potatoes. Thanks so much for reviewing!
This was amazing, comfort food at it’s finest! I was blown away at the flavor considering how quick it was to put together….this will definitely be making it’s way to the table on a regular basis. Brava Karen – you’re killin’ it! ;) Keep em’ coming, you make my life easier knowing I can always turn to you for a great recipe! THANK YOU.
You are so sweet Tracy!! Thank you for your kind words! So glad you enjoyed the pork chops. Turns out cream sauce really is pretty magical, haha! Thank you so much for commenting!
This was DELICIOUS! My whole family loved; husband, and 3 kids! If the baby could eat it I’m sure he would also love. Thank you.
I’m so happy to hear that Amanda! It’s so great when you find a dish the whole family can get behind! Thanks for reviewing!
To be fair, those are badly worded instructions. Newborns don’t sign, parents would automatically assume the signature needed was from them. You are not an idiot, just a victim of badly worded instructions :) Love your recipes, btw!
You are making me feel so much better AJ!! We need to send an open letter to the Social security office, haha! And thank you, I’m so glad you are enjoying the recipes!