Creamy Mushroom Pork Chops with Fresh Thyme & Garlic Cream Sauce
Tender, juicy pork chops smothered in a luxurious mushroom cream sauce—ready in 30 minutes!
Ingredients
For the Pork Chops:
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4 bone-in pork chops (1-inch thick)
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1 tsp salt
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½ tsp black pepper
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1 tsp paprika (smoked or sweet)
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2 tbsp olive oil
For the Mushroom Cream Sauce:
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8 oz (225g) cremini or button mushrooms, sliced
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3 garlic cloves, minced
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1 tbsp fresh thyme leaves (or 1 tsp dried)
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1 cup (240ml) heavy cream
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½ cup (120ml) chicken broth
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1 tbsp Dijon mustard
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¼ cup (25g) grated Parmesan
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2 tbsp butter
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Salt & pepper to taste
Instructions
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Season & Sear Pork Chops:
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Pat chops dry, then rub with salt, pepper, and paprika.
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Heat olive oil in a large skillet over medium-high. Sear chops 3–4 mins per side until golden. Transfer to a plate.
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Make the Sauce:
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In the same skillet, melt butter. Add mushrooms and sauté 5 mins until browned.
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Stir in garlic and thyme, cook 1 min until fragrant.
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Pour in chicken broth, scraping up browned bits. Simmer 2 mins.
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Reduce heat to medium, add cream, Dijon, and Parmesan. Stir until slightly thickened (3–4 mins).
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Finish & Serve:
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Return pork chops to the skillet, spooning sauce over them. Simmer 2–3 mins to heat through.
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Garnish with extra thyme and cracked pepper.
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Serving Suggestions
🍽 Pair with: Mashed potatoes, buttered noodles, or roasted asparagus.
🍷 Wine Pairing: Chardonnay or Pinot Noir.
Pro Tips
✔ Don’t overcrowd the pan when searing to get a perfect crust.
✔ Swap mushrooms for wild varieties (like shiitake) for extra depth.
✔ No heavy cream? Substitute with half-and-half + 1 tbsp flour.
Why You’ll Love It: The sauce is so rich you’ll want to drink it with a spoon. 😋
(Leftovers? The sauce tastes even better the next day!)
