These Garlic Butter Mushroom Pork Chops are tender and juicy chops seared and simmered in garlicky butter and mushrooms. Quick dinner with a ton of flavor!
These pork chops are super quick to make and delicious, like my Pork Schnitzel. I like to serve both with my German Potato Salad or Mashed Cauliflower for a low-carb dinner.
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Why You'll Love This Dish
Just one bite of these juicy pork chops with garlicky butter and fragrant sauteed mushrooms will make you feel like you are eating a high-end restaurant meal. In fact, these pork chops are super easy to make and cook really quickly. The garlic mushroom sauce made with butter and just a little bit of water or stock perfectly pairs with pork.
These Garlic Butter Mushroom Pork Chops are perfect even for busy weeknights. They cook quickly and you can make the mushroom topping in just minutes. Serve the chops with roasted potatoes, Brussels sprouts, fried cabbage or broccoli for an easy dinner!
Ingredients:
- pork chops - I used bone-in pork chops.
- mushrooms - Any work, I used baby Bella mushrooms.
- garlic - I recommend using fresh garlic bulbs. Mince or chop them finely.
- chicken stock - Needed to deglaze the pan.
- butter and olive oil - My go-to combo for frying. It allows the chops and mushrooms to brown nicely.
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How to cook pork chops?
- To start, heat up olive oil in a skillet. A cast iron skillet is what I use when cooking pork chops or chicken thighs because it results in a better sear.
- Season pork chops with salt and pepper on both sides.
- Cook each side for 3 to 4 minutes, or until golden brown. Check the temperature to make sure the pork chops are cooked through. Remove chops onto a plate and set aside.
- Add butter to skillet and melt. Add garlic and mushrooms. Season with salt, pepper, and smoked paprika.
- Add ¼ cup of chicken stock or water and stir in with mushrooms.
- Add remaining butter, let melt and add pork chops back to skillet. Simmer for 2 to 3 minutes.
- Serve pork chops with mashed or roasted potatoes or other vegetables.
What pork chops should I use?
For this recipe, I used bone-in pork chops. You can use what you have on hand. I recommend checking the internal temperature of your chops to make sure they are cooked through. Some pork chops are thicker than others so it's always to be safe and check if they are done with a meat thermometer.
What to serve with pork chops?
I tend to always go for potatoes. Pork chops just fit the "meat and potatoes" type of dinner so well. You can go with yellow, red or even sweet potatoes. Also a great option are baked potatoes. More vegetables that go well with these pork chops are Brussels sprouts, broccoli, cauliflower, roasted carrots, green beans, spinach, creamed corn, etc.
More low-carb dinner recipes:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Garlic Butter Mushroom Pork Chops Recipe
Ingredients
- 2 bone-in pork chops
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter divided
- 5 medium baby Bella mushrooms sliced
- 3 garlic cloves minced
- ¼ cup water or chicken stock
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika
Instructions
- In a cast iron skillet, heat up olive oil over medium heat.1 tablespoon olive oil
- Season pork chops on both sides with salt and pepper.2 bone-in pork chops, ½ teaspoon salt, ¼ teaspoon black pepper
- Sear pork chops on each side for 3 to 4 minutes, until golden brown. Check the internal temperature. It should be at least 145℉.
- Remove pork chops onto a plate and set aside.
- Place two tablespoons of butter in the skillet and let melt. Add garlic and mushrooms. Season with salt, pepper and paprika. Saute, stirring often. Add chicken stock to skillet and scrape all of the browned bits from the bottom of the pan.4 tablespoons unsalted butter, 5 medium baby Bella mushrooms, 3 garlic cloves, ¼ cup water or chicken stock, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon smoked paprika
- Add remaining 2 tablespoons of butter to skillet. Melt, then return pork chops to skillet. Simmer everything together for 2 to 3 minutes.
Notes
- The calorie count is for pork chops with sauce only, not potatoes or other sides.
- You can use boneless pork chops in place of bone-in chops.
Jola says
When I feel like something really delicious, but at the same time simple and quick I always reach for this recipe. My favorite salad and I feel satisfied. Thank you and thank you again .
Terry says
Made this tonight at last minute. It was absolutely DELISH 🙂 Hubby was very pleased. So easy and quick. Pretty much only substitution was regular Paprika vs. Smoked. Otherwise - used Natures Seasoning for Salt/Pepper and it was gobbled down - just sayin 🙂 Have printed recipe to put in our rotation. Thanks MUCH !
Lauren Perry says
This was delicious!
Nancy says
Quick and easy preparation. Everything was seasoned well and the chops, to my surprise, were juicy snd tender. Will definitely make again.
Rebeca says
Delicious! Next time I will make it exactly as written (I know, I know...) but if, like I did, you happen to discover half-way through prep that you have no garlic and only have shallots, make the substitution and keep going because it worked out well. To keep the garlic flavor I seasoned the pork chops and mushrooms with garlic salt. Served it with sauteed savoy cabbage for a low-carb dinner.
Vicki 0dom says
Kellie...how much white wine did you add (..and with how many pork chops), please?