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Garlic Butter Mushroom Pork Chops Recipe

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Garlic Butter Mushroom Pork Chops Recipe – 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.

garlic mushroom pork chops 4 Garlic Butter Mushroom Pork Chops Recipe

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!

HOW TO COOK PORK CHOPS?

To start, heat up olive oil in a skillet. 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 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 1/4 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.

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 other so it’s always to be safe and check if they are done with meat thermometer.

garlic mushroom pork chops 7 Garlic Butter Mushroom Pork Chops Recipe

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.

garlic mushroom pork chops 3 Garlic Butter Mushroom Pork Chops Recipe

 

garlic mushroom pork chops 5 Garlic Butter Mushroom Pork Chops Recipe

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GARLIC BUTTER MUSHROOM PORK CHOPS RECIPE

4.92 from 24 votes
garlic mushroom pork chops 4 150x150 Garlic Butter Mushroom Pork Chops Recipe
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Garlic Butter Mushroom Pork Chops Recipe
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Tender and juicy chops seared and simmered in garlicky butter and mushrooms. Quick dinner with a ton of flavor!

More delicious ideas and side dishes: www.crunchycreamysweet.com

Course: Main Course
Cuisine: American
Keyword: pork
Servings: 2 servings
Calories: 570 kcal
Author: Anna
Ingredients
  • 2 bone-in pork chops
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter divided
  • 5 medium baby Bella mushrooms sliced
  • 3 garlic cloves minced
  • 1/4 cup water or chicken stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
US Customary - Metric
Instructions
  1. In a cast iron skillet, heat up olive oil over medium heat.
  2. Season pork chops on both sides with salt and pepper.
  3. Sear pork chops on each side for 3 to 4 minutes, until golden brown. Check the internal temperature. It should be at least 145 degrees F.
  4. Remove pork chops onto a plate and set aside.
  5. 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.
  6. Add remaining 2 tablespoons of butter to skillet. Melt, then return pork chops to skillet. Simmer everything together for 2 to 3 minutes.
  7. Serve.
Recipe 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. 

Nutrition Facts
Garlic Butter Mushroom Pork Chops Recipe
Amount Per Serving
Calories 570 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 20g125%
Cholesterol 177mg59%
Sodium 1264mg55%
Potassium 823mg24%
Carbohydrates 4g1%
Protein 36g72%
Vitamin A 825IU17%
Vitamin C 1.4mg2%
Calcium 56mg6%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Reader Interactions

Comments

  1. Shae says

    This was a huge hit for dinner! I was looking for a new way to cook pork chops, and I just happened to have all these ingredients on hand (except the mushrooms, I used cremini), and wow, thanks so much for this delicious recipe!
    My pork chops were very dry and tough, but that is only because of my novice cooking experience and I cooked them way too long (I have a fear of under cooked meat and can’t sear worth beans) . Although taking a bite of chop along with a savory garlicky mushroom made it better, so no complaints from me! Will definitely make again!

    Reply

  2. CP says

    I love this recipe so much!! The pork chops come out so moist and tender on the inside and a little bit crispy on the outside to seal in the juices.

    Reply

  3. Julie says

    I made this tonight with boneless pork loin and it was fabulous! Don’t try this in a non-stick pan because I think the cast iron is key. And it doesn’t hurt to add an extra tablespoon of butter! I’ll definitely make this one again and again.

    Reply

  4. Danielle says

    I’ve been making pork chops for years but this is absolutely the best recipe I’ve ever made!
    I used thick, boneless chops and they were still delicious.
    Thank you!

    Reply

  5. Gabriel Mullen says

    Phenomenal. I make this all the time, and I add extra paprika and a shallot to the mushrooms. Works a charm!

    Reply

  6. Sharon White says

    I have never made pork chops without them ending up dry and tough until I made this super awesome recipe!! This recipe tastes like fine dining in a great restaurant!! Your picture looks so delicious and I love mushrooms so I thought I would give it a try. Your recipe was so easy and it made me look like a chef! Thank you Anna ❣️

    Reply

  8. Cyndi says

    This is an every other week dinner on our menu. I doubled the recipe to accommodate the extra chops. My little who has a very picky palate loves this.

    Reply

  14. Judith says

    Very simple! Added some leftover trader Joe’s shaved brussel sprouts and extra garlic. Served w salad from the garden. Pinned and will definitely make again.

    Reply

  15. Deon says

    I made this tonight and it was amazing. My chops were real think so I had to cook longer but OMG they were great. I also added 1Tablespoons of corn starch that made the gravy nice and thick. So going to make again. And I have never been a huge pork chop fan but these are amazing.

    Reply

  16. MICHELLE says

    Soooooo amazingly delicious! I wasn’t able to simmer the chop back in the pan but made sure that they were done when plating and topped with the mushroom sauce. Thank you!

    Reply

  17. april says

    made this for lunch just now, perfect timing + temp for the chop, it came out so juicy. I had it with brussels sprouts and potatoes, cause it’s what I had. Also, I added some gochugaru, a Korean spice, to give the meat a little kick. Thanks for the post and recipe!

    Reply

  18. Tracy says

    Looks so good. Going to try tonight. One question….is the nutrition facts you provided per pork chop or for 2 pork chops. Sorry if this seems like a silly question.

    Reply

    • Anna@CrunchyCreamySweet says

      Hi Ronda! I did not test this recipe in the Instant Pot so I can’t guarantee the result. You can try this: follow steps 1-5 in the Instant Pot (add 1/2 cup of water or stock). Skip step 6 and cook them on HIGH pressure for 15 minutes. Let the pressure release naturally. I hope this helps! Again, I did not test this recipe in my IP so I can’t guarantee the result.

      Reply

  28. Lance Nord says

    Excellent… the family loved it. I served this with herb roasted baby potatoes (and veggies). The gravy was a perfect compliment to the potatoes. Thank you.

    Reply

  29. Jennyve Borbon says

    Thanks for sharing these recipe my son and husband like it and of me too 😘🤗 God bless you and I’ll serve every time we have special gathering now😘😊

    Reply

  30. Gidget says

    If you are making 8 chops do you multiply everything by 4? I ask because that would be 16 T of butter. Just want to make sure the mushroom part is the right consistency. I am going to make tonight for dinner.

    Reply

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