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.
Gabriel Mullen says
Phenomenal. I make this all the time, and I add extra paprika and a shallot to the mushrooms. Works a charm!
Anna says
Thank you, Gabriel! I am so glad the pork chops were a success!
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 ❣️
Anna says
Hi Sharon! That is fantastic! I am so glad the pork chops were a hit! Yay! Thank you so much for trying my recipe!
Ashley J says
So excited to try this tonight! This sounds perfect for my family!
Anna says
I hope you and your family love the pork chops, Ashley! Let me know!
Jerold says
Great for one person. I used half of the ingredients. I used 1/4 teaspoon minced garlic in jar for 1 pork chop. Used rest of mushrooms on mashed potatoes with mushroom gravy.J
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.
Anna says
Hi Cyndi! That's wonderful! I am so glad the pork chops are a hit, especially with your little one! Thank you for trying my recipe!
Karen Smith says
My husband was so impressed with these. Thank you so much for the great receipe. They were amazing!!!
Carol says
Can you use boneless chop?
Anna says
Absolutely! I hope you love it!
Kim says
These chops were scrumptious! Easy too!
Anna says
Yay! That's wonderful! Thank you so much, Kim!
Penny says
This recipe was delicious! I made the dish twice in one week!
Anna says
Thank you so much, Penny!
Victoria says
Fabulous!!! 😋👍
Anna says
Thank you, Victoria!
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.
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.
Anna says
Hi Deon! Yay! That's fantastic! I am so glad the pork chops were such a hit! Thank you for making my recipe.
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!
Anna says
Thank you so much, Michelle! I am so glad the pork chops were a hit!
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!
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.
Anna@CrunchyCreamySweet says
Hi Tracy! Not a silly question at all. The calorie count is per serving, so per pork chop. I hope this helps and I hope you love the dish!
Kristen says
I add onions and spinach, soo delicious!!
Anna@CrunchyCreamySweet says
I love your additions, Kristen! Thank you!
Cindy says
Looks delicious! How thick are the pork chops you used?