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.
Barbara Llewellyn says
This was a tasty and quick way to prepare a last-minute supper.
Loved the garlic and mushroom combo.
We served it with rice and asparagus. Yum!
Anna says
That sounds perfect! Thank you so much for making my recipe, Barbara!
Sandy says
I made this for dinner tonight with mashed potatoes. It was very good. I only had thin cut boneless pork chops. I adjusted the cooking time and it was really good. Super easy. I'll make it again.
Pam says
Really good! Added a sliced leek, mostly because I needed use before it dried up. Perfect! Like the idea of adding a bit of white wine - will probably try that next. Thanks for a great recipe for tweaking according to individual tastes. I'll definitely be making this again.
M Heinrichs says
This was very good, I added the onions and Dijon mustard as suggested. It was easy and quick, I will make again. Thanks for sharing!
Susan says
Incredible, wonderful restaurant quality recipe!! THANK YOU!!!!
Kellie Hubbard says
Made this last night. Added some shallots and white wine. Restaurant quality. Made it with roasted asparagus and potatoes. It was like Christmas morning in my mouth
Brenda Wing says
Great recipe. Was wondering if the searing be done in oven since thinking on making 6 chops, then making sauce on stove top. Let me know, but again such a tasty way to make pork chops!
Diane says
So glad I found this recipe - it is quick, easy and most of all delicious! The baby bella mushrooms add so much flavor. I will make this again, again and again!!!
Anna says
Awesome! I am so glad the pork chops were a hit! Thank you, Diane!
Dee says
This turned out quite well. I used boneless instead bone in as supermarket was out, and meat was a little tough. Boyfriend loved the sauce, which I used 1/2 chicken bouillion cube and a little dijon mustard.. Served with Knorr's cheddar broccoli rice and black eyed peas.
Chad Zimmerman says
This is uber delicious and I've already sauteed a pork chop twice with equal results. And just tonight, I tried it with chicken breasts and butterflied them and it was delicious too!! What a wonderful and a recipe so simple (yes, this is proof that God wants us to be happy). Superb with a Southern Rhone red, Volnay or Cru Beaujolais!!!
Bree says
Very tasty and pork comes out tender. We doubled recipe to four boneless chops and added spinach at the end. It all comes together in about 30 minutes so this is a keeper. Thank you!
Kellea says
This had more flavor than I thought it would and was so fast and easy just like the recipe and previous reviews say! For my sides I made mashed potatoes and fresh asparagus and was divine!
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!
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.
SG says
Delicious! I had to eat more than one. My husband said it was delicious too. Thank you
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.
Anna says
Thank you so much, Julie!
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!
Anna says
That's wonderful! Thank you so much, Danielle!