Mushroom Pork Chops

Ingredients

• 4 (7-oz., 1 1/4-in.-thick) boneless center-cut pork loin chops, patted dry
• 2 1/2 tsp. kosher salt, divided
• 1 tsp. black pepper, divided, plus more for garnish
• 1/4 cup all-purpose flour
• 2 Tbsp. olive oil
• 2 Tbsp. unsalted butter
• 1 lb. fresh cremini mushrooms, sliced (about 6 cups)
• 1 Tbsp. fresh thyme leaves, divided, plus more for garnish
• 4 garlic cloves, finely chopped (about 1 1/2 Tbsp.)
• 1/2 cup (4 oz.) dry white wine
• 1 cup heavy whipping cream
• 1 tsp. Dijon mustard

Directions

1. Gather all ingredients.
2. Preheat a large cast-iron skillet over medium-high until very hot, about 5 minutes. While skillet heats, sprinkle pork chops evenly with 1 1/2 teaspoons of the salt and 3/4 teaspoon of the pepper. Place flour in a shallow dish, and lightly coat each pork chop with flour, shaking off excess. Discard flour.
3. Add oil to hot skillet, swirling to coat. Add coated pork chops; cook, undisturbed, until deeply browned, about 4 minutes. Flip pork chops; reduce heat to medium-low, and cook, undisturbed, until a thermometer inserted into thickest portion of pork chops registers 140°F, about 6 more minutes. Transfer pork chops to a plate, and let rest for 5 minutes. (Temperature will continue to rise 145°F.)
4. Increase heat in skillet to medium-high; melt butter in skillet. Add mushrooms, and cook, stirring occasionally, until browned and tender, 8 to 10 minutes. Stir in 2 teaspoons of the thyme, 1/2 teaspoon of the salt, and remaining 1/4 teaspoon pepper. Transfer 1/2 cup mushrooms to a small bowl, and set aside.
5. Add garlic and remaining 1 teaspoon thyme to remaining mushrooms in skillet; cook over medium, stirring constantly, until fragrant, about 1 minute. Add wine; cook, stirring once, until evaporated, 1 to 2 minutes. Whisk in cream, mustard, and remaining 1/2 teaspoon salt until smooth. Bring to a simmer over medium; cook, stirring occasionally, until thickened, 3 to 4 minutes.
6. Return pork chops and any accumulated juices back to skillet, spooning a little sauce over each pork chop. Remove from heat. Top with reserved mushrooms; garnish with additional thyme and pepper.

Recipe Tips For Mushroom Pork Chops

• Leftovers can be stored in the fridge for three to four days and for two to three months in the freezer. Make sure pork chops are properly stored within two hours of cooking.
• In order to properly sear a pork chop, you’ll want to get your skillet piping hot before the meat even touches it. Preheating your skillet is key.
• The flour coating is optional, but it protects the pork chops from the hot skillet and gives you a great, golden crust.
• This recipe would also be great with filet mignon or chicken.
• Serve with rice, orzo, pasta, or mashed potatoes.
• Use marsala or dry sherry instead of white wine, if desired. The sauce will be a bit sweeter and not as white, but still delicious.

Credit:

Editor's Note: This recipe was developed by Julia Levy;

the headnote was written by Kimberly Holland.

Southern Living's editorial guidelines

Published on August 4, 2025