Name: Garlic Butter Mushroom Pork Chops – Best Pork Chop Recipes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 bone-in pork chops, about 1-inch thick; 2 tablespoons olive oil; 3 tablespoons unsalted butter; 4 cloves garlic, minced; 8 ounces mushrooms, sliced; 1/2 teaspoon dried thyme; 1/2 teaspoon paprika; 1/2 cup chicken broth; 1/4 cup heavy cream; Salt and black pepper, to taste; Fresh parsley, chopped (for garnish)

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When I think about comfort food that doesn’t take forever, pork chops are at the top of my list. These garlic butter mushroom pork chops are the kind of dinner you’ll want to keep on repeat. They’re juicy, savory, and ready in under 30 minutes. That’s my kind of weeknight victory. I’ve played around with a lot of pork recipes over the years, but this one feels like home. The mushrooms soak up that garlicky butter like little sponges, and the chops stay tender without any complicated steps. It’s quick pork chop recipes like this that save me when I’d rather not spend the whole night in the kitchen. And between us, it feels way fancier than the effort it takes. If you’ve been searching through recipes for pork chops, you’ll be glad you landed here. These work for weeknights, dinner parties, or even when you’re craving something cozy but don’t want to derail a keto plan. Yes, they’re one of those keto pork chop recipes that don’t feel like a compromise. And let’s be real, fried pork chop recipes have their place, but sometimes you just want juicy meat, buttery sauce, and mushrooms that make the plate sing. That’s what this dish is about.

1) Key Takeaways
2) Easy Garlic Butter Mushroom Pork Chops Recipe
3) Ingredients for Garlic Butter Mushroom Pork Chops
4) How to Make Garlic Butter Mushroom Pork Chops
5) Tips for Making Garlic Butter Mushroom Pork Chops
6) Making Garlic Butter Mushroom Pork Chops Ahead of Time
7) Storing Leftover Garlic Butter Mushroom Pork Chops
8) Try these pork chop recipes next!
9) Garlic Butter Mushroom Pork Chops
10) Nutrition

1) Key Takeaways

This recipe uses pork chops that stay juicy and flavorful.
The garlic butter mushroom sauce makes it taste like a restaurant meal.
You can make it in 30 minutes without special equipment.
Perfect for both weeknight cooking and entertaining guests.

2) Easy Garlic Butter Mushroom Pork Chops Recipe

When I want comfort on a plate, I turn to pork chop recipes like this one. The pork chops stay tender, the mushrooms soak in all the garlic butter goodness, and the sauce ties everything together in a way that feels both hearty and elegant. It’s a dish that doesn’t demand too much from me, yet it delivers flavors that keep me coming back for more.

I like to think of this recipe as a bridge between everyday cooking and something you might order in a bistro. You don’t need fancy ingredients. You don’t even need a lot of time. What you do need is a skillet, a bit of patience for searing, and the willingness to let butter, garlic, and mushrooms work their magic.

The best part is how versatile it feels. One evening I might serve it with mashed potatoes, another with a crisp salad, and sometimes just a crusty loaf of bread to soak up that sauce. Each time it feels new. That’s the charm of recipes for pork chops done right.

3) Ingredients for Garlic Butter Mushroom Pork Chops

Pork Chops: I use bone-in chops about an inch thick. They sear beautifully and keep their juiciness better than thinner cuts. Every bite has that balance of tender meat and browned edges.

Olive Oil: A couple of tablespoons is enough to get a golden sear started. It prevents sticking and helps create the crust that makes pork recipes shine.

Butter: Three tablespoons melt down to coat the mushrooms and garlic. That richness is the heart of the sauce, giving it both flavor and body.

Garlic: Four cloves, minced. Garlic carries a sharpness that softens as it cooks, blending into the butter until it feels mellow and warm.

Mushrooms: Eight ounces, sliced. Mushrooms soak up flavor like sponges. In this dish, they become earthy, savory, and slightly caramelized.

Dried Thyme and Paprika: These spices season the pork and add a background depth. Thyme leans herbal, paprika brings a gentle warmth.

Chicken Broth: A half cup loosens the sauce and collects all the browned bits from the skillet, giving the dish a savory backbone.

Heavy Cream: Just a quarter cup is enough to bring the sauce together. It makes everything taste smooth and balanced.

Salt and Pepper: These basics sharpen the flavors. Adjust them to suit your taste.

Parsley: Fresh and chopped, it finishes the dish with color and a touch of brightness.

4) How to Make Garlic Butter Mushroom Pork Chops

Step 1. Pat the pork chops dry. Season each side with salt, pepper, paprika, and thyme. This little step makes a big difference in how well the flavors cling to the meat.

Step 2. Heat olive oil in a skillet over medium-high. Lay the pork chops in and sear each side for three to four minutes. Don’t move them too soon. Let them brown until a crust forms, then set them aside.

Step 3. Lower the heat to medium. Drop in the butter and let it melt. Add the garlic and cook just until it smells fragrant. Any longer and it might burn, so watch closely.

Step 4. Add the mushrooms. Stir them now and then until they soften and brown around the edges. This takes about five minutes.

Step 5. Pour in the chicken broth. Scrape up the browned bits on the bottom of the skillet. That’s where the flavor hides. Let it simmer for two minutes.

Step 6. Stir in the cream. Return the pork chops to the skillet. Spoon sauce over them as they cook for another five minutes, letting them absorb the flavors.

Step 7. Sprinkle parsley on top just before serving. It adds freshness to the rich sauce and brightens the plate.

5) Tips for Making Garlic Butter Mushroom Pork Chops

One trick I use is letting the pork chops sit out for a short while before cooking. Cold meat straight from the fridge doesn’t sear as well. Giving them a few minutes at room temperature helps them brown more evenly.

I’ve also learned not to rush the mushrooms. If they sit undisturbed for a bit, they get that deep golden color that makes the sauce richer. Stirring too much keeps them pale and soft. Patience pays off here.

If you like thicker sauce, let it simmer a little longer after you add the cream. It reduces naturally and clings better to the pork. And don’t skip tasting at the end. Adjust the salt and pepper until it feels balanced. That’s what turns a simple skillet dinner into one of those quick pork chop recipes you actually look forward to.

6) Making Garlic Butter Mushroom Pork Chops Ahead of Time

I’ve made these pork chops early in the day and reheated them later, and they still taste good. The trick is to keep the sauce separate until you’re ready to serve. That way, the cream doesn’t thicken too much in the fridge.

If you know you’ll serve them later, undercook the pork by a minute or two when searing. Then finish cooking as you warm them up in the sauce. It keeps the meat from drying out.

The sauce itself can be made ahead and stored in a jar. When you’re ready, warm it gently and spoon it over freshly cooked chops. That way you get the convenience of a make-ahead meal with the flavor of one cooked right before dinner.

7) Storing Leftover Garlic Butter Mushroom Pork Chops

Leftovers hold up surprisingly well. I place the chops in a sealed container with a bit of sauce spooned over the top. It helps keep the meat moist in the fridge. They’ll last three days this way.

When reheating, I avoid the microwave if I can. Gentle heat in a skillet with a splash of broth works better. It warms the chops without making them tough. The sauce loosens up and feels fresh again.

If you end up with extra mushrooms and sauce but no pork, don’t toss it. Spoon it over rice, pasta, or even a baked potato. It’s too good to waste, and it proves that fried pork chop recipes aren’t the only way to get satisfaction from leftovers.

8) Try these pork chop recipes next!

9) Garlic Butter Mushroom Pork Chops