Pork Chops with Creamy Mushroom Sauce

Pork chops were the next item in our “meat rotation” as Larry likes to call it, so dinner was pork chops with a creamy mushroom sauce served over wild rice. YUM.

To me, the sauces are what make the meal. Pork chops on their own are fine, but they are really kind of plain and that makes them kind of boring, at least to me. So I am always trying to “sauce” them up in as many delicious ways as I can. And I did just that with this creamy mushroom sauce too.

This sauce was so easy to make and so good to eat too. You can also use this same sauce for chicken too if you like.

Pork Chops with Creamy Mushroom Sauce

2 lbs thick pork chops

salt 7 pepper to taste

olive oil

1/2 onion, diced fine

2-3 carrots, sliced

1 TBSP garlic

1 cup mushrooms, sliced

1 cup peas

1 tsp thyme

1 tsp Worcestershire sauce

1/2 cup heavy whipping cream

1 cup chicken or vegetable broth

4 TBSP butter, divided

Add coarse salt and cracked black pepper to the pork and let it rest for about 2-3 hours before pan frying it and browning it. Then brown it for about 2 minutes per side in a very hot pan with a combination of olive oil and about 1 TBSP of butter.

Once the pork is completely browned and has a crust to it, remove it from the heat and set it aside. In the same pan. add the carrots, onions, mushrooms and garlic and cook for about 3-5 minutes or until the carrots are tender and the onions are translucent.

Add the Worcestershire sauce and seasonings. Combine well then add the broth, cream and the peas. Bring to a boil then reduce the heat to a simmer. Add the rest of the butter to finish the sauce. Re-add the pork chops back to the sauce and heat thoroughly.

I served this over wild rice, but it would also go nicely with wither white or brown rice or even noodles too. I served it with a creamy chardonnay on the side, with some warmed ciabiatta. Delicious.

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

17 thoughts on “Pork Chops with Creamy Mushroom Sauce”

  3. The sauce would be too ambitious for me — for now. All I’m up to is using cream of mushroom soup with extra mushrooms, onion and lima beans. I’ll add a little Worcestershire sauce next time. I prefer bone-in pork chops — they come tenderer I think…

    Liked by 1 person

    Reply

      1. I bet they are. I’ll try mine tonight. I used to be a total incompetent in the kitchen — my wife wouldn’t let me in when she was cooking, except to grab a quick beer! But now, with the loss of my wife I find that “attempting” to cook takes my mind off for that time and I’m actually getting slightly better — or I should say, less disastrous at it. I haven’t set the smoke alarm off for a couple of weeks now.

        Liked by 1 person

  5. Pingback: Pork Chops with Creamy Mushroom Sauce — A Jeanne in the Kitchen | My Meals are on Wheels

Leave a comment