Baked Pork Chops with Creamy Mushroom Sauce is a comforting dish that brings together tender pork chops and a rich, creamy mushroom sauce. The pork chops bake until juicy and flavorful, while the mushroom sauce adds a smooth, earthy touch that makes every bite extra special.
I love making this recipe when I want something satisfying but still easy to prepare. The mushroom sauce is my favorite part—it’s creamy without being too heavy, and the mushrooms give it a nice texture that pairs perfectly with the pork. I usually cook the sauce right in the same pan after baking, so it picks up all those delicious browned bits.
This dish works great for a cozy dinner at home or when friends come over. I like to serve it with mashed potatoes or buttery noodles to soak up all that tasty sauce. It’s the kind of meal that feels like a warm hug on a plate, and it’s always a hit at our family table.
Key Ingredients & Substitutions
Pork Chops: Bone-in chops add more flavor and stay juicy. If you prefer, boneless chops work too—just watch the cooking time to avoid drying out.
Mushrooms: Cremini mushrooms give a nice earthy taste and firm texture. You can swap with button mushrooms or shiitake for different flavors.
Heavy Cream: This creates the creamy sauce base. For a lighter option, try half-and-half or coconut milk, but the sauce will be less rich.
Dijon Mustard: Adds a little tang and depth. If you don’t have Dijon, use yellow mustard or omit it for a milder flavor.
Parmesan Cheese: This adds umami in the sauce. Pecorino Romano or Asiago are good alternatives if you want a different cheese taste.
How Do I Get a Perfectly Seared Pork Chop without Overcooking?
Searing the pork chops creates a nice crust and locks in juices. Here’s how to do it well:
- Pat chops dry so they brown better and don’t steam.
- Heat the pan over medium-high before adding oil—wait until it’s shimmering.
- Cook chops undisturbed for 3-4 minutes per side for a 1-inch chop.
- Don’t overcrowd the pan; work in batches if needed.
- Finish cooking in the oven to get them tender and juicy inside.
Equipment You’ll Need
- Oven-safe skillet – I like using this so I can sear the pork and bake it all in one pan, which makes cleanup easier.
- Meat thermometer – helps to check when the pork reaches 145°F for perfect doneness.
- Sandwich bag or plastic wrap – useful for pounding the pork chops to an even thickness if needed.
- Stirring spoon or spatula – for mixing the sauce smoothly and scraping up browned bits from the skillet.
- Cutting board and knife – to chop garlic, parsley, and prep the mushrooms.
Flavor Variations & Add-Ins
- Use chicken or turkey instead of pork for a different protein that still pairs well with mushroom sauce.
- Stir in a splash of white wine or sherry into the sauce for extra depth and acidity.
- Add sautéed spinach or cooked asparagus to bring some greens to the dish.
- Sprinkle with shredded Gruyère or Swiss cheese on top during the last few minutes of baking for a cheesy finish.
Baked Pork Chops with Creamy Mushroom Sauce
Ingredients You’ll Need:
For the Pork Chops:
- 4 bone-in pork chops (about 1-inch thick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
For the Creamy Mushroom Sauce:
- 2 tablespoons unsalted butter
- 8 ounces cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tablespoon Dijon mustard
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and sear the pork chops, and then about 15 minutes to bake them in the oven with the creamy mushroom sauce. In total, plan for around 25 to 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Sear the Pork Chops:
Start by preheating your oven to 375°F (190°C). Pat the pork chops dry with paper towels, then season all sides well with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. When the oil is hot, add the pork chops and sear each side for about 3-4 minutes until they get a nice golden brown crust. Remove the chops from the pan and set them aside for now.
2. Make the Mushroom Sauce:
Turn the heat to medium and add the butter to the same skillet. Once melted, toss in the sliced mushrooms and cook until they turn golden and start to soften, around 5 minutes. Add the minced garlic and thyme, stirring together for 1 minute until you can smell their aroma. Pour in the chicken broth and scrape the bottom of the pan gently to lift up any flavorful bits stuck there. Let this simmer for 2-3 minutes to reduce slightly.
3. Finish the Sauce and Bake:
Next, stir in the heavy cream, Dijon mustard, and Parmesan cheese. Keep stirring frequently and cook the sauce until it thickens a little, usually 3-5 minutes. Return the pork chops to the skillet, nestling them carefully into the creamy mushroom sauce. Transfer the skillet to your preheated oven, and bake for about 12-15 minutes, or until you check that the pork reaches a safe internal temperature of 145°F (63°C).
4. Rest and Serve:
When cooked, take the skillet out of the oven and let the pork chops rest for a few minutes. This helps keep them juicy. Sprinkle chopped fresh parsley on top before serving. Spoon the delicious creamy mushroom sauce over the chops, and enjoy your meal!
Can I Use Boneless Pork Chops Instead of Bone-In?
Yes! Boneless pork chops work well too. Just reduce the baking time slightly since they cook faster, and watch for an internal temperature of 145°F to avoid drying out.
Can I Make This Recipe Ahead of Time?
You can prep the sauce and sear the pork chops ahead, then refrigerate separately for up to 2 days. When ready, reheat the sauce gently on the stove and finish baking the chops in the oven until heated through.
How Should I Store Leftovers?
Keep any leftover pork chops and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring the sauce occasionally for even warming.
What Are Good Side Dishes to Serve With This?
This dish pairs wonderfully with mashed potatoes, buttered noodles, or steamed rice to soak up the creamy mushroom sauce. Roasted veggies or a green salad also make a nice, fresh contrast.
