Easy Cream of Mushroom Pork Chops Recipe
Discover your new favorite comfort food! These Cream of Mushroom Pork Chops are everything you love about cozy, home-cooked meals—tender pork, golden sear, and a luscious, garlic-infused mushroom sauce that’s both dairy-free and gluten-free. In just 30 minutes, you’ll have a one-pan meal that’s perfect for weeknight dinners but elegant enough for guests.
Servings: 5 servings
Ingredients
Pork Chops
- 4-5 boneless pork chops
- 1 tbsp olive or avocado oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp paprika
- Parsley for garnish
- Salt and pepper to taste
Cream of Mushroom Sauce
- 2.5 tablespoons dairy-free butter or regular butter if not dairy-free
- 2 cups mushrooms finely chopped
- 3 cloves garlic minced
- 1 small onion finely chopped
- 3 tablespoons gluten-free all-purpose flour or regular all-purpose flour if not gluten-free
- 1 ¾ cups chicken broth
- 1 cup dairy-free milk such as almond soy, or coconut milk or regular milk if not dairy-free
- Salt and pepper to taste
Instructions
- Season Pork Chops: Season the pork chops with salt, pepper, garlic powder, onion powder, and paprika on both sides.
- Sear Pork Chops: Heat 1 tablespoon of olive or avocado oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes on each side until golden brown. Remove the pork chops from the skillet and set them aside.
- Sauté Vegetables: In the same skillet, melt 2.5 tablespoons of dairy-free butter over medium heat. Add the finely chopped onion and mushrooms. Sauté for 5-7 minutes until the vegetables are softened and the mushrooms release their moisture. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Make the Roux: Sprinkle the gluten-free flour over the sautéed vegetables and stir well to combine. Cook for 1-2 minutes, stirring constantly to eliminate the raw flour taste.
- Add Liquid: Slowly pour in the chicken broth while stirring to prevent lumps. Continue stirring until the mixture begins to thicken. Add the dairy-free milk (or regular milk), and stir to combine. Season with salt and pepper to taste. Let the sauce simmer for 5-7 minutes, allowing it to thicken. Do be patient. In order to thicken, the sauce will need to heat and it will take some time and won’t happen right away.
- Return Pork Chops: Add the seared pork chops back to the skillet, nestling them into the mushroom sauce. Reduce the heat to low, cover, and simmer for 10-15 minutes, or until the pork chops are fully cooked (internal temperature should reach 145°F/63°C).
- Serve: Once the pork chops are cooked through and tender, serve them hot with the creamy mushroom sauce on top. You can garnish with fresh herbs such as parsley.
Notes
- Use a Meat Thermometer: For juicy, tender pork, make sure they reach 145°F internally.
- Brine for Extra Juiciness: Brining adds moisture and tenderness to the pork chops. If you have a little extra time, brine the chops in a simple saltwater solution for 30 minutes before cooking.
- Cook Low and Slow for Tender Chops: After searing, a low simmer allows the flavors to meld without overcooking the pork.
- Choose the Right Skillet: Cast iron skillets hold heat well and create a beautiful sear on the pork chops.
- Swap the Sauce: If you’re not feeling cream of mushroom, try cream of chicken or cream of celery.
Nutrition
Calories: 290kcal | Carbohydrates: 8g | Protein: 26g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 471mg | Potassium: 592mg | Fiber: 2g | Sugar: 2g | Vitamin A: 204IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 1mg