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Pork Chops in Garlic Mushroom Sauce

Pork chops in garlic mushroom sauce with pan-seared chops and deeply caramelized mushrooms. A dark, glossy mushroom sauce thickened with cornstarch coats every bite for an easy skillet pork dinner.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Pork chops
  • 4 boneless pork chops 1 inch thick
  • salt to taste
  • pepper to taste
  • 2 tbsp olive oil
Garlic mushroom sauce
  • 3 tbsp butter
  • 12 oz mixed mushrooms sliced
  • 6 garlic minced cloves
  • 0.25 cup dry sherry or white wine
  • 1 cup beef broth
  • 1 tsp Worcestershire sauce
  • 0.5 tsp dried thyme
  • 1 tbsp cornstarch mixed with water
  • 1 tbsp water for cornstarch slurry
  • fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the pork chops
  1. Season the pork chops with salt and pepper. Heat olive oil in a cast iron skillet over medium-high heat and sear until browned, 4–5 minutes per side, then set aside.
Caramelize the mushrooms
  1. Melt butter in the same pan. Add sliced mixed mushrooms and cook until deeply caramelized, 5–6 minutes.
Build the garlic mushroom base
  1. Add minced garlic and dried thyme and cook for 30 seconds. Pour in dry sherry (or white wine), deglaze the pan scraping up browned bits, and cook for 1 minute.
Simmer and thicken the sauce
  1. Pour in beef broth and Worcestershire sauce, then bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens, stirring until glossy and cohesive.
Finish with pork chops
  1. Return the pork chops to the pan and coat them in the sauce. Simmer for 3 minutes until heated through, then garnish with fresh parsley.

Notes

For the best color, dry the mushrooms lightly before cooking so they caramelize instead of steaming. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet with a splash of broth to keep the sauce glossy. Freezing is not recommended because the mushroom sauce can break after thawing. For a gluten-free option, use a gluten-free Worcestershire sauce.