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Creamy Pork Chops With Mushroom Sauce

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If you need a quick and easy dinner recipe you’ll love this creamy pork chops recipe ready in just 30 minutes!

Easy creamy pork chops with mushroom sauce is ready in just 30 minutes.

Pork is one of my favorite meats to cook. It’s easy to cook and the cheapest meat that I can buy in our area.

Actually, pork is often the most affordable meat in most areas. So you’ll love this easy bone-in pork chop recipe because it’s so quick to make but it’s also a budget-friendly recipe.

These rustic pork chops are loaded with flavor and are sure to become a new go-to family favorite!

Creamy Pork Chops Cooking Tips

To have your chops turn out the best remember to take the meat and dairy ingredients out of the fridge and let them sit at room temperature for a little while before cooking. About 20 minutes or so works well.

Cold meat right out of the fridge takes longer to cook and can cause your results to be not as consistent as you would like.

Likewise, adding cold dairy products to very hot sauces can cause them to curdle.

30 minute pork chops with creamy mushroom sauce.

What Kind Of Mushroom Should I Use?

You can use any type of mushrooms you have on hand! I love using white mushrooms but you can also use portobello or cremini mushrooms.

Actually, if you are in a hurry, home canned mushrooms will work to and they taste way better than any store bought canned mushrooms.

How To Substitute For Boneless Pork Chops

Yes, this easy recipe will work great with boneless pork chops too! All you need to do is reduce the cooking time by 2-3 minutes on each side.

Remember cooking time will depend on how thick your pork chops are.

Make sure the internal temperature of your pork chops is 145F in the thickest part.

How To Make Sure The Pork Chops Are Tender

It’s so easy to end up with dry pork chops and that’s really what you don’t want for dinner right?

But making sure your pork chops are tender is actually easy! All you need to do is after browning the chops is to place them back in the pan and finish cooking them on low heat.

The gentle heat along with the pork chops being raised off the hot surface of the pan when sitting on top of the mushrooms helps to keep them nice and tender.

What To Serve Pork Chops With?

Pork chops are so easy to make for dinner that you might find your making them for your family pretty often.

To change things up try using different side dishes each time. A simple salad with lots of lettuces and herbs is a great choice to if it’s very busy night.

These are some of my favorites to serve with pork chops.

Yield: 4 servings

Creamy Pork Chops With Mushroom Sauce

Creamy Pork Chops With Mushroom Sauce

If you need a quick and easy dinner recipe you’ll love this creamy pork chop recipe ready in just 30 minutes! These rustic pork chops are loaded with flavor and are sure to become a new go-to family favorite!

Prep Time 5 minutes
Cook Time 2 minutes 5 seconds
Total Time 7 minutes 5 seconds


  • 3 Tbs. extra virgin olive oil
  • 4 bone-in pork chops, about 1/2” thick
  • Salt and pepper to taste
  • 8 oz. white mushrooms, washed and sliced
  • 2 Tbs. onions, finely minced
  • 2 cloves of garlic, minced
  • 3/4 cup chicken broth
  • 1/4 cup half and half, at room temperature
  • 1/4 cup Greek yogurt, unflavoured and at room temperature
  • 3 Tbs. fresh parsley leaves, finely chopped - divided
  • Optional 1 tsp. Arrowroot powder, to thicken the sauce.


  1. Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat.
  2. Pat the pork chops dry with a paper towel then season each side with salt and pepper to taste and place them into the hot skillet. Brown the pork chops on each side for about 3 to 4 minutes.
  3. Remove the pork chops from the pan and set aside. Reduce the heat to medium and add the sliced mushrooms to the pan. Continue cooking until the mushrooms release their juices, about 6 to 7 minutes, stirring occasionally.
  4. Add the minced onions and garlic to the pan and cook for another 1 to 2 minutes stirring a few times.
  5. To deglaze the pan pour the chicken broth into the skillet and stir, scraping up the browned bits on the bottom. Add the pork chops back into the skillet and reduce the heat to low. Cover and cook for 8 to 10 minutes or until the chops are cooked through.
  6. When cooked transfer the chops to a serving plate and cover to keep them warm. While the chops are resting, stir in the half and half, Greek yogurt, and 2 Tbs. of fresh parsley into the pan and stir until blended with the chicken stock.
  7. Continue cooking the sauce until it’s heated through, about 1 to 2 minutes. Season with salt and pepper to taste, then remove from the heat.
  8. To serve, spoon the mushroom sauce over the pork chops and garnish with the extra parsley. 


Tips: If you prefer a thicker mushroom sauce, then combine 1 tsp. Of arrowroot powder with a little water and stir the slurry into the pan before adding the pork chops back to the pan to finish cooking. If you don't have arrowroot powder then you can use 1 Tbs. of flour instead.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 489Total Fat: 30gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 139mgSodium: 498mgCarbohydrates: 9gFiber: 2gSugar: 5gProtein: 44g

Nutrition information isn't always accurate, this information is for informational purposes only please consult a nutritionist for more information and guidance.

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Holly Hooper

Tuesday 2nd of November 2021

I’ve been using ground turkey for years. I personally don’t like the taste of ground beef. Turkey will take the flavor of any seasoning you add and it is much lighter than beef. These meatballs look fantastic. Whenever I’m making spaghetti my guys always want meatballs. Pinning! Holly Hooper


Thursday 28th of October 2021

I made this tonight almost exactly as the new directions say. I had baked chicken left over from Sunday dinner so I used cooked chicken instead of raw. I just added the chicken and the rice a little later. It was not too thick at all. In fact just perfect. I love soup. Will be a family favorite.


Thursday 28th of October 2021

We tried this recipe and were disappointed with it. I'm sure we followed it step by step, and maybe it was supposed to happen this way - but the rice just turned to mush. the flavor was ok, but the mushy rice & the fact that there wasn't much nutritional value to it aside from some protein from the chicken, we won't be making it agin. Jayme Silvestri

Ashley Jones

Monday 13th of September 2021

Love this soup. I use half the flour and it turned out perfectly for our preference. Thanks for the recipe. Everyone at my party loved it and ive made it twice since then. Frozen chicken is perfect for this recipe at four hours on high. CrazyAsk

Kelly Hubbard

Tuesday 31st of August 2021

This sounds wonderful and I’m making it tomorrow night! The question I have is: I don’t have Sherry (or any alcohol) is there something else I can use? I don’t want to buy a bottle use a little then have it go bad. I love your recipes and have tried quite a few of them! Kelly Hubbard

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