Ugh, those Tuesday nights, right? You’re staring into the fridge at 5:30 PM, completely out of ideas, and the thought of complicated recipes makes you want to order takeout. I totally get it. That’s why I keep hammering away at one recipe until it’s absolutely foolproof, and this **Garlic Butter Mushroom Pork Chops** recipe is IT for those chaotic evenings. I swear, I must have made this dish a hundred times learning the dance between searing and simmering, but trust me, the payoff is incredible. You get tender, juicy pork chops swimming in a ridiculously savory sauce. It tastes fancy, but it’s genuinely done faster than most frozen dinners. Seriously, it’s the weeknight MVP.
Why This Garlic Butter Mushroom Pork Chops Recipe Shines
When I say this recipe is a lifesaver, I absolutely mean it. It delivers that restaurant-quality flavor without demanding hours of your time. It’s my go-to for a reason! If you’re looking for that perfect sear technique across the board, like on my steak guide here, you’ll want to pay attention to those first few minutes.
- It’s the ultimate **quick dinner** solution—ready on the table in about 35 minutes flat.
- The sauce is just heaven; honestly, you’ll want to sop up every last bit of that garlic butter.
- We focus on a perfect sear every single time to lock in those juices!
Speedy Preparation for Weeknights
Since the prep time is only about 10 minutes, you can get everything ready while the skillet heats up. Seriously, from start to finish, we’re looking at less than 40 minutes. That’s faster than driving to pick up food!
Rich Flavor from Simple Ingredients in Garlic Butter Mushroom Pork Chops
Don’t let the short ingredient list fool you. When you combine butter, fresh garlic, and those earthy cremini mushrooms, it creates this incredible pan sauce. It just coats the **Garlic Butter Mushroom Pork Chops** perfectly. It’s proof that you don’t need ten fancy spices to get depth of flavor!
Essential Ingredients for Perfect Garlic Butter Mushroom Pork Chops
When you’re working with a fast recipe like this, the ingredients have to be good because they do all the heavy lifting! I learned this the hard way making substitutions that ruined the final taste. You really need to stick to what I’ve listed here for that classic pairing. If you want to level up your butter game before you even start, check out my guide on making homemade garlic herb butter! It’s optional, but wow, what a flavor boost.
Pork Chop Preparation Details
For this recipe, you absolutely want boneless chops, and they should be about 1 inch thick. That thickness is crucial! If they’re too thin, they cook through when searing and end up dry before you even get to simmer them in the sauce. We need four of those, seasoned simply with salt and pepper on both sides—don’t go crazy with spices here; the sauce handles the heavy flavor job.
The Flavor Base: Butter, Garlic, and Mushrooms
You need 8 ounces of cremini mushrooms, and please slice them! Cremini mushrooms—sometimes called baby bellas—have a little more character than plain white ones, which is perfect here. And fresh garlic? Non-negotiable! Minced fresh garlic cooks fast, but trust me, don’t use the jarred stuff if you can help it. We use 4 cloves, but if you’re a garlic fiend like me, maybe sneak in five!
Step-by-Step Instructions for Garlic Butter Mushroom Pork Chops
Okay, this is where the magic happens! Getting the timing right ensures juicy pork chops instead of shoe leather. If you want to check out my favorite pan-searing techniques, I wrote a whole piece on getting super crispy pork chops, but these need a lovely golden crust, not aggressive crispiness. Remember to prep your pork chops—season them well with salt and pepper right before they hit the heat.
Searing the Pork Chops for Flavor
Get that big skillet nice and hot over medium-high heat, not smoking, but definitely sizzling! Add your olive oil—that keeps the butter from burning too fast. Lay those seasoned chops in there; they need room to breathe. Sear them for about 3 to 4 minutes per side. You aren’t cooking them through yet, just giving them that gorgeous brown color. Once they look beautiful and golden, pull them out and set them on a plate to rest while we make the sauce. Don’t wipe out that pan!
Creating the Signature Garlic Butter Mushroom Sauce
Now, drop that butter right into the same hot pan—it’ll melt immediately and start picking up all those nice brown bits left by the pork. Throw in your sliced mushrooms. This takes a minute; you have to wait for them to start sweating and then actually brown up, maybe 5 to 7 minutes total. Once they look happy, toss in your minced garlic. Watch it closely—one minute until it smells amazing, then immediately pour in the chicken broth. Use a wooden spoon to scrape up everything stuck to the bottom; that’s pure flavor right there!
Finishing the Garlic Butter Mushroom Pork Chops Simmer
Once the broth has reduced just a tiny bit—maybe two minutes—gently place the pork chops back into the skillet. Spoon that glorious mushroom sauce right over the top of the **Garlic Butter Mushroom Pork Chops**. Turn the heat down to medium-low, cover the skillet, and let them simmer gently for about 5 to 8 minutes. You absolutely must check the temperature here; you want them done right at 145°F internally. Once they hit that mark, take them off the heat, stir in your fresh parsley, and let that sauce coat everything gorgeously before serving!
Expert Tips for Unforgettable Garlic Butter Mushroom Pork Chops
I’ve made this dish enough times that I have a few tricks up my sleeve to make sure you nail it every time. These aren’t in the main instructions, but they are absolute game-changers for leveling up your **Garlic Butter Mushroom Pork Chops**. If you’re looking for a fantastic side pairing that uses this same garlic butter concept, check out these ideas for a creamy potato bake!
Adjusting for Bone-In Pork Chops
Now, don’t panic if you only have bone-in chops hanging out in the freezer—they totally work! The bone adds a bit of extra richness, which is great. The only thing is you have to be a little more patient. Because they hold heat differently, you’ll want to add an extra minute or two during that final simmer time on the stovetop to make sure that bone-in cut cooks all the way through perfectly.
Boosting Flavor with Thyme in Your Garlic Butter Mushroom Pork Chops
This is a little addition my neighbor first suggested, and now I can’t skip it! If you want your sauce to feel richer and more complex, toss in about 1 teaspoon of dried thyme right when you add the minced garlic. The heat blooms the thyme flavor almost instantly. It blends so beautifully with the butter and the mushrooms, making the whole dish taste like it took way longer than 30 minutes to prepare.
Serving Suggestions for Your Garlic Butter Mushroom Pork Chops
You’ve got these incredible, tender pork chops dripping in that savory, garlicky gravy—you can’t just put them on a plate by themselves, right? The sauce demands something sturdy to soak it all up! My absolute favorite pairing is my recipe for Parmesan roasted potatoes; the crispy edges and salty flavor are just perfection next to the soft mushrooms.
If you want something lighter, keep it simple. Steamed asparagus or green beans tossed lightly with lemon zest are fantastic. A side of creamy polenta also works wonders for capturing every drop of that garlic butter. Honestly, anything that happily soaks up the sauce is a winner in my book!
Storage and Reheating for Leftover Garlic Butter Mushroom Pork Chops
Listen, I rarely have leftovers because my husband and I usually polish these off, but life happens! If you do manage to save any of those delicious **Garlic Butter Mushroom Pork Chops**, store them right away. Put the chops and the sauce together in a truly airtight container—the humidity from the sauce helps keep the meat from getting sad and dry in the fridge.
When you reheat them, the key word is *gentle*. You don’t want to zap them in the microwave until they are tough! I find the best way is to use a small skillet over medium-low heat. Add a tiny splash of water or broth, cover it, and let the steam and low heat warm everything through slowly. That keeps the pork chops tender and the mushroom sauce velvety!
Common Questions About Making Garlic Butter Mushroom Pork Chops
I know when I first tried making pan-seared pork chops, I had a million worries about them turning out tough! Don’t sweat it; we’ve all been there. If you follow these tips, though, your **Garlic Butter Mushroom Pork Chops** will come out perfect every single time. If you’re after other great pork chop ideas, I have a whole heap of inspiration over on my Pork Chop Supreme recipe page!
Can I use thicker pork chops for this recipe?
You totally can use thicker **pork chops**, like ones that are 1.5 inches, but you need to adjust your timing once they go into the sauce. You’ll still sear them for that mandatory 3-4 minutes per side to get color, but when you cover them for the simmer, check them after 8 minutes instead of the standard minimum. They just need a little extra time to hit that safe internal temperature without scorching the mushrooms!
What is the best way to prevent my pork chops from drying out?
This is the secret sauce, literally! Number one: Don’t let them cook past 145°F. Use a quick meat thermometer—it’s your new best friend. Number two, while they are simmering in that liquid, make sure you are spooning that amazing garlic butter mushroom sauce over the top repeatedly. Basting them constantly keeps the surface moist as the insides finish cooking evenly. That sauce is your insurance policy!
Can I substitute the chicken broth?
Absolutely! Chicken broth just gives a nice neutral savory base that lets the garlic and butter flavor pop. If you don’t have any on hand, white wine works spectacularly well for deglazing; it adds a tiny bit of acidity that brightens the whole sauce. Just let the wine cook down for an extra minute before you add your mushrooms back in. You could also use vegetable broth in a pinch!
Nutritional Estimates for Garlic Butter Mushroom Pork Chops
I always get questions about what kind of nutritional heavy-hitters we’re dealing with here, especially since this is such a satisfying pan-fried meal. I ran the numbers on the standard recipe—four chops with all the sauce divided evenly—and here’s what we came up with. Just remember, these are estimates! The exact numbers can swing depending on the leanness of your pork chops and just how much sauce you generously ladle over yours. I always say, flavor comes first, but it’s nice to know what’s in our dinner, right?
For one serving of these **Garlic Butter Mushroom Pork Chops** (that’s one chop happily swimming in sauce), you’re looking at something like this:
- Calories: Roughly 350
- Total Fat: About 20 grams (Remember, good fat from the butter and olive oil!)
- Protein: A whopping 34 grams! Great for keeping you full.
- Carbohydrates: Only about 8 grams, mostly coming from the mushrooms and broth.
It’s pretty balanced for a dinner centerpiece, especially since the carbs are low. This calculation assumes you’re using the standard 6-ounce boneless chops listed in the main recipe. If you use bone-in chops, the nutrition shifts slightly because the weight of the meat changes. These estimates are based on the specific ingredient weights and brands I used when testing this recipe repeatedly. Enjoy!
Share Your Perfect Garlic Butter Mushroom Pork Chops Experience
Okay, now it’s your turn to shine! You’ve seen my whole process for getting the sear just right and building that incredible sauce. I really, truly want to know how these **Garlic Butter Mushroom Pork Chops** turned out for you. Did something surprise you? Did you sneak in the thyme like I suggested, or maybe try a fun new side dish?
Please, please, leave a star rating right down below! It helps other readers know if this recipe hits the mark for a fast weeknight dinner. If you have any lingering questions about deglazing the pan or checking your internal temperature, fire away in the comments section. I try to answer everyone personally because hearing about your kitchen successes—or asking about a small hiccup—is my favorite part of running this site.
If you have pictures, tag me on social media! And if you need to reach out directly for something more private, you can always drop me a line over on my contact page. Happy cooking, everyone!
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Garlic Butter Mushroom Pork Chops
- Total Time: 35 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A simple recipe for pan-seared pork chops cooked with garlic, butter, and mushrooms.
Ingredients
- 4 (6 ounce) boneless pork chops, about 1 inch thick
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 ounces cremini mushrooms, sliced
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1 tablespoon fresh parsley, chopped
Instructions
- Season pork chops with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat.
- Sear pork chops for 3 to 4 minutes per side until golden brown. Remove chops from the skillet and set aside.
- Add butter to the same skillet. Add mushrooms and cook until they release their moisture and brown, about 5 to 7 minutes.
- Add minced garlic to the skillet and cook for 1 minute until fragrant.
- Pour in chicken broth and scrape up any browned bits from the bottom of the skillet. Let the liquid reduce slightly, about 2 minutes.
- Return the pork chops to the skillet. Spoon the mushroom sauce over the chops.
- Reduce heat to medium-low, cover, and simmer for 5 to 8 minutes, or until the internal temperature of the pork reaches 145 degrees Fahrenheit.
- Remove chops from the skillet. Stir in fresh parsley into the sauce. Serve the sauce over the pork chops.
Notes
- You can use bone-in pork chops, but adjust cooking time as needed.
- For extra flavor, add 1 teaspoon of dried thyme with the garlic.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 chop with sauce
- Calories: 350
- Sugar: 2
- Sodium: 450
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 2
- Protein: 34
- Cholesterol: 95
Keywords: pork chops, garlic butter, mushrooms, pan-seared, quick dinner