Pork Chops With Mushroom Sauce

"This originally came from Real Simple Magazine and lends itself well to improvisations. On the night I made it I realized I did not have any mushrooms so I left those out. My husband thought it was wonderful."
photo by Summerwine photo by Summerwine
photo by Summerwine
Ready In:




  • For the chops:

  • Mix salt, paprika and pepper in a small bowl, rub onto chops.
  • Heat oil& butter (or Pam) in a large skillet over medium-high heat.
  • Brown chops 3 minutes per side.
  • Cover, reduce to medium and cook until inside is just pink and juices run clear when pricked, about 10 mins; flip chops halfway thorough.
  • (Since I was using very thick chops I started them off in the pan as directed and finished them in the microwave.) Serve with Mushroom Sauce and lemon wedges.
  • Mushroom Sauce.
  • Melt butter over medium heat.
  • Add onion and garlic, saute until translucent, about 4 minutes.
  • Add mushrooms and cook until they release their liquid and begin to brown, about 10 minutes.
  • (I had actually planned to use canned mushroom slices and wouldn't have cooked it 10 miutes).
  • Add thyme, zest and wine/sherry, and the broth; simmer until liquid is reduced by half, about 5 minutes.
  • Stir in cream, salt and pepper, simmer until lightly coats back of spoon.
  • (Since the fat free half& half doesn't thicken that well, I used less liquid to begin with, and I always turn off the pan before adding the half& half.) Prep time and cook time is combined for both.
  • Most of the chop cook time was pretty passive, but the sauce was more active.

Questions & Replies

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  1. sborman
    The recipe shows Anjou Pear as an ingredient for the sauce, but the instructions don't mention it. How is the pear used in the sauce? Thanks!


  1. lilquiz
    This recipe is familiar to my Chicken in Tarragon Cream Sauce recipe. I never thought of using pork with this sauce. I used white wine and the heavy cream. I also juiced the lemon I used for the zest into the sauce. Served this dish with broccoli and a whole grain wild rice (Lundberg's Wild Rice). Great recipe!
  2. cfletcher
    Outstanding !!! I only made a couple of changes.....used skim milk instead of cream to keep the calories and cholesterol down...so I had to thicken the sauce with a bit of cornstarch at the end. But the taste was wonderful!! Thanks for the keeper !
  3. danaleigh
    I also tried this recipe from Real Simple magazine. My family loves it. I don't like thick pieces of pork, so I use thin sliced chops and they cook in just a few minutes. I usually don't have white wine on hand, so I just leave it out and the sauce still tastes great. In order to cut down on the salt content, I use home-made chicken broth that I make with very little salt. We like to serve it with mashed potatoes and use some of the sauce for the potatoes (there will be plenty.)
  4. TwoBoxers
    This is a keeper! I served it over angel pasta and my family loved every bite. It would also be a great dish to serve to company. One thing I will change is to use 1/2 T. of salt on the pork chops as my toddler eats everything we eat. Thanks for this recipe. The pork chops were deliciously tender too.
  5. Summerwine
    Thumbs up all the way for this one smashmac! Savory and succulent! I halved this recipe but followed it as posted using white wine instead of sherry. DH isn’t a fan of pork but I believe I converted him with this. It didn’t take as much time or trouble as I thought, but I would say that this recipe should be made with good cuts of meat. IMO, this would be a nice meal not just for the family but for having friends around as well. Thanks! I will certainly make this again.


My husband and I finally gave up on New Orleans and moved to NC where I grew up. It's great, but not being in New Orleans is taking some getting used to.
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