Garlic Butter Pork Chops with Mushrooms

Introduction

Looking for a restaurant-quality dinner that’s actually easy to make at home? These Garlic Butter Pork Chops with Mushrooms are exactly what you need. I’ve perfected this recipe to create juicy, tender pork chops smothered in a rich garlic butter sauce with perfectly sautéed mushrooms. It’s one of those dishes that looks and tastes impressive but comes together in just one pan with minimal prep work. Whether you’re cooking for a weeknight dinner or hosting guests, this recipe delivers maximum flavor with minimum fuss.

Ingredients

• 4 bone-in pork chops (1-inch thick)
• 8 oz mushrooms, sliced (button or cremini work best)
• 6 cloves garlic, minced
• 4 tablespoons butter, divided
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme (or 1 teaspoon dried)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup chicken broth

Instructions

1. Pat the pork chops dry with paper towels and season both sides generously with salt and pepper. This helps create a beautiful crust.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add pork chops to the hot pan and sear for 4-5 minutes on each side until golden brown. Transfer to a plate and tent with foil.
4. In the same pan, add 2 tablespoons of butter and mushrooms. Cook until golden brown, about 5-6 minutes.
5. Add minced garlic and thyme, cooking for another minute until fragrant.
6. Pour in chicken broth, scraping up any brown bits from the bottom of the pan.
7. Add remaining butter and let it melt into the sauce.
8. Return pork chops to the pan, spooning the sauce over them. Cook for 2-3 minutes more until heated through.

Cook Time and Serving Size

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people

Recipe Notes

For the juiciest results, remove your pork chops from the refrigerator 30 minutes before cooking to bring them to room temperature. Don’t overcook the pork chops – they should reach an internal temperature of 145°F (63°C) for medium-rare to medium. Let them rest for 5 minutes before serving to retain their juices.

If mushrooms aren’t your thing, you can easily skip them and just make the garlic butter sauce. The recipe works great with both boneless or bone-in pork chops, though cooking times may vary slightly. For a deeper flavor, try adding a splash of white wine when deglazing the pan.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth to keep the pork chops moist.

Garlic Butter Pork Chops with Mushrooms

Juicy, tender pork chops smothered in a rich garlic butter sauce with perfectly sautéed mushrooms. This recipe delivers maximum flavor with minimum fuss.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4

Ingredients

  

• 4 bone-in pork chops 1-inch thick
• 8 oz mushrooms sliced (button or cremini work best)
• 6 cloves garlic minced
• 4 tablespoons butter divided
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme or 1 teaspoon dried
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup chicken broth

Instructions

 

• Pat the pork chops dry with paper towels and season both sides generously with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat until shimmering.
• Add pork chops to the hot pan and sear for 4-5 minutes on each side until golden brown. Transfer to a plate and tent with foil.
• In the same pan, add 2 tablespoons of butter and mushrooms. Cook until golden brown, about 5-6 minutes.
• Add minced garlic and thyme, cooking for another minute until fragrant.
• Pour in chicken broth, scraping up any brown bits from the bottom of the pan.
• Add remaining butter and let it melt into the sauce.
• Return pork chops to the pan, spooning the sauce over them. Cook for 2-3 minutes more until heated through.