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Pork Chops in Garlic Mushroom Sauce

Pork chops in garlic mushroom sauce with deeply caramelized mushrooms and a glossy, dark pan gravy. Pan-seared pork chops simmered in a sherry-broth mushroom sauce until thick and savory.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

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 pork chops for 4–5 minutes per side, until browned; set aside.
Caramelize mushrooms
  1. Melt the butter in the same pan. Add sliced mixed mushrooms and cook for 5–6 minutes, stirring occasionally, until deeply caramelized and dark golden-brown.
Build the garlic mushroom sauce
  1. Add minced garlic and dried thyme and cook for 30 seconds. Deglaze with dry sherry (or white wine) and cook for 1 minute, scraping up browned bits; pour in beef broth and Worcestershire sauce and bring to a simmer.
Thicken and finish
  1. Stir in the cornstarch slurry and cook until the sauce thickens to a glossy consistency. Return pork chops to the pan, coat in sauce, and simmer for 3 minutes, then garnish with fresh parsley.

Notes

For best browning, pat pork chops dry before seasoning and avoid moving them during the first 4–5 minute sear. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a skillet with a splash of broth to loosen the sauce. Freezing is not recommended because the sauce texture can turn grainy. If you need a dairy-free option, replace butter with an equal amount of olive oil (you’ll still get great browning, but the sauce will be slightly less rich).