This cream of mushroom pork chops recipe features flavorful bone-in pan seared pork chops with cream pan sauce cooked in one skillet for an easy low carb weeknight meal.
One can never have enough fast and easy dinner recipes. My favorites are those that combine vegetables in the preparation – like this recipe for cream of mushroom pork chops. Earthy mushrooms add a nice rich flavor to the gravy and double as a side.
Typically, I love a nice thick boneless pork chop recipe like this Parmesan crusted pork chop, but bone-in pork chops are a great option, too. Thinner bone-in pork chops are full-flavored and cook in minutes, making them perfect for a quick weeknight meal.
It’s my experience that sometimes pan seared pork chops can get a bit dry. It took me a while to learn how to cook juicy pork chops. I believe that letting them come to room temperature for 20-30 minutes is key. Why? They cook more evenly, avoiding the dreaded raw meat at the bone and dried exterior. And, the hot pan doesn’t shock the cold meat causing it to toughen.
Some people think that meat bones conduct heat. That’s false. They actually work as insulators. That’s why the meat near the bone is often under-cooked or raw.
While this cream of mushroom pork chops recipe doesn’t quite qualify as a smothered pork chops, it does have a nice homemade pan sauce. Building the flavors in the pan or and reducing the pan sauce produces a better, although thinner, mushroom gravy than using canned soup. It’s a better option for those on low carb diets, like me.
If you’ve spent any time on Low Carb Maven looking at my low carb dinner recipes then you know I like to use my pan. What can I say? It’s easy and I like a little sauce with my skillet diner.
This Cream of Mushroom Pork Chops Recipe is 5 net carbs per serving.
Cream of Mushroom Pork Chops Recipe
- 4 thin, bone-in pork chops (1/2 inch each)
- 2 1/2 tbsp avocado oil (olive oil or bacon grease), divided
- 1 pound sliced mushrooms
- 1 tbsp onion, minced
- 1 clove garlic, minced
- 1/3 cup dry white wine
- 1/3 cup unsalted chicken broth
- 1/2 cup heavy cream
- 1/8 tsp powdered dried sage
- 1/4 tsp fresh thyme leaves, chopped
- salt and pepper
- Let the pork chops come to room temperature for at least 20 minutes. This ensures they cook evenly and don’t get tough. Then rub both sides of the pork with approximately 2 teaspoons of oil and season with salt and pepper. (My pork chops were 1/2 inch thick.) Mince the onion and garlic and chop the thyme. Pour the wine and chicken broth together in a small bowl.
- Heat a large pan over medium high heat. When hot, add 2 -3 tsp. oil or enough to swirl and coat the bottom of the pan. The oil is hot when the surface shimmers. Add the pork chops to the pan and turn the heat down to medium. Cook for about 3 1/3 minutes per side. (If your pork chops are thicker or cold, add more cooking time.) Remove to a plate and tent with foil.
- Add 1 tbsp of oil to the pan and swirl to coat. When the oil shimmers, add the mushrooms and stir to coat. Cook undisturbed for 2 minutes. Stir the mushrooms and add the onions and garlic to the pan. Cook for 1 minute and stir. Cook for an additional minute then add the wine and chicken broth scraping all of the brown bits off the bottom of the pan. Let simmer and reduce by half.
- Add the heavy cream, powdered sage and fresh thyme, cooking until the sauce thickens (this is a thinner sauce). Season with salt and pepper to taste.
- Either nestle the pork chops into the pan and bring to table or pour the mushrooms and sauce over the pork chops and serve. I served with aged cheddar cauliflower mash and sauteed greens with garlic.