Creamy Mushroom Pork Chops

Elegant yet cozy, this dish brings restaurant-quality comfort straight to your table. Juicy bone-in pork chops are seared until golden, finished in the oven, and served with a rich, velvety mustard cream sauce loaded with mushrooms and herbs. Perfect for a weeknight dinner that feels special.

Ingredients

Serves 2–4

• 2–4 bone-in pork chops (about 1 inch thick)

• Kosher salt and freshly ground black pepper

• 2 tbsp butter, divided

• 1 tbsp olive oil

• 8 oz cremini or button mushrooms, sliced

• 3–4 sprigs fresh thyme (or ½ tsp dried thyme)

• ¼ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)

• ¼ cup finely diced shallot (or yellow onion)

• ½ cup chicken stock

• 1 tbsp Dijon mustard

• 1 tbsp whole-grain mustard

• ½ cup heavy cream

Instructions

1. Preheat the oven to 350°F.

2. Sauté the mushrooms:

   • Heat 1 tbsp butter and olive oil in a large skillet over medium heat.

   • Add the mushrooms and thyme; season lightly with salt and pepper.

   • Cook until golden and tender, about 5–6 minutes.

   • Transfer the mushrooms to a plate and set aside.

3. Sear the pork chops:

   • Pat the pork chops dry and season both sides generously with salt and pepper.

   • In the same pan, add the remaining 1 tbsp butter if needed.

   • Sear the pork chops for 3–4 minutes per side, until browned.

   • Transfer to a sheet pan and place in the oven to finish cooking (about 8–10 minutes, or until the internal temperature reaches 145°F).

4. Build the sauce:

   • Return the skillet to medium heat (don’t wipe it out, the browned bits add flavor).

   • Add the shallot and sauté 1–2 minutes until fragrant.

   • Deglaze the pan with white wine, scraping up any browned bits. Let it reduce by half.

   • Stir in chicken stock and simmer for 2 minutes.

   • Whisk in Dijon mustard and whole-grain mustard, then slowly pour in heavy cream.

   • Simmer gently until the sauce thickens slightly, about 3–5 minutes.

5. Combine & serve:

   • Return the mushrooms (and any juices) to the pan, stirring to coat in the sauce.

   • Taste and adjust seasoning with salt and pepper.

   • Serve the pork chops topped generously with the creamy mustard mushroom sauce.