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Are you ready for something super easy and super delicious to make for dinner? Try these Mushroom Pork Chops with Garlic and Butter! They’re extremely quick to make – you can have dinner on a table in just 20 minutes. They’re also full of flavor (with garlic, butter, and a medley of herbs), gluten-free, and Keto friendly.
Brown Sugar Pork Chops with Garlic & Herbs is by far the most popular recipe on the Eating European blog. So today I’m bringing you a different version of pork chops. The difference here is that this version isn’t sweet, but rather they’re earthy and savory. Now, you’ve got a go-to pork chop recipe, that I’m sure you’ll love, to cater to whichever mood you’re feeling (sweet or savory).
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Mushroom Pork Chops Recipe – Great Idea for a Quick Dinner
This Pork Chops with Mushrooms recipe actually comes from my Mom’s arsenal. For those of you who follow this blog, you’re probably aware that my Mom is an amazing home cook. While Polish cuisine is rooted in tradition, my mom would always find a way to put a spin on these classics.
And it’s probably for that very reason why I love this recipe too. Like every Polish house, we would frequently eat traditional Polish dishes like bigos, pickle soup, or pierogi. But unlike my friends’ parents, my mom would always manage to tweak these classics.
I can’t necessarily hold mushroom pork chops in the same echelon of traditional Polish recipes as those aforementioned dishes, but I’m pretty sure that a lot of houses did have a version of mushroom pork chops (because in Poland we eat mushrooms ALL the time).
Anyways, my Mom would default to these pork chops with mushrooms whenever she was short on time. Weeknight meals were always a struggle, like in a lot of households, so quick and easy recipes were something she kept in her back pocket.
I absolutely loved this dish and I can’t believe that its actually taken me so long to share it. But here it is…I’m sharing it now and I hope it will make your weeknight meals a little bit easier too.
How to Cook Pork Chops in a Skillet
For this recipe, you’ll need an oven-proof skillet. I like using my cast iron skillets, as they distribute the heat evenly.
You’ll sear your pork chops on both sides first, until golden brown, and then transfer them into the oven. This is an important step. The sear here is only necessary to color your meat, but the indirect heat of the oven is necessary to finish cooking the pork chops, so they remain soft and moist.
There’s nothing worse than a dry pork chop! Check the steps below for more detail, and find exact measurements in the recipe card below.
Which Pork Chops Are Best for This Recipe: Bone-in or Boneless?
Whenever I make pork chops smothered in sauce, like in this recipe for Pork Chops in White Wine Cream Sauce, I would use a boneless pork chop. The reason this is so is that I really wanted to be able to eat the whole thing, with all the sauce.
However, a bone-in pork chop tends to be a bit juicier and therefore I would often choose them over boneless pork chops. BTW, my Mom always used bone-in pork chops whenever making them this way, with garlic butter mushrooms. That’s how I grew up eating these pork chops, so for me, the choice is obvious.
But, if you’d prefer boneless pork chops then you can absolutely use them too. The one caveat here is that they’ll probably cook a bit quicker than the ones on the bone, so I’d suggest checking the temperature earlier and keeping them in the oven for a little less time.
Tip: remember you want your pork chops to be at 145F.
Why Brine Pork Chops Before Cooking?
I always brine my pork, no matter what I’m making – it just makes a world of difference. Your pork will be juicy and tender and will not dry out. It’s amazing how a little brine can makes pork so much better.
I use a simple solution of water and salt, but if you’re adventurous you can add, vinegar, lemon juice, herbs etc… Thirty minutes is the least amount of time you should brine your pork, but it can be brining in the fridge for a couple of hours.
If you short of time and you forgot to brine your pork, don’t despair you can still make this recipe. The pork chops will still be delicious, but keep in mind that they might be a little less tender.
How to Cook Mushrooms
You can see below in my easy steps to make pork chops with mushrooms when you should cook them. Here I’d like to give you a couple of tips on how to cook the best mushrooms:
- Your skillet should be hot and sizzling with butter;
- Your mushrooms need to be dry (if they are sandy, you’ll need to clean them a bit ahead of time and give them time to dry out). If they’re wet they will become soggy and won’t have any nice sear on them;
- Once you add your mushrooms to the skillet, don’t move them for a couple of minutes, so that they can get a nice brown sear on the bottom;
- DO NOT add salt to the mushrooms until they are cooked. That’s very important. Salt releases water and if you add salt to the mushrooms at the beginning of cooking they’ll be sauteing instead of searing and you won’t get a brown crust to your mushrooms;
- Once the mushrooms are cooked, then you’ll add more butter, garlic, herbs, salt and pepper.
Are the Mushrooms Smothered In Cream or Gravy?
If you wonder if these mushrooms are a little bit like a gravy-style or have cream in it, the answer is no. It’s more like a topping.
You just scoop the garlic butter mushrooms on top of the pork chops and when cutting the chop, be sure incorporate the mushrooms onto your fork with every bite. Trust me, you won’t regret it!
What Ingredients Are Needed to Make This Mushroom Pork Chops Recipe
This is a very easy recipe and requires only a handful of ingredients:
- Water and Salt, for the brine;
- Bone-in Pork Chops;
- Salt, pepper and fresh rosemary, for pork chops;
- Cooking oil, for searing the pork;
- Baby Bella mushrooms;
- Salt, pepper and fresh thyme, for mushrooms.
This is not intended to replace the recipe itself. I just want to show you what you’ll need to gather in order to make this recipe. Scroll down to the recipe card for exact measurements, instructions, and nutritional information.
Easy Steps To Make Pork Chops with Mushrooms
To make this recipe you’ll need to follow this few simple steps:
Step 1: Brine your pork chops. Combine 2 tablespoons of kosher salt with 3 cups of water and brine the pork for at least 30 minutes;
Step 2: Preheat your oven to 400F;
Step 3: Heat up your oven-proof skillet and once hot, add cooking oil to it;
Step 4: Pat dry your pork chops, then season them with salt, pepper, and fresh rosemary and then lay them into your hot skillet;
Step 5: Sear the pork chops for 3 minutes on each side;
Step 6: Remove the pork chops from the skillet and place them on a baking sheet with a rack and transfer to the oven for about 6 minutes;
Step 7: Add mushrooms to the same skillet and cook undisturbed for a couple of minutes;
Step 8: Add butter, garlic, thyme, salt, and pepper, and cook for another 2 minutes;
Step 9: Remove pork chops from the oven and serve with garlic butter mushrooms on top.
This section is meant to visually show you how to make this delicious pork chops recipe. For exact instructions scroll down to a recipe card.
What Else Is Needed to Make This Mushroom Pork Recipe
Here are a couple of items that you may need to make this recipe:
- Glass Bowl to brine the pork chops;
- Set of Knives;
- Cast Iron Skillet;
- Sheet Pans;
- Sheet Pan Rack.
If you’re looking for a good quality meat, I encourage you to check out ButcherBox. You can have organic, hormone-free and antibiotic free meat delivered straight to your door. And the ButcherBox runs some awesome promotions: like bacon for life or two whole chickens. Check what’s free now!
What to Serve These Mushroom Pork Chops With
The possibilities are endless but here are a couple of suggestions to serve with these Mushroom Pork Chops:
- Brown Butter Dill Mashed Potatoes
- Greek Spinach Rice
- Parmesan Spinach Orzo
- Cacio e Pepe Zucchini Noodles
- Parmesan Polenta like I made for this Short Ribs
- Best Green Salad
- Polish Cucumber Salad
Other Pork Recipes To Try
- Brown Sugar Pork Chops with Garlic & Herbs
- Pork Chops in White Wine Cream Sauce
- Brown Sugar Pork Loin with Garlic & Herbs
- BBQ Pork Souvlaki Skewers
Other Recipes with Mushrooms to Try
- Mushroom Pierogi “Uszka” for Borscht
- Mushroom Pesto Toasts with Fontina Cheese
- Mushroom Risotto with Bacon
- Sauerkraut and Mushroom Pierogi
- Butternut Squash and Mushroom Soup
- Open Face Sandwich with Mushroom and Cheese
Mushroom Pork Chops Recipe with Garlic and Butter
- 2 Bone-In Pork Chops about 0.5 lbs each
- 2 cups Baby Bella Mushrooms sliced (about 8 oz)
- 1 tbsp Cooking Oil
- 2 tbsp Butter unsalted
- 2 cloves Garlic minced
- 1 teaspoon Fresh Rosemary chopped
- 1 teaspoon Fresh Thyme chopped
- Salt and Pepper to taste
- 1 teaspoon Chopped Parsley to garnish
- 3 cups Water
- 3 tbsp Kosher salt
- Brine: Warm the water and dissolve the salt in it. Bring to room temperature, add pork chops and brine for at least 30 minutes. You can brine it longer in the refrigerator.
- Cook pork chops: Preheat your oven to 400F. Pat dry pork chops, season with salt, pepper, and fresh rosemary. Heat up the ovenproof skillet; add cooking oil and sear pork chops for 3 minutes on each side. Transfer them to baking sheet with a rack and place in the hot oven for about 6 minutes until the internal temperature reaches 145F.
- Cook mushrooms: to the same skillet add sliced mushrooms without any seasoning and cook undisturbed for about 3-4 minutes; then mix them and cook for another 2 minutes until cooked through and golden brown; then add butter, garlic, thyme, salt and pepper and cook for another minute.
- Assemble the dish: remove pork chops from the oven, let rest for about 5 minutes and serve with mushrooms on top. Sprinkle with chopped parsley for garnish and enjoy!
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What a great recipe! So simple, with beautiful ingredients, and full of flavor…elegant too! I forget how easy pork chops are for any busy weeknight! Thanks for sharing this beauty…pinned!
Thank you Traci!
These look Amazing! My mouth is watering just looking at the fresh herbs and mushrooms.
What a gorgeous photo! Cast iron does such a fantastic job of searing and browning… I’d never use anything else. Loving the herbs in here too, very nice!
Thank you Catherine!
Those mushrooms looks so good.
My husband loves pork chops, but I hardly ever cook them. Thanks for the reminder.