Easy One Pot Garlic Butter Pork Chops and Mushrooms Recipe – easy one pot garlic butter pork chops and mushrooms – a complete rich and hearty pork chop dinner in less than 20 minutes in just one pan!
This easy and delicious garlic butter pork chops and mushrooms recipe is a complete crave-able dinner in just one pan – complete with a drool worthy side dish everyone loves!
This pork chop recipe is out of this world fabulous – and works with both thin cut pork chops and thick cut pork chops – so no matter what you have on hand, you’re good with this recipe (just be sure to read the tips below for perfect never-dry pork chops, every time!)
This recipe is based off my crazy viral One Pot Garlic Butter Chicken Thighs and Mushrooms recipe – it is irresistibly delicious and gets rave reviews!
And be sure to check out some of my favorite other recipes you’re sure to love just before the easy printable recipe card below.
Just take me to the One Pot Garlic Butter Pork Chops and Mushrooms Recipe Already!
If you’d rather skip my (very helpful, i think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy garlic butter pork chops and mushrooms recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
How To Cook Pork Chops in a Skillet:
How to Cook Pork Chops That Aren’t Dry is a conundrum many people face – its easy to see how pork chops are known for being dry and tough when they can be easy to mess up.
This handy guide will help you get juicy, moist pork chops with delicious melt in your mouth mushrooms in a garlic butter sauce every time you make this dish!
Always Cook Pork Chops With Fast and Hot Heat.
Whether you’re grilling pork chops, roasting (baking) pork chops, frying pork chops, or searing pork chops – pork chops stay juicy and tender when cooked fast over high heat.
If pan frying like in this recipe, make sure heat his on high and flip pork chops when browned – don’t flip too often to prevent the sides from getting a good crunchy seared crust.
Use high smoke-point oil or clarified butter.
If you prefer pan frying in a little oil, use an oil that has a high smoke point – olive oil has a very low smoke point compared to other oils, so be sure to use something that won’t smoke when cooked on high heat quickly.
I personally prefer a rich, salty, buttery flavor when pan frying pork chops – so I opt for ghee or clarified butter since it has a higher smoke point than butter.
Don’t crowd the pan.
Adding too many pork chops to the pan will lower the temperature of the pan and cause the porks liquid to come running out, boiling the pork instead of searing it.
This makes pork chops tough and dry – not tender and juicy.
How to Cook Thin Pork Chops in a Skillet.
If you have thin cut pork chops, you will cook them entirely in a skillet to not dry them out.
Brown one side for 4-6 minutes, then flip.
Brown other side for 4-6 minutes – when temperature is 145 degrees internal temperature, remove from pan and set aside as you cook mushrooms (then return pork to pan at the end to soak up the garlic butter sauce.)
How to Cook Thick Pork Chops in a Skillet.
If you have thick pork chops (including bone-in chops), you’ll cook them in the skillet to brown, then transfer to the oven to cook through.
Brown each side for 4-6 minutes in butter.
Remove from pan and brown mushrooms – don’t fully cook, just get a quick sear on them, and then add pork chops back to pan and add to oven that has been preheated to 400 degrees and roast for 10-15 minutes, until pork has reached 145 degrees internal temperature.
Tips to Never Dry Pork Chops
Pork chops get a bad rap for quickly drying out – which can happen without a couple easy to follow tips and tricks that will keep your pork perfectly juicy and moist!
Cook pork chops on high heat quickly, as detailed above.
Cook Pork Chops to 145 Degrees Internal Temperature.
The FDA guidelines changed and were updated with modern pig farming practices and the reduction of trichinosis in pork.
FDA Guidelines now state pork chops should be cooked to 145 degrees internal temperature when measured by a thermometer inserted into the fattest part of the pork chop. (Ground pork is still recommended to cook to 160 degrees – but whole pork like chops, tenderloin, loin, etc are now 145.)
Freeze raw pork chops individually.
Pork is an incredibly budget friendly meat to serve a big family – and you can save a ton on pork if you buy in bulk and freeze it.
To keep pork chops juicy and tender when cooking, take pork out of packaging, dry off any excess moisture, and freeze individually.
I like to wrap each chop tightly in a little plastic wrap and then toss them all in a bag in the freezer – this keeps chops from touching each other and clumping together – which will make them stick together and thaw unevenly.
Let frozen pork chops thaw completely in the refrigerator before cooking.
Thaw pork chops naturally (resist any and all urges to microwave thaw pork chops) to retain their juicy and tender meat – thawing too quickly with heat will cause the meat to seize up and become tough.
Brine Pork Chops Before Cooking.
How to Brine Pork Chops:
One of the most crucial ways to keep your pork chops from drying out is to give it a quick brining before you cook pork chops in a skillet. Brining can be long or short with these easy tips below:
Start with a Basic Brine
For a basic brine you can add your own favorite flavors to, start with this basic pork chop brine recipe:
3 cups water
¼ cup salt
¼ cup firmly packed light brown sugar
2 cups ice cubes
Bring brine to a boil and then cool completely.
Add pork chops to brine, cover, and keep refrigerated.
Let Brine For 2-6 hours.
After brining, pat pork chops dry with a paper towel and wrap tightly with plastic wrap until you’re ready to cook – up to 2 days.
Other Delicious Pork Chop Recipes:
If you can’t get enough of this delicious pork chop recipe, please click the links below to visit some of my other favorite delicious pork chop recipes!
One Pan Tuscan Pork Chops
The Best Pork Dinners:
If you love this delicious pork chop recipe, you’re going to really love my other favorite easy pork dinners, too!
These simple and easy pork recipes are melt-in-your-mouth tender and juicy and guaranteed to be super simple – no cooking experience or fancy equipment or hard to find ingredients required!
What to Serve With Pork Chops:
While this easy one pot garlic butter pork chop and mushroom dinner comes with perfect roasted mushrooms right in the same pan, I’m adding my other favorite easy sides to serve with pork chops that are perfect for a family dinner everyone will ask for seconds of:
Easy One Pot Garlic Butter Pork Chops and Mushrooms Recipe
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Easy One Pot Garlic Butter Pork Chops and Mushrooms Recipe - easy one pot garlic butter pork chops and mushrooms - a complete rich and hearty pork chop dinner in less than 20 minutes in just one pan!
- 4 tbsp clarified butter, divided
- PINCH of salt, very small amount - but if using low sodium stock or unsalted butter, ok to use a little more salt
- 6 thin cut pork chops, for thick cut and bone in chops, add cooktime
- 6-10 cloves garlic, sliced in half or finely diced (I like big chunks of garlic but realize most don't)
- 8 oz cremini mushrooms, stems removed and wiped clean
- 1/2 cup white wine, or chicken stock
- 1 pinch red pepper flakes, depending on your desired spicy level
- 1/2 cup diced cilantro, optional
- 2 tbsp lemon juice
- Heat a heavy pan on medium high until very hot.
- Add 1/2 butter, swirl around pan, and let melt.
- Salt and pepper pork chops and add to pan.
- Cook pork chops 5 minutes on each side, until lovely golden brown.
- When pork chops are well browned, remove from pan - do not drain pan grease.
- If cooking thick-cut or bone-in pork chops, remove pork chops from pan and place on a cooling rack sitting over a baking sheet and continue to roast pork chops until they reach 145 degrees internal temperature when a meat thermometer is inserted into the thickest part. (Add pork back in when sauce is thickening below)
- Add garlic to pan, stir well.
- Add mushrooms to pan, stirring occasionally to keep mushrooms and garlic from burning.
- Add second half of butter to pan, let melt.
- Let garlic and mushrooms brown - about 4-6 minutes. Do not let garlic burn, reduce heat if needed.
- Add red pepper flakes (add slowly according to your taste) and cilantro when mushrooms are lovely golden browned.
- Add stock, lemon juice.
- Stir well, being sure to scrape up any browned bits from bottom of pan.
- Bring to a boil, let reduce and thicken slightly for 2 minutes.
- Add pork chops back to pan, let sauce reduce another 3-5 minutes, stirring occasionally, until thick and chicken thighs are 165 internal temp.
- Remove from pan and serve immediately!
Amount Per Serving Calories 482Total Fat 29gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 13gCholesterol 161mgSodium 326mgCarbohydrates 7gFiber 0gSugar 2gProtein 44g