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This easy one-pot recipe brings together juicy garlic butter pork chops and savory mushrooms, creating a comforting and flavorful dish perfect for a fuss-free weeknight dinner.
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
Garlic Butter Pork Chops and Mushrooms
Garlic butter pork chops and mushrooms is a rich and flavorful dish that combines succulent pork chops with earthy mushrooms, all glazed in a decadent garlic-infused butter sauce. The pork chops are seared to perfection, locking in their natural juices, and then finished in the oven to ensure they’re tender and cooked just right. The mushrooms act as sponges, soaking up the aromatic garlic butter, enhancing the dish with their meaty texture and deep, umami flavors. This hearty meal is a true celebration of simple ingredients coming together to create a symphony of tastes and textures, perfect for a cozy dinner at home.
This pork chop recipe is out of this world fabulous – and works with both thin cut pork chops and thick cut pork chops.
How to Make Garlic Pork Chops with Mushrooms
First assemble the following ingredients:
- Clarified butter (4 tbsp) – Clarified butter provides a rich, nutty base for cooking, offering a higher smoke point perfect for searing the pork chops to golden perfection.
- Sea salt (1/8 tsp) – Sea salt enhances the natural flavors of the dish, drawing out the succulence of the pork and the earthiness of the mushrooms.
- Pork chops (6) – Pork chops, when cooked properly, offer a tender and juicy centerpiece to this savory dish, absorbing the aromatic garlic and buttery backdrop.
- Cloves garlic (6-10) – Garlic adds a pungent depth to the sauce, infusing the pork and mushrooms with its unmistakable warmth and flavor.
- Cremini mushrooms (8 oz) – Cremini mushrooms bring a meaty texture and a deep, woodsy taste that complements the savory notes of the pork chops beautifully.
- White wine (1/2 cup) – White wine deglazes the pan, incorporating the browned bits into a flavorful sauce while adding a subtle acidity that balances the richness of the butter. If you don’t want to use alcohol, then substitute with chicken stock.
- Red pepper flakes (1 pinch) – Red pepper flakes introduce a gentle heat that cuts through the dish’s richness, adding a layer of spice that tingles the palate.
- Cilantro (1/2 cup) – Cilantro lends a fresh, herbal contrast to the dish, brightening the hearty flavors with its vibrant, citrusy notes.
- Lemon juice (2 tbsp) – Lemon juice finishes the dish with a burst of freshness, its acidity lifting the flavors and cutting through the buttery sauce for a clean finish.
Use this Method
Cook Pork. 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.
Bake Pork. 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 Vegetables. 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 seasonings. 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.
Simmer and Finish. 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!
Tips and Tricks to Making Pork Chops with Garlic Butter and Mushrooms
Pat Dry the Pork Chops: Before seasoning, pat the pork chops dry with paper towels. This helps achieve a better sear by removing excess moisture from the surface.
Room Temperature Pork: Let the pork chops rest at room temperature for about 20-30 minutes before cooking. This ensures they cook more evenly, preventing the outside from overcooking while the inside comes to temperature.
Generous Seasoning: Season the pork chops liberally on both sides with salt and pepper. This not only enhances flavor but also helps in forming a delicious crust.
Preheat Your Pan: Heat your pan until it’s hot before adding the oil. This helps in searing the pork chops effectively, locking in the juices.
Quality Butter: Use good-quality, unsalted butter for the garlic butter sauce. It allows you to control the saltiness of the dish and offers a rich, creamy flavor.
Golden Garlic: Sauté the garlic just until it’s fragrant and golden. Be careful not to burn it, as burnt garlic can impart a bitter taste to the butter sauce.
Sauté Mushrooms Well: Allow the mushrooms to sauté in the pan until they’re golden brown and all the moisture has evaporated. This concentrates their flavor and improves the texture.
Deglaze the Pan: After removing the pork chops, deglaze the pan with a splash of white wine, broth, or water. This step lifts the flavorful brown bits from the pan, enriching the garlic butter sauce.
Rest the Pork Chops: Let the pork chops rest for a few minutes after baking before serving. This allows the juices to redistribute throughout the meat, ensuring it’s juicy and flavorful when cut.
Fresh Herbs: Finish the dish with fresh herbs like parsley or thyme for a burst of color and freshness that complements the rich flavors.
Adjust Cooking Time: Depending on the thickness of your pork chops, adjust the cooking time to avoid overcooking. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C) for optimal tenderness.
Serve Immediately: Garlic butter pork chops and mushrooms are best served hot, straight from the pan, to enjoy the full flavor and tenderness of the meat.
FAQS
Bone-in or boneless pork chops that are at least 1 inch thick are ideal for this recipe, as they remain juicy and flavorful after cooking.
Avoid overcooking by using a meat thermometer to check for doneness. Pork chops are done when they reach an internal temperature of 145°F (63°C). Letting them rest for a few minutes after cooking also helps retain moisture.
Yes, the dish can be made without mushrooms if you prefer. The garlic butter sauce will still add plenty of flavors to the pork chops.
If fresh garlic is not available, you can substitute with 1/8 teaspoon of garlic powder for each clove of garlic called for in the recipe, although fresh garlic is recommended for the best flavor.
To thicken the sauce, you can remove the pork chops and mushrooms from the pan and simmer the sauce on its own to reduce, or you can stir in a small amount of flour or cornstarch slurry and cook until it thickens.
While best served fresh, you can cook the pork chops and mushrooms ahead of time and gently reheat them in the pan with the garlic butter sauce just before serving.
Yes, the garlic butter sauce and mushrooms can also pair well with chicken breasts or steak if you prefer an alternative to pork chops.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave.
What to Serve With Pork Chops
Mashed Potatoes: Creamy and smooth, mashed potatoes make a perfect base to soak up the delicious garlic butter sauce.
Roasted Vegetables: A medley of roasted vegetables like carrots, Brussels sprouts, and bell peppers can add color and a slight sweetness to balance the savory pork. Try Pan Fried Brussels Sprouts with Ghee, Pan Roasted Butter Carrots, or Garlic Chinese Style Green Beans with your pork.
Steamed Green Beans: Lightly steamed green beans tossed with a bit of butter and almonds offer a crunchy, fresh side. Also try 10 Minute Broccolini Recipe.
Rice Pilaf: A fragrant rice pilaf with herbs and a hint of lemon can complement the richness of the pork and mushrooms.
Cauliflower Mash: For a low-carb alternative to mashed potatoes, cauliflower mash is creamy and pairs wonderfully with the garlic butter sauce.
Grilled Asparagus: Grilled asparagus with a touch of olive oil and sea salt provides a smoky, crispy side.
Polenta: Creamy polenta can serve as a comforting base that contrasts nicely with the texture of the pork chops.
Apple Sauce: A side of apple sauce can add a sweet and tangy element, cutting through the richness of the dish.
Garden Salad: A light garden salad with a vinaigrette dressing can offer a refreshing counterpoint to the meal’s hearty flavors.
Sauteed Spinach: Spinach sautéed with garlic and a splash of lemon juice adds a healthy and flavorful green side.
Quinoa Salad: A light quinoa salad with vegetables and a lemony dressing can add a nutritious and refreshing touch. Also try Orzo With Sun Dried Tomatoes and Basil Pesto.
Bread Rolls: Warm, crusty bread rolls are perfect for mopping up any remaining garlic butter sauce on the plate. Also try Easy No Knead Bread.
Try other favorite pork recipes like: The Best Baked Garlic Pork Chops Recipe , One Pot Lemon Garlic Pork Chops and Asparagus Skillet, Pork Chops with Carrot Top Chimichurri, Herbs De Provence Pork Chops, and Grecian Pork Chops.
Try these other favorite recipes:
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Garlic Butter Pork Chops and Mushrooms
Equipment
- Ancient Organics Ghee, Organic Grass Fed Ghee Butter – Gluten Free Ghee, Clarified Butter, Vitamins & Omegas, Lactose Reduced, 100% Certified Organic, Kosher, USDA Certified – 16 Fl Oz (Pack of 1)
Ingredients
- 4 tbsp clarified butter, divided
- ⅛ tsp sea salt, plus more as needed
- 6 thin cut pork chops, for thick cut and bone in chops, add more cook time
- 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
- ½ cup white wine, or chicken stock
- 1 pinch red pepper flakes, depending on your desired spicy level
- ½ cup diced cilantro, optional
- 2 tbsp lemon juice
Instructions
- 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!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve had more than a few dry pork chops in my day and they’re never enjoyable. Your recipe is nice and quick and they do look moist.
My family absolutely loved how these pork chops came out! I loved that I didn’t have to use a lot of dishes to make it!
Pork chops with mushrooms are my favorite!
Really good recipe. I love a one pot dinner to make things as easy as possible.
Made exactly as stated. Used thick pork chops brined first. Were excellent. You need to make one correction. Step 15 says chicken thighs and 165. Should be perk chops and 145. Ooops?. Great recipe thanks!