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Chicken skillet recipe with mushrooms and green onions.
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One Pot Garlic Butter Pork Chops and Mushrooms

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! 
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Dish
Cuisine: American
Servings: 6
Calories: 416kcal
Author: Courtney O'Dell

Ingredients

  • 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
  • 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!

Nutrition

Calories: 416kcal | Carbohydrates: 7g | Protein: 23g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 147mg | Sodium: 379mg | Potassium: 577mg | Fiber: 0g | Sugar: 2g | Vitamin A: 625IU | Vitamin C: 4.9mg | Calcium: 105mg | Iron: 1.2mg