Garlic Butter Pork Chops with Mushrooms Recipe

Forget bland weeknight dinners. These Garlic Butter Pork Chops with Mushrooms hit like a restaurant dish you didn’t have to overpay for. We’re talking golden sear, juicy interior, buttery garlicky sauce, and mushrooms soaking up all the flavor like champs.

If you’ve ever wrestled with dry pork, this flips the script. It’s bold, fast, and dangerously repeatable—like a greatest hits album for your skillet.

The Secret Behind This Recipe

The magic is in the timing and fat content. Pork chops love high heat for quick browning, then a gentle finish so they don’t dry out.

Butter adds richness and helps carry those roasty flavors from the pan; garlic and thyme build savory depth. Mushrooms? They’re natural umami sponges, deglazing and magnifying everything the pork leaves behind.

Finish with a splash of stock and lemon to balance the richness, and boom—pan sauce perfection.

Garlic Butter Pork Chops with Mushrooms Recipe

Recipe by Wendy CarterCourse: Dinner

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

480

kcal

Things You’ll Need on Hand

• 4 bone-in pork chops (about 1 inch thick, 8–10 oz each)

• 2 tablespoons olive oil

• 4 tablespoons unsalted butter, divided

• 10–12 oz cremini or baby bella mushrooms, sliced

• 4 cloves garlic, minced

• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)

• 1/2 cup low-sodium chicken stock

• 1 teaspoon Dijon mustard (optional but recommended)

• 1 tablespoon lemon juice (plus extra to taste)

• Kosher salt and freshly cracked black pepper

• Chopped parsley for garnish

Step-by-Step Instructions

• Pat dry and season: Blot pork chops dry with paper towels. Season both sides generously with salt and pepper. Dry meat sears; wet meat steams—don’t skip this.
• Preheat the pan: Heat a large skillet (preferably cast iron) over medium-high. Add olive oil and 1 tablespoon butter; let it shimmer.
• Sear the chops: Lay chops in the pan without crowding. Sear 3–4 minutes per side until a deep golden crust forms. If they’re thick, stand them on the fatty edge for 30–60 seconds to render.
• Temp check: Transfer chops to a plate when internal temp hits about 135ºF. They’ll finish later in the sauce. Tent loosely with foil.
• Sauté mushrooms: Reduce heat to medium. Add another tablespoon butter to the pan. Add mushrooms with a pinch of salt. Cook 5–7 minutes, stirring occasionally, until browned and they’ve released most of their moisture.
• Add aromatics: Stir in garlic and thyme. Cook 30–45 seconds until fragrant (don’t burn the garlic—it’ll turn bitter and tattletale on you).
• Deglaze and build sauce: Pour in chicken stock, scraping up brown bits. Whisk in Dijon and lemon juice. Simmer 2–3 minutes to reduce slightly.
• Finish with butter: Cut heat to low and swirl in remaining 2 tablespoons butter until glossy and emulsified. Taste and adjust salt, pepper, or lemon.
• Return chops: Nestle pork back into the pan. Simmer gently 2–3 minutes until internal temp reaches 145ºF. Spoon sauce over the top like you mean it.
• Rest and serve: Let rest 3 minutes. Garnish with parsley. Plate with mushrooms and plenty of sauce. Try not to brag. Actually, go ahead and brag.

How to Store

• Refrigerate: Cool completely.
  

  Store chops and sauce together in an airtight container up to 4 days.

• Freeze: For best texture, freeze only the sauce and mushrooms up to 2 months. Pork can be frozen, but may dry slightly on thawing.
• Reheat: Warm gently in a skillet over low heat with a splash of stock or water, covered, 5–7 minutes. Microwave in short bursts at 50% power to avoid overcooking, IMO.

Why This Recipe Rocks

• Restaurant-level flavor, weeknight effort: Minimal prep, huge payoff.
• Balanced richness: Butter and garlic meet lemon and Dijon for that “keep eating” effect.
• Versatile: Works with potatoes, rice, polenta, or a simple salad.
• Reliable juiciness: Sear, rest, and sauce—chops stay tender, not tire-like.

Nutrition Stats

Per serving (estimate, will vary by chop size and butter usage):

• Calories: ~480
• Protein: ~35 g
• Total Fat: ~32 g
• Carbohydrates: ~6 g
• Fiber: ~1 g
• Sodium: ~520 mg

Trim visible fat on the chops to shave off calories, or swap 1 tablespoon butter for olive oil to lighten the sauce.

You do you.

Tips to Prevent Errors

• Don’t crowd the pan: Overcrowding drops the temperature and kills browning. Use two batches if needed.
• Monitor temperature: Pull at 135°F; finish to 145°F in sauce. Overcooked pork is the villain here.
• Dry your mushrooms: If they’re wet, they steam.
  

  Pat them dry for better browning.

• Control the garlic: Add it after mushrooms brown. Burnt garlic = bitter city.
• Mind the salt: Stock and butter contain salt. Season in layers and taste at the end.

Recipe Variations

• Creamy upgrade: Add 1/4 cup heavy cream after reducing stock for a luxurious sauce.
• Herb swap: Use rosemary, sage, or tarragon instead of thyme for different vibes.
• Wine deglaze: Replace half the stock with dry white wine.
  

  Reduce an extra minute.

• Boneless option: Use boneless chops, but reduce sear time to avoid overcooking.
• Spice kick: Add a pinch of red pepper flakes with the garlic, or finish with smoked paprika.
• Mushroom mix: Combine cremini with shiitake or oyster mushrooms for more umami.
• Citrus twist: Swap lemon for a splash of sherry vinegar at the end—bright and fancy.

FAQ

Can I use thin pork chops?

Yes, but reduce searing time to about 2 minutes per side and watch the temperature closely. Thin chops go from juicy to overcooked at warp speed.

What if I don’t have Dijon?

Skip it or use a 1/2 teaspoon grainy mustard or a few drops of Worcestershire. The goal is a touch of tang and umami to balance the butter.

Can I make this dairy-free?

Use olive oil or a plant-based butter and skip the final butter swirl.

Add a teaspoon of nutritional yeast for a hint of savory richness, FYI.

How do I keep the sauce from breaking?

Reduce heat to low before adding the final butter and swirl it in off the heat if needed. High heat can split the emulsion and ruin that glossy finish.

What sides pair best?

Mashed potatoes, buttered noodles, rice pilaf, or polenta soak up the sauce beautifully. For lighter options, try garlicky green beans or a simple arugula salad.

Bone-in vs. boneless—what’s better?

Bone-in chops tend to be juicier and more forgiving.

Boneless can work, but be extra careful with timing and temperature.

Can I grill the chops and make the sauce separately?

Absolutely. Grill to 145°F, then make the mushroom garlic butter sauce in a skillet and spoon over. You’ll miss some pan fond, but it still slaps.

The Bottom Line

Garlic Butter Pork Chops with Mushrooms deliver maximum flavor with minimal fuss: golden sear, silky sauce, and mushrooms that pull their weight.

Master the heat, respect the temp, and let butter do its job. This is the kind of recipe you keep on speed dial for weeknights, date nights, and “I deserve nice things” nights. Simple, punchy, and unapologetically delicious.