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Pork Chops with Creamy Mushroom Sauce: So moist and baked to perfection with an out-of-this-world creamy sauce!
Pork Chops with Creamy Mushroom Sauce
Prep Time
10 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings: 6 servings
Author: Chelsea @ Gal on a Mission
  • 6 thick-cut boneless pork chops
  • salt and pepper
  • 1 tablespoon olive oil
  • 8 ounces mushrooms diced
  • ½ small onion ¼ cup, finely diced
  • 1 and ½ cups broth; you can use chicken beef, or vegetable
  • 3 garlic cloves minced
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • teaspoon dried thyme
  • ½ teaspoon dried parsley
  • ½ cup milk
  • 1-2 tablespoons all-purpose flour*
  1. Place your skillet over medium-to-high heat and allow it to warm up. Once warmed, add the olive oil to the pan and bring the heat to medium-heat. Salt and pepper one side of the pork chops, then place the pork chops down with the seasoned side. Allow the pork chops to sear for 1-2 minutes. Do the same with the other side. Preheat oven to 350 degrees.
  2. Cover the skillet with aluminum foil, then bake for 45 minutes - 1 hour. Uncover the pork chops for the last 10 minutes of baking.
  3. Once the pork chops have finished cooking, remove them from the skillet and place onto plate, covered with aluminum foil. Whip the skillet with a paper towel and saute the mushrooms and onions over medium-heat until they are tender.
  4. Whisk in the broth, garlic, salt, pepper, dried thyme, and dried parsley. Whisk the flour into the milk, then whisk the milk/flour mixture into the broth. Simmer for 10 minutes, allow the sauce to thicken.
  5. Serve the creamy mushroom sauce over the pork chops and then serve with your favorite side dish.
Recipe Notes

*The amount of flour will depend on how thick you like your sauce. I use 1 tablespoon and it was still a little runny.

Equipment Used: Cast Iron Skillet, Whisk