This tender boneless pork chop recipe is cooked with hearty portobello mushrooms sautéed in a herbed cream sauce. Portobello mushroom pork chops are garnished with fresh chives.

Pork Chop on a plate with a green lettuce salad. Chunky Portobello Mushrooms on top of chop. On a white plate with a red glass of wine.

Serve pan seared pork chops with portobello mushroom cream sauce with a light salad.

Portobello Pork Chops Cooking Tips

Bought pork chops with the bone in? No problem. Up the cooking time a bit because the meat around the bone needs to cook a touch longer.

Don't like portobellos / portobellas? Cool - any mushroom will work.

For an easier sear on the pork chops and a faster clean up use a 12" non-stick skillet.

Heavy whipping cream is best for sauces because it doesn't "break" easily with heat. Other milks or non-dairy substitutes can be used but the sauce may separate with higher heats.

Things In My Kitchen:

Splatter guard - lay it over the pan to protect your face and stove from grease splatters.

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Pork Chops with Portobello Mushrooms Cream Sauce

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EatSimpleFood.com

This tender boneless pork chop recipe is cooked with hearty portobello mushrooms sautéed in a herbed cream sauce. Portobello mushroom pork chops are garnished with fresh chives.

Author: beckie
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Yield: 6
Category: Main Dish
Method: Stovetop
Cuisine: International
Diet: Gluten Free

Ingredients

1 tablespoon vegetable oil
4 (5 ounce each) boneless pork chops
2 ½ tablespoon unsalted butter, divided
½ cup onions, diced
2 teaspoon garlic, minced
2 large portobellos, soft interior removed and the rest diced
1 ½ teaspoon Italian dried seasoning
1 cup heavy whipping cream
½ teaspoon + salt, divided
black pepper
2 tablespoon chives, sliced as garnish

Instructions

Salt and pepper pork chops.
Bring a large pan to medium-high heat and add vegetable oil to lightly coat the pan. Sear the pork on each side ~ 3 minutes or until brown. Remove from pan and set aside.
Reduce heat to medium and add 1 ½ tablespoon butter and onions. Cook ~ 3-4 minutes or until translucent. Add garlic and cook 1-2 minutes or until fragrant.
Add mushrooms, Italian seasoning, and ½ teaspoon salt . Cook uncovered (stirring occasionally) ~ 7 minutes or until all the water from the mushrooms has evaporated and mushrooms begin to brown.
Add pork and any juices back to pan. Cook uncovered ~ 5 minutes or until internal temperature of pork reaches 165F. Stir occasionally.
Add heavy cream, bring to a light simmer, and remove from heat. Stir in 1 tablespoon of butter. The sauce will thicken as it sits a couple minutes.
Serve pork on plate and spoon sauce/mushrooms over. Add salt to taste and fresh chives as garnish. Happy Eating! Beckie