Creamy Mushroom Pork Chops
Thick boneless chops in a mushroom and garlic sauce finished with sour cream. The cream goes in after the cook, so the sauce stays smooth.
Creamy Mushroom Pork Chops
Course: Main CourseDifficulty: Easy4
servings20
minutes4
hoursThick boneless chops in a mushroom and garlic sauce finished with sour cream. The cream goes in after the cook, so the sauce stays smooth.
Ingredients
4 boneless pork chops, 1 inch thick or more
1 tsp kosher salt
1/2 tsp black pepper
1 tsp paprika
1 tbsp olive oil
8 oz cremini mushrooms, sliced
1 small yellow onion, diced
4 garlic cloves, minced
1/2 cup low-sodium chicken broth
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tbsp cornstarch mixed with 2 tbsp cold water
1/2 cup full-fat sour cream, at room temperature
Chopped parsley, for serving
Directions
- Pat the chops dry and season both sides with the salt, pepper and paprika.
- Heat the oil in a skillet over medium-high heat and brown the chops 2 minutes per side, then move them to a plate.
- In the same skillet cook the mushrooms for 5 minutes until they release water and start to brown, then add the onion and garlic for 2 minutes.
- Pour in the broth and Worcestershire sauce and scrape the browned bits off the bottom of the pan.
- Spread the mushroom mixture in a 6-quart slow cooker and sprinkle the thyme over it.
- Set the chops on top of the mushrooms in one layer, and spoon some of the mixture over them.
- Cover and cook on LOW for 3½ to 4 hours, until a thermometer in the thickest part reads 145°F.
- Lift the chops onto a plate, tent with foil, and turn the cooker to HIGH.
- Stir in the slurry and cook 10 minutes, uncovered, until the sauce coats a spoon, then turn the heat off.
- Stir the sour cream into the warm sauce until smooth, return the chops to the pot and sprinkle with parsley.
Notes
- Let the sour cream sit out for 30 minutes so it does not shock the sauce. Never boil the sauce after the cream goes in. Leftovers keep 3 days in the refrigerator, but do not freeze them, because the cream separates when thawed.
Why the cream goes in last
Sour cream breaks if it boils, so it waits until the heat is off. The chops finish first, and the sauce thickens on its own for ten minutes before the cream touches it.
Browning the mushrooms until they give up their water matters too. Pale, wet mushrooms make a thin sauce.
Creamy Mushroom Pork Chops swaps and one no-go
Brown mushrooms or white button ones work the same way. Crème fraîche can stand in for sour cream. Low-fat sour cream does not, because it turns grainy in a warm sauce.
Thin chops overcook long before the sauce is ready, so stay with the thick cut.
Serving and leftovers
Egg noodles or mashed potatoes catch the sauce well, and green beans add something fresh. Keep leftovers in a covered container and reheat on the stove over low heat, stirring often. Do not let it bubble.
A mistake to avoid
Crowding the skillet. Mushrooms piled too deep steam instead of browning, and the sauce ends up pale and watery. Cook them in a wide layer, and give them the full five minutes before adding the onion. The browned color is where the deep flavor comes from.
Creamy Mushroom Pork Chops at a glance
- Prep time: 20 minutes
- Cooking time: 4 hours
- Servings: 4 servings
- Ingredients: 14, led by boneless pork chops, kosher salt, black pepper, paprika
Tips for Creamy Mushroom Pork Chops
Let the sour cream sit out for 30 minutes so it does not shock the sauce. Never boil the sauce after the cream goes in. Leftovers keep 3 days in the refrigerator, but do not freeze them, because the cream separates when thawed.
Creamy Mushroom Pork Chops FAQ
How long does Creamy Mushroom Pork Chops take?
Creamy Mushroom Pork Chops takes 4 hours of cooking after 20 minutes of prep.
How many people does Creamy Mushroom Pork Chops serve?
This recipe makes 4 servings.
What do I need to make Creamy Mushroom Pork Chops?
14 ingredients, led by boneless pork chops, kosher salt, black pepper, paprika. Amounts are in the recipe card above.
Part of: 6 Crockpot Pork Chops Recipes That Stay Juicy
