This cream of mushroom pork chops recipe features flavorful bone-in pan-seared pork chops with a creamy pan sauce, all cooked in one skillet for a simple low-carb weeknight meal.
Quick, satisfying dinners are always welcome, and recipes that combine protein and vegetables in one pan are my go-to. These cream of mushroom pork chops pair savory, earthy mushrooms with a silky pan sauce that doubles as a side, making the meal both flavorful and convenient.
I often reach for thick boneless chops for a hearty meal, but thin bone-in pork chops are an excellent alternative. They’re packed with flavor and cook rapidly, which is ideal for busy weeknights.
Pan-seared pork chops can dry out if not handled properly. A simple step I recommend is letting the chops come to room temperature for 20–30 minutes before cooking. This helps them cook more evenly and avoids a tough exterior with underdone meat near the bone. Contrary to a common belief, bones don’t conduct heat well; they can act as insulators, so the meat next to the bone often cooks more slowly.
This version doesn’t rely on canned soup; instead, it builds flavor by reducing wine and broth in the pan, then finishing with cream and herbs. The resulting sauce is lighter and fresher tasting than canned alternatives and fits well into a low-carb approach.
I use my skillet for most low-carb dinners because it’s efficient and lets you develop good pan flavor. A bit of sauce makes the dish feel complete without extra fuss.
This Cream of Mushroom Pork Chops Recipe is 5 net carbs per serving.
Cream of Mushroom Pork Chops Recipe
Ingredients
- 4 thin bone-in pork chops (about ½ inch thick)
- 2 ½ tablespoon avocado oil (or olive oil or bacon grease), divided
- 1 pound sliced mushrooms
- 1 tablespoon onion, minced
- 1 clove garlic, minced
- ⅓ cup dry white wine
- ⅓ cup unsalted chicken broth
- ½ cup heavy cream
- ⅛ teaspoon powdered dried sage
- ¼ teaspoon fresh thyme leaves, chopped
- salt and pepper, to taste
Instructions
Preparation
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Let the pork chops sit at room temperature for at least 20 minutes so they cook evenly. Rub both sides with about 2 teaspoons of oil and season with salt and pepper. Mince the onion and garlic and chop the thyme. Combine the wine and chicken broth in a small bowl.
Method
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Heat a large skillet over medium-high heat. Add 2–3 teaspoons of oil—enough to coat the pan. When the oil shimmers, add the pork chops and reduce heat to medium. Cook about 3 1/3 minutes per side for ½-inch chops, adjusting time for thicker cuts. Remove chops to a plate and tent with foil.
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Add 1 tablespoon oil to the pan and heat until shimmering. Add the mushrooms and let cook undisturbed for 2 minutes, then stir. Add the onion and garlic and cook about 1–2 minutes more. Pour in the wine and chicken broth, scraping up any browned bits, and simmer until reduced by half.
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Stir in the heavy cream, powdered sage, and fresh thyme. Cook until the sauce thickens slightly—this will be a lighter, silky sauce. Season to taste with salt and pepper.
Serve
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Return the pork chops to the pan to nestle in the sauce, or plate the chops and spoon the mushrooms and sauce over them. Good accompaniments include cauliflower mash and sautéed greens with garlic.
Notes
Nutrition
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Carbohydrates: 6g
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Protein: 21g
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Fat: 40g
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Sodium: 142mg
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Fiber: 1g
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