Creamy Mushroom Pork Chops

Creamy Mushroom Pork Chops

An easy, under 30 minute dish that’s gonna make you look like a hero!


  • 4 (6-ounce each) loin pork chops, preferably bone-in
  • 2 tablespoons butter, olive oil, or a combination
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon finely chopped fresh rosemary or 1/4 teaspoon dried
  • 8 to 12 ounces button mushrooms, cut into 1/2 inch slices
  • 1 medium onion, halved and thinly sliced pole to pole
  • 1/4 cup water (as needed)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons of Marsala
  • 1 1/2 cups unsalted chicken stock
  • 2 tablespoons sour cream
  • Chopped parsley for garnish


Melt butter or heat oil (or combination) in a large skillet over medium-high heat. Sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chops to pan; cook 3 minutes on each side or until browned. Transfer to a plate.

Add rosemary, mushrooms, and onion to pan; stir to coat and cook, covered for three or four minutes. Uncover and stirring occasionally, cook until mushrooms are tender and golden brown and onion softened, checking as needed. If mushrooms are becoming too dry as they cook, add a little of the 1/4 cup water as needed.

Sprinkle mushroom/onion mixture with flour; toss to coat and continue cooking and stirring for a moment. Stir in wine and chicken stock, scraping pan to loosen browned bits. Return pork chops and any accumulated juices to pan. Cover and simmer gently about 4 to 6 minutes or until the desired degree of doneness.

Arrange pork chops on a serving platter. If sauce in too thin, simmer sauce, uncovered to reduce. Remove from heat and whisk in sour cream. Taste and adjust for salt and pepper. Add chops back in. Garnish with parsley.


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