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Pork Chops in a Creamy Mushroom Sauce

Looking for a delicious weeknight meal? Try my Pork Chops in a Creamy Mushroom Sauce. I love serving my family pork chops—they are a tender, lean cut of meat with a mild taste that absorbs flavors nicely. Also, these days they don’t cost an arm and a leg to purchase.

My motto has always been, “Great meals begin with shopping.” The ingredients you use when preparing a meal are more important than the recipe. If you want to make this recipe, follow my grocer’s wisdom on buying pork chops. Look for cuts with a small amount of fat on the outside and meat that is firm with a pinkish-red color. Pork will have better flavor and tenderness if it has a small amount of marbling, and small speckles of fat within the meat. We look for marbling when buying beef. It is also important when selecting pork chops. Choose packages that are cold and tightly wrapped without tears or punctures. If you pay careful attention when selecting meat from the supermarket cooler, you will often find packages that have been punctured. Avoid these. Pork should not be blotchy. Spots indicate the meat has begun to spoil. Avoid packages if the meat is pale in color or it contains liquid. Also, avoid pork chops that have dark-colored bones.

Watch for my latest book, “Grocery Shopping Secrets.” I will be releasing it soon. It’s stuffed with all my tips on buying only the freshest perishables. Remember: “Great meals begin with shopping.”

Pork Chops in a Creamy Mushroom Garlic Sauce Serves 4

I love serving this dish with mashed potatoes and green beans. Buy bone-in pork chops that are no more than ½-inch thick. Thicker pork chops will not be as tasty and tender. I like adding a bit of hot sauce to this recipe. If you don’t like heat, this is optional.

4 boneless pork chops, about ½-inch thick Salt for seasoning Large grind black pepper for seasoning 1 tablespoon extra virgin olive oil 2 tablespoons unsalted butter, divided 4 ounces shitake mushrooms, sliced 4 ounces white mushrooms, sliced 2 teaspoons garlic, minced 2 tablespoons flour 1 tablespoon Dijon mustard 1 teaspoon your favorite hot sauce (optional) 1 cup half-and-half ½ cup chicken broth ¼ teaspoon salt ¼ teaspoon large grind black pepper 2 teaspoons fresh thyme leaves Thyme sprigs for garnish

Season pork chops with salt and pepper. In a large skillet, place olive oil and 1 tablespoon butter over a medium high heat. When the oil sizzles, brown pork chops 3 to 4 minutes per side, or until golden brown. Remove pork chops and cover with aluminum foil to keep warm. In the same skillet, add additional 1 tablespoon butter and sliced shitake and white mushrooms. Sauté over a medium heat until mushrooms are golden brown, about 5 to 6 minutes.

Add garlic and sauté for 1 minute, stirring frequently. Add flour and stir for 1 minute.

Add mustard, hot sauce, half-and-half, and chicken broth and mix to combine. Season with salt, pepper, and thyme. Simmer for 2 minutes or until the sauce begins to thicken. Add pork chops back to the skillet and cover with the mushroom sauce.

Reduce the heat to low, cover, and simmer for about 5 minutes, or until pork chops are warmed and the flavors of the sauce penetrate the pork chops. If the sauce thickens too much, add equal parts half-and-half and chicken broth to reach desired consistency.

More tips on shopping for pork: Pork products are often injected with water, broth, salt, and extra flavorings. I avoid buying injected pork. To determine if pork is injected, read the ingredient label. Ingredients should be only pork. You may find the words “extra tender” and “juicy” on injected pork. It will also be high in sodium. If the nutritional label indicates a higher sodium count than 100 mg, the pork has been injected. Injected pork will contain too much liquid and may be difficult to sear. Once cooked, the meat may seem mushy and spongy. With the price of meat these days, who wants to pay for water? Carol Ann

Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market and Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at and explore her website,

Copyright 2023 All Rights Reserved Carol Ann Kates

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