- 2 tbsp unsalted butter
- 1 medium yellow onion, thinly sliced
- 8 oz cremini or white mushrooms, sliced
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- ½ cup chicken broth
- ½ cup heavy cream (or full-fat coconut milk for dairy-free)
- ¼ cup dry white wine (optional—substitute with extra broth)
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- Pinch of nutmeg (optional but lovely)
Step-by-Step Instructions
1. Prep & Sear the Pork Chops
Pat pork chops dry and season generously with salt and pepper. Lightly dredge both sides in flour (this helps thicken the sauce later).
Heat olive oil in a large skillet (cast iron or stainless steel) over medium-high heat. Sear chops for 4–5 minutes per side, until deeply golden and cooked to 145°F (63°C) internally. Transfer to a plate and tent loosely with foil.
💡 Don’t overcrowd the pan—cook in batches if needed for proper browning.
2. Sauté the Aromatics
In the same skillet, melt butter over medium heat. Add onions and cook 5–6 minutes until soft and golden. Add mushrooms and cook 5–7 minutes more, until they release their liquid and begin to brown.
Stir in garlic and thyme; cook 30 seconds until fragrant.
3. Build the Creamy Sauce
Deglaze the pan with white wine (if using), scraping up any browned bits. Let simmer 1–2 minutes.
Add chicken broth, heavy cream, Dijon mustard, Worcestershire, nutmeg, and a pinch of salt. Simmer gently for 3–4 minutes, until slightly thickened.
4. Finish & Serve
Return pork chops to the skillet, spooning sauce over the top. Simmer 2–3 minutes to rewarm.
Garnish with extra thyme or a crack of black pepper.
Tips for Pork Chop Perfection
- Use bone-in chops—they stay juicier and add flavor.
- Don’t skip the flour dredge—it helps create a silky, cohesive sauce.
- Let chops rest before serving—keeps them tender and juicy.
- Make it ahead: Cook chops and sauce separately; combine when reheating.
- Boost umami: Add a splash of soy sauce or 1 tsp mushroom powder to the sauce.
Serving Suggestions That Shine
- Classic comfort: Serve over creamy mashed potatoes or buttered egg noodles
- Low-carb: Pair with cauliflower mash or roasted asparagus
- Southern style: Alongside collard greens and cornbread
- Date night: Add a side of garlic green beans and a glass of Pinot Noir
Frequently Asked Questions (FAQs)
Q: Can I use boneless pork chops?
A: Yes—but reduce cook time by 1–2 minutes per side to avoid drying out.
Q: Is this recipe gluten-free?
A: Easily! Use cornstarch instead of flour and ensure broth/Worcestershire are GF.
Q: Can I make it dairy-free?
A: Yes! Swap butter for oil and heavy cream for full-fat coconut milk (it won’t taste “coconutty”).
Q: Why are my pork chops tough?
A: Likely overcooked. Use a meat thermometer—145°F is perfect (they’ll carry over to 150°F while resting).
Final Thoughts: Elegance, Simplified
Pork Chop Supreme isn’t just dinner—it’s a celebration of simplicity and flavor. It’s the kind of meal that says, “I care,” without requiring hours of labor. And with its rich, creamy sauce and tender chops, it’s guaranteed to earn compliments—even on your busiest days.
So grab that skillet, sear those chops, and pour that creamy mushroom gravy over the top. One bite, and you’ll understand why this dish has been a Midwestern favorite for generations.
Made this and wowed your table? I’d love to hear your twist—did you add wine? Serve it over spaetzle? Share your supreme success in the comments below—or tag me on social. And if you know someone who thinks gourmet = complicated, send them this recipe. You’ll be their new kitchen MVP! 🥩🍄✨
