Creamy Wild Mushroom and Onion Pork Chops

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"Creamy and delicious! I actually make mine in my cast iron pan on the grill, but it is just as easily done on your stove top. Serve with my easy spinach, garlic, onion and potato pouch on the side. The chops are seared golden brown and then topped with onions, a mix of wild mushrooms, red pepper flakes and finished with white wine, seasoning and a little heavy cream. Rather than those skinny chops - buy a nice bone in chop; the bone really gives extra flavor. A white wine that you would drink is what I would use; but do invest a little extra to get a mix of wild mushrooms; and there is NO actual mix, use what is in season and what you grocer has - cremini, button/or white, shitaki, oyster, chanterelle, or porcini. Any combination will work; and most are all common in grocery stores these days. This isn't a heavy cream sauce, but more about the mushrooms and chops."

Original recipe yields 4 servings


  • Serving Size: 1 (185.1 g)
  • Calories 207.6
  • Total Fat - 10.1 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 80.9 mg
  • Sodium - 1106.4 mg
  • Total Carbohydrate - 7.5 g
  • Dietary Fiber - 0.7 g
  • Sugars - 1.6 g
  • Protein - 21.1 g
  • Calcium - 23.7 mg
  • Iron - 1.7 mg
  • Vitamin C - 3.9 mg
  • Thiamin - 0.1 mg

Step 1

Chops ... Let the chops come to room temperature and season well with salt and pepper. Add 1/2 of the olive oil and butter to a large saute pan and bring to medium high heat. Then, add the chops and saute on each side until you get a good crust and golden brown, about 4-5 minutes per side. You want to cook them until "almost" done, because they will continue to cook and finish in the sauce the last few minutes.

Step 2

Mushrooms and Onions ... Remove the chops to a plate and cover with foil to keep warm as you make the sauce. Add the remaining oil to the pan along with the mushrooms, onions, and red pepper flakes and saute on medium heat until tender, about 4-5 minutes.

Step 3

Sauce ... Once the vegetables are tender, add in the white wine, scraping up any bits from the bottom of the pan and cook 1 minute. Finish by adding in the heavy cream, season with salt and pepper, thyme, and add the chops back in. Continue to cook on medium to medium low heat for 3-5 minutes until the sauce reduces a bit and the pork chops are tender.

Step 4

Serve ... I like to serve this with my foil package of spinach and potatoes which go perfectly with this. Or you can serve this over buttered noodles or rice. ENJOY!

Tips & Variations

No special items needed.



Yummy to the tummy chops!

(9 Oct 2012)