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Pork Chops with Creamy Mushroom Sauce

Thick pork chops coated in a smoky garlic rub, seared until browned and finished in the oven, then served with a creamy mushroom and onion sauce made in the same skillet.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 6 pork chops, 1/2 to 3/4 inch thick
  • 1 tbsp garlic powder
  • 1/2 tbsp onion powder
  • 3/4 tsp black pepper
  • 1/2 tsp chili powder
  • 1 1/2 tsp salt
  • 3 tbsp olive oil
For the Mushroom Sauce
  • 1 cup small button mushrooms, canned or fresh
  • 1 cup chicken or vegetable broth
  • 1/2 cup milk or light cream
  • 2 tbsp flour
  • 2 tbsp butter
  • 1 small onion, minced
  • 2 small cloves garlic, minced
  • 1 tbsp chopped parsley
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp pepper flakes
  • Salt to taste
  • Black pepper to taste

Method
 

  1. In a small bowl, combine the garlic powder, onion powder, black pepper, chili powder, and salt.
  2. Pat the pork chops dry and place them on a baking sheet or chopping board. Coat each chop with the dry rub, massaging it in gently to ensure an even coating.
  3. Cover and refrigerate for 1 to 2 hours. Remove from the fridge at least 30 minutes before searing so the chops come closer to room temperature.
  4. Preheat the oven to 350F (175C).
  5. Heat the olive oil in a large skillet over medium-high heat until very hot.
  6. Add the pork chops 3 to 4 at a time, leaving space between each so the pan is not crowded. Sear for 3 minutes on one side until browned, then flip and sear for another 3 minutes to form a light crust.
  7. Transfer the seared chops to a greased baking dish and repeat with the remaining chops.
  8. Bake for 8 to 10 minutes, until the internal temperature reaches 145F (63C) at the thickest part. Remove from the oven and set aside to rest.
  9. In the same skillet, melt the butter over medium heat. If using canned mushrooms, drain and pat them dry first. Add the onion, garlic, and mushrooms and sauté for 1 to 2 minutes until the mushrooms begin to brown and the onion softens.
  10. Stir in the flour and cook for about 1 minute until fully incorporated and no dry flour remains.
  11. Add the broth gradually, stirring constantly, and cook on low heat until the sauce is thick and smooth.
  12. Stir in the milk, garlic powder, onion powder, and pepper flakes. Season with salt and black pepper to taste.
  13. Turn off the heat once the sauce is smooth and slightly thickened. Stir in the fresh parsley.
  14. Serve the sauce hot over the rested pork chops, or return the chops to the skillet and let them sit in the sauce for a few minutes before serving.

Notes

If using canned button mushrooms, drain them well and pat dry before adding to the skillet. Their extra moisture can thin the sauce, so you may need an extra minute or two of cooking before the flour goes in.
Fresh button mushrooms will release more liquid as they cook. Let that moisture cook off and the mushrooms brown before adding the flour.
Pork chops vary in thickness, and that changes the cooking time. Thin chops may only need 5 minutes in the oven, while thick chops may need 12 to 15. Use a meat thermometer and aim for 145F (63C) at the centre.
Let the chops rest for 5 minutes before serving. Cutting in immediately loses the juices that keep them moist.
Cook the flour in the butter for at least a minute before adding the broth, otherwise the sauce will taste raw and pasty.
Add the broth gradually and stir constantly to avoid lumps forming in the sauce.
If the sauce becomes too thick, loosen it with a splash of broth or milk.
Leftovers keep in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to loosen the sauce.
Serve with mashed potatoes, rice, or crusty bread to soak up the sauce.