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Pork Chop Supreme

Transform ordinary pork chops into a restaurant-quality meal featuring tender, juicy meat smothered in a rich, creamy mushroom sauce. This classic comfort food combines perfectly seared pork with earthy mushrooms and a velvety sauce that makes every bite feel special.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 bone-in pork chops about 1 inch thick, roughly 8 ounces each
  • 2 tablespoons olive oil
  • 3 tablespoons butter divided
  • 8 ounces mushrooms sliced, white or cremini work best
  • 3 cloves garlic minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt plus more for seasoning
  • 1/2 teaspoon black pepper plus more for seasoning
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

  • Large heavy-bottomed skillet or cast iron pan
  • Meat thermometer
  • Tongs
  • Measuring cups and spoons
  • Cutting board
  • Sharp knife
  • Small bowl for mixing
  • Plate for resting meat

Method
 

  1. Pat the pork chops completely dry with paper towels, then season both sides generously with salt, black pepper, onion powder, and half the thyme. Let the seasoned chops sit at room temperature for 10 minutes while you prep the other ingredients.
  2. Heat the olive oil and 1 tablespoon of butter in your skillet over medium-high heat until shimmering but not smoking. Place the pork chops in the pan without crowding them, working in batches if necessary.
  3. Sear for 4-5 minutes per side until a golden-brown crust forms and the internal temperature reaches 145°F. Transfer the chops to a plate and tent loosely with foil to keep warm.
  4. Add another tablespoon of butter to the same skillet without cleaning it out. Toss in the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their moisture and turn golden brown.
  5. Stir in the minced garlic and cook for about 30 seconds until fragrant. Watch carefully because garlic burns quickly and turns bitter.
  6. Sprinkle the flour over the mushrooms and garlic, then stir constantly for about 1 minute. This cooks out the raw flour taste and creates a base for thickening your sauce.
  7. Slowly pour in the chicken broth while stirring constantly, scraping up all those flavorful browned bits from the bottom of the pan. Bring the mixture to a simmer and cook for 2 minutes until it starts to thicken slightly.
  8. Add the heavy cream and remaining thyme, stirring well to combine. Simmer for another 3-4 minutes until the sauce reaches a consistency that coats the back of a spoon.
  9. Nestle the seared pork chops back into the skillet, along with any accumulated juices from the resting plate. Spoon some of the sauce over the top of each chop. Let everything simmer together for 2-3 minutes so the flavors meld and the pork finishes cooking if needed.
  10. Remove the skillet from heat and stir in the remaining tablespoon of butter for added richness and glossy finish. Taste the sauce and adjust seasoning with additional salt and pepper if needed. Garnish with freshly chopped parsley and serve immediately while everything is hot.

Notes

Use a meat thermometer to check that your pork chops reach exactly 145°F, then remove them immediately. Pork continues cooking as it rests, and going past 150°F will give you dry, tough meat. Choose pork chops that are at least 1 inch thick for the juiciest results. Don't move the pork chops around while searing - let them sit undisturbed to develop that beautiful golden crust. Store leftovers in an airtight container in the refrigerator for up to 3 days.