Pork Chops in Creamy Mushroom Sauce
This one-pan easy Pork Chops in Creamy Mushroom Sauce will allow you to have dinner on the table in under 30 minutes. This pork chop recipe has simple ingredients and there is no marinating required.
Bone-in or boneless pork chops in a rich mushroom sauce served with mashed potatoes is the ultimate dinner for a busy evening!
Pork Chops Recipe:
Hey, hey! Valentina with Valentina’s Corner sharing our Smothered Pork Chops Recipe.
This is a one pan dinner which makes clean up so much easier. The pan-fried pork chops in a creamy garlic mushroom sauce are going to leave you so satisfied! Restaurant quality dinner from the comfort of your home at a fraction of the price. Yes, please.
Did you know that pork is the most commonly consumed meat in the world? It’s an affordable choice of meat regardless of where you live, and, if cooked properly, it is juicy and flavorful. It’s no wonder our roasted pork tenderloin is among the top 10 recipes year after year.
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How to Cook Pork Chops:
- Season and sear pork chops on a hot skillet in oil and butter
- Saute and season sliced mushrooms
- Add remaining ingredients for the creamy mushroom sauce
- Return pork chops, smother in sauce and cook until tender
NOTE: The meat cannot thicker than 1/2″ in thickness or else it will not cook through. If the meat is thicker, beat with a meat mallet until about 1/2″ in thickness.
How to Substitute for Bone-in Pork Chops:
This recipe will work for both bone-in or boneless pork chops. If substituting for bone-in, cook an additional 2-3 minutes longer per side, depending on the thickness of the meat. The internal reading of the thickest part of the pork chop should read 145°F which is the safe pork cooking temperature.
What Kind of Mushrooms Should I use?
Use whatever mushrooms you have on hand. White mushrooms, cremini or portobello mushrooms will all work in this recipe.
NOTE: Did you know that portobello mushrooms are just cremini mushrooms that are harvested when mature and fully grown?
Can I Substitute the Hot Sauce?
The hot sauce gives the creamy mushroom sauce a light kick. If you are concerned about it being too spicy, add less of the sauce or omit it completely, but it does add great flavor to the sauce.
How to Make the Pork Chops Tender?
Once the pork chops are added back to the pan, turn the heat down to low and allow the pork chops to continue cooking another 5-8. Be sure the heat is really low so it doesn’t burn the sauce.
Now imagine dipping a soft bread roll into that creamy mushroom sauce. This pork recipe is sure to become a favorite for busy weeknights.
More Easy Dinner Recipes to Try:
- Pan-Seared Pork Chops in garlic butter
- Chicken Scampi Recipe– Popular Olive Garden Copycat recipe
- Chicken and Vegetable Stir Fry– A saucy noodle stir fry
- Roasted Pork Tenderloin Recipe– So tender and easy!
Pork Chops in Creamy Mushroom Sauce
Ingredients
- 4 boneless pork chops, about 1/2" thick
- ¾ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- ½ tsp paprika, or to taste
- 3 Tbsp unsalted butter, divided
- 2 tsp olive oil
- 8 oz mushrooms (white or brown), sliced
- ½ medium onion, finely chopped
- 2 garlic cloves, minced
- 1 Tbsp flour
- 1 tsp hot sauce
- 1 1/2 cups chicken broth
- 1/3 cup heavy whipping cream
- 1 Tbsp parsley, optional garnish
Instructions
- Season pork chops with salt, pepper and paprika. Heat 1 Tbsp butter and 2 tsp oil in a large pan over med/high heat. Once hot, sear chops 3-4 minutes per side until golden brown. Remove pork chops and cover to keep warm.
- In the same pan, add 1 Tbsp butter and sliced mushrooms. Cook 2 minutes over medium heat, or until lightly golden.
- Add 1 Tbsp butter and onions. Lightly season with salt and pepper. Cook 3-4 minutes, until onions are tender.
- Add minced garlic and saute 30 seconds, stirring frequently. Add flour and stir vigorously for 30 seconds.
- Add the chicken broth, hot sauce, whipping cream and season with salt and pepper to taste. Simmer 2 minutes, or until cream begins to thicken. Add pork chops back to the skillet and cover with the mushroom sauce.
- Reduce heat to low and simmer 5-8 minutes, allowing the pork chops to become tender and the flavors of the mushroom sauce to penetrate into the pork chops. Garnish if desired and serve.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Valentina Ablaev
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
These were delicious. I was looking for something different for pork chops and with the cold weather tonight, this was perfect. Thank you.
I’m so glad you loved the recipe!
привіт,Natasha. I found this recipe on your site in August, and use it often. Heavy cream is essential but I remove the chops and set them aside while the liquid thickens into gravy.
Thank you!
LarryC
I’m glad that you use this recipe often. We love it creamy that’s why we never skip the cream.
So super good and easy and one pan!!! I served with rice amd peas. Definitely making this again!
That’s just awesome! Thank you for sharing your wonderful review, Julie!
We’re glad you enjoyed it!
Hi Natasha,
Greetings from Ireland. I came across your site for the first time yesterday and decided to go out and buy ingredients for this recipe. Best idea ever! Followed the recipe exactly. It was absolutely delicious with such a wonderful sauce. 100% thumbs up from all. Next on my list is your Roast Pork Tenderloin and I imagine many more to come! So thrilled to have found your site. Thank you. Mary
Hi Mary! I’m so glad you found my recipe! Thank you for the wonderful feedback. I hope you find many more recipes to enjoy!
Made this recipe for the first time last night and it was so delicious. Even my husband loved it and he is not much of a mushroom gravy fan. I used sriracha for the hot sauce. I only cooked two pork chops but still made the full recipe for the sauce which I’m glad I did. I had the leftover mushroom sauce on some rice with veggies the next day for lunch and it still tasted amazing. Will definitely make again. Thanks for the great recipe Natasha!
You’re welcome, Beth! Thank you for sharing that with us.
We hung ourselves on this recipe!
WinCo had a BOGO Free on boneless pork chop 4/pkg, and I had received maitake frondosa and brown clamshell ‘shroooms in my Full Circle box. I searched for pork with mushroom sauce and chose this one. I used smoked-sweet paprika. Fantastic!
Confession time: I never trust a pork recipe that doesn’t brine the pork until I try it the first time. If the pork comes out really tender WITH brining, then I’ll try it the next time without brining. So, yes I brined – sugar salt and half sharp paprika. I also cut the hot sauce (Chiloula green)was all I had on hand) to ½ tsp.
The kick form the half sharp parka in the brine and the Chiloula gave the perfect kick of heat for me!
Thank you for sharing, Gina!
Can I do this recipe with cubes of pork? I order a half pork every year from the neighbouring farm and have no cutlets left.I just defrosted some cubes and am looking for something yummy to do with them. Have a ton of mushrooms. What do you think?
Hi Barbara. I think it could work.
Cooked this for the first time for our family dinner. It was delicious! Felt like we were having a dinner for a special occasion – that kind of taste! Thanks for sharing this recipe Natasha!
Hi Maria! You’re very welcome. I’m so glad it was enjoyed. Thank you for the feedback.
We had these for dinner tonight, for the first time, and it won’t be the last, I hope! They were very delicious. (I did everything except for the final cooking last night, then refrigerated everything together, and heated it up and finished cooking before serving.) Thanks for the great recipe.
That’s great. Thank you for the feedback.
Thank you for not using cream of mushroom or cream of chicken soup in recipes. Those soups gross me out. I prefer to make my own rou or sauce from my own ingredients from my pantry.
You’re very welcome!
Still learning to work with cream sauces and pork/chicken. This recipe was quite tastey – cooking just one boneless chop. I’d definitely add much more (sweet) paprika and only a pinch of salt for balance.
Thank you!
You’re welcome, Larry!
My husband hasn’t stopped raving about this recipe,we loved it! Adding it to our favorites and may try again with bone-in pork chops. Thanks so much!
That’s wonderful, Melissa! Thank you for the feedback.
This is a keeper, so very good and a big hit with the family. Easy to make. Thanks so much for sharing 😋
I’m glad you love it, Pamela! Thank you for sharing.
Hi Natasha-I love the sound of your pork chops recipe. However, I am missing some of the ingredients. I’m just wondering, if it is possible, to omit the whipping cream, and chicken broth? Also, is there another recipe, for cooking the pork chops in the oven? Thank You!
Hi Elizabeth! I have not tested the recipe without those ingredients. You can search my website using the search bar above for other pork chop recipes. I do not have one for oven roasted though.
I have been making this for years it’s great. If you want some richness I add Gouda cheese to the sauce to thicken it up. I then add about a tablespoon or two of marmalade while it’s cooking.
Hi Peter! That sounds amazing!
Very creamy and flavourful. An easy recipe that was a total hit!
Hi Slyvia! I’m glad you loved it! Thank you for sharing.
First time I’m commenting ever on a recipe. Perfect as is, and I’m a good cook! Love all the suggestions in the comments, too!
Thanks for a wonderful, quick and delicious recipe. I never liked pork chops until now!
That’s amazing! So glad you loved it. I appreciate the feedback.
Can you incorporate this recipe with pork tenderloin? Loved the recipe and flavor but wanted to see if you have tried with tenderloin.
Hi Barbara! I haven’t tested tenderloin specifically with this recipe but I have other recipes for baked pork tenderloin and this beef tenderloin with mushroom sauce that you can reference.
I cut pork tenderloin into 1” chops. Be sure to pound each chop so it is about 1/2” thick. Otherwise the meat is not tender enough. Delicious!
I used cream sherry and thyme instead of hot sauce and paprika.
That sounds amazing! Thank you for sharing with us.
Was wondering when I return the pork chops to the mushroom sauce, do I put the lid on to simmer or no lid
Hi Anne! No, just cover them with the mushroom sauce and let them simmer on low heat. I hope you love this recipe!
Murmurs of delight from the family here in Sydney … and never has there been such enthusiasm for leftovers! Another of the natashaskitchen recipes for the what-to-cook-tonight folder. I’m becoming quite a fan, here Down Under.
Hi Kym! That makes me so happy to hear. Thank you for sharing.
I followed recipe but added 1/2 tsp of chili paste and 1 tsp honey and served over brown rice. The sauce was divine.
Great to hear that you enjoyed it!
To lower the fat and dairy, I skipped the cream. Instead, I sprinkled the sautéed mushrooms, onions and garlic with 2 tablespoons of flour, then added the chicken broth and whisked until the sauce was thickened. Otherwise followed the recipe exactly. No one missed the cream because the sauce was the perfect consistency and very tasty! Thank you for a great base recipe that can be tweaked and adjusted.
Hi Laura! Thank you for sharing your experience with the recipe. 🙂
Love this pork chops recipe. Easy to make and very flavorful.
I’m so glad you enjoyed it, Ann!
Great recipe, my husband and I loved it. We did the chops in the air fryer and sauce on the hob, paired with mashed potatoes and steamed vegetables.
Thank you for sharing. Cynthia! I’m so glad you both loved the recipe.
Just made this for dinner and it is fantastic! Gorgeous flavour, dead easy to make and takes very little time. Served with mashed potatoes and some broccolini just lightly steamed. Delicious, will definitely make again. Thanks for the great recipe!
That sounds amazing, Mike! Thanks so much for sharing. I’m glad you loved it!
such great flavour! I found that it took about 8 min longer to thicken the sauce but definitely worth the wait 🙂
Pairs well with steamed broccoli and mashed potatoes!
Yes! So good with potatoes and broccoli! I’m glad you loved the recipe. Thank you for sharing.
I made this recipe to night. I used bone in pork chops, white mushrooms and added no salt. My husband loved it and it only took 30 minutes after vegetables prep. We had mashed potatoes and a vegetable. 😀
I’m so happy to hear you both loved this recipe, Carla! That’s so great!
Loved the flavor, but I couldn’t get the sauce to thicken very much. Thought I followed the recipe, but obviously did something wrong. Used only 2 chops, so going to take the leftover sauce, and add 1/2 block of cream cheese, cook some chicken and pasta & have that for dinner tomorrow. Loved the flavor.
I made the Mississippi pot roast for my family, my husband said it was the best he ever had. Thank you for sharing.
Thanks to you both for the awesome feedback!
I don’t like pork and I really don’t like pork chops. However, hubby was wanting them. I found your recipe and wowza! Really, really good! I made them with very garlicky mashed potatoes as a side and it was a perfect meal. Thank you so much for this great recipe!
Also, I really appreciate the slider so you can make as much as you want and the recipe adapts.
I’m so happy you discovered our blog and recipes, Laura! Thank you for sharing your excellent review with me!
I made this recipe for dinner tonight. I followed the directions and ingredients as close as I could. It was fantastic! My husband will eat anything I make, but he lights up when I hit on something really good. He was a happy guy tonight! This is a keeper recipe. Thanks
So glad you found a keeper! Thanks for sharing, Ann!
I just made this for dinner. With a side of mashed potatoes. Delish!! I will make it again for sure.
Thank you so much for sharing that with me, Annette! I’m so glad you enjoyed it!
Hi,
I made this today, it was delicious! I left the hot sauce out as its not my thing, but it was simply gorgeous. Will be having again for sure!
We’re glad you enjoyed this recipe even without the sauce. Thank you for your good comments and feedback!
Epic fail for me. I’m not sure what I did wrong but my pork chops turned out tough. I think I should have used boneless pork chops instead of bone in. My bad! I will try again as the sauce is amazing.
Hi Terri, yes, we used boneless chops in this recipe. I haven’t tried a bone-in substitution to advise, so I can’t speak to that. Substitutions may hinder the recipe outcome. I always suggest making a recipe as written the first time around.
Made this recipe today and hubby and I both enjoyed it thoroughly and will definitely make it again. My chops were about an inch thick but they were soft and tender.
That’s great, Kathy! I’m so glad they were enjoyed.
This was the first recipe I tried after I searched for a recipe containing mushrooms and pork.
We were so happy we chose this recipe! The directions were easy to follow and the dish was delicious. My husband said he wants this one again!
I’m so glad you found it on my blog and tried it, Donna! Thank you for your great review!
As usual, turned out great. Tried to take a picture but couldn’t figure it out. 😄
Love your recipes. ❤️❤️
Good to know that you enjoyed it, Jonathan. No worries, you can share some photos next time on our Facebook page or group!
So yummy! I made a few minor adjustments. As I love fresh herbs I added in basil and oregano from my herb garden when the chops were simmering in the sauce. I used half and half instead of whipping cream and as I used fresh herbs I omitted the hot sauce. And added a bit more broth and half and half for additional sauce. Froze 3 containers. This is the best and will be added into my rotation!
That’s wonderful! Thank you for sharing, Marg. So glad you enjoyed this recipe.
These were sooo good! And super easy, which is required for me to make anything more than once. I made a cornstarch slurry with a portion of the chicken broth to make it gluten free, but followed the recipe exactly otherwise. Good stuff!!!!
Hi Mindy, thank you so much for your great feedback. So glad you loved this recipe!
J’ai remplacée le bout de la farine et de la crème par une canne de soupe aux champignons et du lait et je ne mets pas d’ail…ca fait la job et c’est très bon…
I’m glad you enjoyed that, Nat! Thank you for sharing that with us!
Have made this several times now – so perfect! The only thing I change is I bake the chops for awhile once all the sauce is added (covered, then uncovered for a few more minutes). Really a go to recipe for me ~ thank you!
You’re so welcome! Thank you for sharing, Traci. I’m happy you enjoyed this recipe.
Add the mushrooms being cooked then removed, and then the onions being cooked and removed? It’s not clear.
Hi Seline, the only thing that is removed is the pork chops after they are initially cooked so they aren’t overcooked. I’m not sure where you are seeing to remove anything else?
I would like to make this recipe a few days ahead of serving. Can I freeze this recipe?
Hi Margie, I have not tried freezing this but I think it could work. You’d have to experiment with it. We always eat it fresh.
Made this last night for the first time and I promise you it will not be the last!! It was so delicious!
Can’t wait to try it with chicken. Thanks for all the amazing recipes!
Wonderful to hear, Christie! Thank you for the review. I’m glad it was enjoyed. I’m sure it will be delicious with chicken!
This is one of my regular recipes now. My family all LOVE it and it is so easy to make. Have had it with rice, noodles and potatoes as the sauce tasted wonderful with each. (Note: The sauce is also excellent with chicken instead of pork too)
Hello Gillian, thank you for your fantastic feedback. It is a very versatile recipe and dish, I’m glad you love it!
Been cooking for 50 years and this was not good. The sauce was watery, and tasted like fat because of the fat on the pork chops. Due to diet I had to use sodium free broth. Pork chops were tough, and I’d baked it in the oven for an hour.
This recipe is soooo good! The pan was a little too big so the sauce didn’t fully cover the chops, so I just turned them and cooked another 8 minutes and they came out perfect. Great recipe!
Thank you for the review, I’m happy you enjoyed this recipe.
This pork chop recipe was absolutely delicious. Chops we’re tender and juicy. I used a tenderizing mallet on the boneless chops then I substituted baking soda for the salt in the seasoning. I let the seasoning ‘marinate’ for an hour or so.
For the sauce, I didn’t have whole milk so I substituted sour cream. Delicious!
Yum! Thank you for sharing with us, Patricia! I’m happy you enjoyed it.
This recipe was soooo delicious!
The sauce is amazing. I made double the sauce so we would have enough for gravy for the mashed potatoes we had with it. I did add an extra tablespoon of flour as we like thicker sauces. I think it would be great served on noodles, too. Yum and thank you!
Yay! That’s so great! I’m so happy you enjoyed that, Kathy!
What what if you don’t have heavy cream it seems every recipe I want to make calls for heavy cream and I never have it all I ever have in my fridge is milk 2%
Hi Margie, someone else shared this in the comments section “Tried this and it was fantastic. Didn’t have heavy cream so I used milk & a little more flour and it was just fine!” I hope that helps.
Tried the recipe yesterday for supper. Easy and absolutely delicious. Thanks for sharing! I have tried some of your recipes and have always been very satisfied. When I look for new recipes, yours are always my first choice.
Thank you for your good comments and feedback, Nicole. We’re glad to know that you loved the result!
This was so good! I was coming back to save the recipe and thought I’d leave a review- I never do! Easy too! Made mashed potatoes and sautéed spinach. We thought the sauce was the perfect consistency as written and I even used whole milk. We used it as a gravy with potatoes as someone else noted. Also used veg broth because what I had. Looking forward to making more of your recipes. Thanks!
Thank you for your review, Suzanne. I appreciate your sharing your experience with us, I hope you’ll love all the recipes that you will try!
I never leave reviews but after making this for dinner tonight I thought I should. I followed this recipe exactly and it is fantastic. Pork chops were very tender and had tons of flavor. The mushrooms and sauce is to die for. I used it as a gravy for my mashed potatoes. Thankyou for sharing. Looking forward to trying many more of your recipes.
I’m so happy you loved this recipe, Mike! Thank you so much for sharing that with me.
it look great and taste even better.love your recipes. your lemon chicken was a great hit this Christmas. so far we have enjoyed your recipes.
Thank you for your excellent feedback, Cathy! I’m so happy you love our recipes! Do you have a favorite?
Just tried this recipe. It was delicious. Chops were tender and juicy – and the sauce YUM!
Thank you
I’m so glad you enjoyed it! Thank you for the wonderful review, Sheri!
Absolutely delicious recipe – have made this several times already and can’t get enough of the sauce! If there is leftover sauce, I would usually save it and use it for biscuit the next day during breakfast. Thanks again for a wonderful recipe!
Hi Maria, you are very welcome. Great to hear that you loved this recipe, I hope you will enjoy all the recipes that you will try!
Can you make this recipe using the slow cooker? I was going to make the recipe as written then just poor the sauce over the pork chops and cook on low.
Hi Susan, I haven’t tried this in a slow cooker to advise on the outcome. If you experiment, let me know how you liked the recipe.
OMG! This was so good. Can’t wait to make it again and again.
I had pork tenderloin that I wanted to serve in a cream sauce – luckily I found this one! So Delicious!
I followed the recipe for the most part adapting to the pork tenderloin. Served alongside sautéed sweet peas & carrots from a previous dinner.
Thank you Natasha for a quick and easy dinner … and only 1 pan to clean up!
You’re welcome! I’m glad you tried and enjoyed this recipe. Thank you for your review.
Going to make this week. Do you think bone in pork chops will work as well?
Hi Nicole, I think that will work too. Please share with us how it goes if you try this recipe!
Bone in worked perfectly for me 🙂
Thank you so much for sharing that with us, Kayla!
Can you make sauce ahead and add sauté pork chops later
Hi Shari, I have always enjoyed this fresh, but I imagine that may work. If you experiment, I would love to know how that goes.
My three picky children loved this yummy recipe and requested I make it again.
Hello Jessica, great to hear that your kids loved this recipe, thank you for your great feedback!
The sauce is absolutely to die for. I was a little worried about the hot sauce since my mother-in-law hates spicy, but with only a teaspoon it just adds a little color and flavor. The pork is incredibly tender and juicy, I added a little smoked paprika into the dry seasoning and it complements the other flavors really well. I was able to finish my sides (mashed potatoes and French style green beans in lemon butter with shallots) while the sauce was simmering with the pork chops so everything was ready at the same time. With vegetable prep, as well as prepping the sides, it all took about an hour to come together. With everything prepped beforehand it probably would have been half an hour, so this is perfect for a quick weeknight meal. Easily five stars and I’ll definitely be making this again!!
I’d also like to add that the sauce was the right thickness since I noticed other comments saying it was thin, but I let it simmer for a little longer, probably closer to 10-12 minutes, so it reduced and thickened naturally.
Hi Kate! I’m so glad you and your mother law enjoyed it! That’s so great! THank you for your lovely comment and review!
You will need more flour for the sauce because it was way too thin. I had to make a slurry using 1 TBSP flour to a little water and added it into the sauce. Perfect! Some said their chops were dry. I brined mine for 1 1/2 hours before starting to cook, which will always make your chops more tender. If you do brine DO NOT salt your chops. Use the paprika and pepper only. I would make again. The sauce was amazing.
Thank you so much for sharing that with me, BoJe!
Delicious outcome! Took me no more than 30 minutes to make! I had rice and mash potatoes as the sides.
That’s just awesome! Thank you for sharing your wonderful review, Miriam!
I made this pork dish with some leftover medallions and it was fantastic! my mother even loved it and she doesn’t like mushrooms (I left them off her plate) and you were absolutely, right about the hot sauce. My husband said this has to go into the rotation! Thank you for your endless amazing recipes.
Wow! That’s great, Casthiner! Thank you so much for sharing this great review with me!
This is absolutely delicious! The sauce is very thin so next time I’ll add 3 tbsp of flour. Everyone enjoyed it even the kids but all agreed the sauce needs to be thicken. I cooked it for awhile trying to reduce it some but it just never thicken. But it’s so good we just drank it. lol When a recipe calls for pork chops I almost always use pork tenderloin and cut it into medallions and pound them into chops and cook them the same way as pork chops. They where so tender and held up very nicely to this sauce and all the cooking time without drying out like regular chops. This is definitely going into my monthly rotation! Thank you!
Thanks for your good review and feedback! Sounds like a good idea to try adding more flour on your next try. I’m glad the recipe was a hit!
I loved it too and also used medallions. I wanted mine to be thicker as well so I made a slurry with some of the sauce and more flour and it worked great,. I also, added a little sherry because I just love it in cream sauces.
Thank you so much for sharing that with me, Catherine!
Hi Natasha!
I tried this recipe and the flavor was so delicious!! The only issue I had was runny sauce. I added 1 tbsp flour to it but it didn’t thicken up. It was still delicious even with runny sauce. I will be attempting it again. Is there a certain technic I should use when adding the flour? I have never had luck making anything thick! Lol I think I’m doing something wrong.
Glad you liked it, Martha. The flour is used to thicken the sauce, otherwise, it may be too runny. You can try adding 2T of flour or you may try cornstarch instead. I hope that helps!
Great recipe, loved it. I didn’t add flour, I just reduced the cream until it became a little thicker.
Nice one, thanks for sharing that with us Mike. We also appreciate your great review and feedback!
I made this for my friend we both absolutely loved it!! I substituted a few things though . I can not have onions they cause migraines so I used shallots and I also used cream cheese for gravy instead . I used corn starch for thickener too. Instead of hot sauce I made a rub with Cajun spice . It came out so tender and had a nice kick but cream cheese calmed it down !!!! 😁 We finished pretty much everything thank you !!!!
Hello Stephanie, that is awesome! I’m happy to know that it turned out great using some of the substitute ingredients that you used. Thank you for your wonderful review and feedback.
Hi, i’m about to try this recipe but i was wondering what kind of hot sauce can i use? Is franks original hot sauce ok?
Franks will work well! Tobasco should work here also!
This recipe was so good and my husband loved it too!
That’s so great, Cindi! Thank you so much for sharing that with me.
I’ve been making this recipe for a few years now. Our favorite way is to use this recipe exactly how it is but substitute pork for chicken thighs and serve with rice. I use Frank’s Red Hot sauce and the flavor turns out so amazing! Definitely one of our favorite recipes of yours! Thanks!
Very nice! I’m happy that you liked it, thanks for sharing that with us!
Hi Natasha! What would you recommend eating this dish with? So to not eat the meat on its own, like mashed potatoes or roasted potatoes? Thanks!
Vegetables or mashed/roasted potatoes would be great!
Have made so many if your recipes and all are delicious. Can this recipe be made and reheated in oven?
Hi Anne, I have always enjoyed this fresh, but I imagine that may work. If you experiment, I would love to know how that goes.
This is the most delicious pork chop meal I have ever eaten! I used shitake mushrooms and serve over white rice. To die for!!!
Love it! I”m very happy to read your feedback, thank you so much for giving this recipe a wonderful review.
Hi Natasha,
I would love to add fresh asparagus to this recipe.
Any tips?
Hi Allison, I saw in the comments that others asparagus and loved the result too!
This worked really well, we used medallions of pork fillet.
Loved the sauce which we would like to use with Chicken or Steak – I wonder if the sauce would freeze?
Thanks for sharing, Chris. I haven’t tried freezing that to advise that but I think it could work. If you experiment, let me know how you liked the recipe.
This recipe was amazing!!! It felt easy and quick! I am obsessed. I use coconut cream instead of heavy whipping cream, due to my little one having a dairy allergy, and it came out so good! Thank you for sharing!!
You’re welcome, Alouise! I’m so happy you enjoyed it!
Made this recipe for dinner tonight. As always …your recipes dont disappoint. I have tried alot of your recipes and all of them were awesome. I will continue to follow and make your meals and I have recommended you to alot of friends. Keep doing what you do and I will keep making great meals…THANKS
Hi Helen, I will surely do that. Thank you for your wonderful review and feedback!
Instead of whipping cream can you use milk
Hi Terry, someone else shared this in the comments section “Tried this and it was fantastic. Didn’t have heavy cream so I used milk & a little more flour and it was just fine!” I hope that helps.
The pork and mushroom recipe has been the best yet!!! You’re an amazing chef and my sister, her fiancé and I thank you so much because it just has been amazing! Thank you again!!! 😍😍😍
You’re welcome, Anna! Thank you for this lovely comment! I’m glad you enjoyed it.
Hello! Just wondering I I can sub Beef for chicken broth. Will the flavor still be good?
Thanks!!
Hi Janice, I haven’t tested that substitution, but I imagine that should work.
Very tasty! I only used 1/4 teaspoon of hot sauce and that added just enough “kick” for me. I will definitely make this again.
Fantastic! Glad you loved it, Jane.
Very tasty! I love these 1 pan meals! I used only 1/4 tsp of hot sauce and it gave just the right amount of “kick” for me. I will definitely make this again.
Perfect! Thanks for your wonderful review, Jane.
I’ve made this before and loved it so much!! Making it again but with 8 pork chops .. do I double the whole recipe or just parts of it??
Hi Christina, if you click on the serving size in the recipe card, you can slide it up or down to scale the recipe ingredient lists. I hope that helps!“
Hi! I actually thoroughly enjoyed this. Turned out as hoped. The only thing I have to suggest it to add the word “be” at the start of your directions…. can’t be thicker then 1/2 lol. Badly written English just turns my tummy hahaha. Otherwise, it’s awesome!
Thanks for your feedback and suggestion!
Barbie – You should check your own spelling before judging someone else’s words! This isn’t English 101. It’s a recipe forum. Geez.
Hi want to make this tonight but what is hot sauce ? I have tobacsco sauce would this be a good substitute?
Many thanks 😊
Hi Janet, hot sauce is a spicy sauce or condiment made with chili peppers. The hot sauce gives the creamy mushroom sauce a light kick. If you are concerned about it being too spicy, add less sauce or omit it completely, but it adds great flavor to the sauce. Tobasco should work here.
Hi Natasha, made this for dinner tonight with bone in chops. Took your suggestions and it was sooo delicious. Thanks for the great recipe. 😋
I’m so glad you enjoyed it! Thank you for the wonderful review!
I made the mushroom and pork chops today. I had to add more flour as I wanted more of a gravy . This was too watery. I will say the flavor was very good. I also did not add hot sauce as there wasn’t any in the house. I will make this again.
Sounds good, Jackie. Thank you for sharing your experience with us making this recipe!
Absolutely Delish! My 12 year old hates any kind of gravy. But he loved this!!
So packed with flavor!
Thank you 🥰🥰🥰
That is the best when kids love what we moms make. That’s so great!
OMG! Made this for dinner last night and it was heavenly and so easy. Thanks for another repeat meal.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Excellent! This got rave reviews from the family and will be a repeat dish for sure. Thank you!
That’s so great! It sounds like you have a new favorite, Vivian!
Delicious! Will definitely be adding to my repertoire .
The sauce is absolutely wonderful. Unfortunately, as some others mentioned, the pork chops were dry despite following the tips.
Hi Vanessa, thank you for sharing that with me! Pork can be easy to overcook and turn dry which is why we are hooked on using our instant-read thermometer. It has saved many meals!
Thank you so much for this delicious recipe. My daughter can only have meat, milk, eggs, and mushrooms because of allergies, so we substituted monterery jack cheese for the flour to thicken and left several things out, but it was DELICIOUS!!
I’m so glad this worked for her! Thank you for sharing those substitutions with us!
I tried this recipe and it was easy and the taste was amazing.
Thank you so much, Vivian.
This is the second time I have made these…I think they came out better than the first time. I used a little “Better than Bouillon” in the gravy…put it over the top for me. Having grown up in a Ukrainian household, this meal really brings back memories…Again Thank You. Hugs from Canada.
Hello Linda, that’s so nice! Thanks for trying out this recipe and I hope that you will love all the recipes that you will try from my website.
Tried this and it was fantastic. Didn’t have heavy cream so I used milk & a little more flour and it was just fine!
So awesome! So great to hear that, thank you so much for your wonderful feedback.
What is the garnish you use on top? The green herb.
I’m making this tonight and hope it turns out well!
Hi Erin, you can use parsley to garnish it.
Just finished making this and OMG, it was sooooo good. The gravy/sauce is really, really good!!!! Thanks for another great meal/recipe.
You’re most welcome, Linda. I’m so glad you loved it!
Made as written, didn’t have heavy cream so added a bit more half and half and flour. yummy! A keeper for sure
Nice one, Marg. I’m glad you enjoyed it!