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Creamy Mushroom Pork Chops With Mashed Potatoes - A Cozy, Classic Dinner

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 bone-in or boneless pork chops, about 1 inch thick
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 8 ounces cremini or white mushrooms, sliced
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons chopped fresh parsley, plus more for serving
  • 2 pounds russet potatoes, peeled and cut into chunks
  • 4 tablespoons butter, for the mashed potatoes
  • 1/2 cup milk, warm
  • Salt and pepper, to taste for the potatoes

Method
 

  1. Prepare the potatoes first. Put the peeled potato chunks in a large pot and cover them with cold water. Add a generous pinch of salt, then bring the pot to a boil. Cook for 15 to 20 minutes, or until the potatoes are very tender.
  2. Season the pork chops. While the potatoes cook, pat the pork chops dry with paper towels. Season both sides with salt, pepper, and garlic powder. Dry pork chops brown better, so do not skip this step.
  3. Sear the pork chops. Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook for about 3 to 4 minutes per side, until they develop a golden crust. Remove them from the pan and set them aside.
  4. Cook the mushrooms and onions. Lower the heat to medium and add the butter to the same skillet. Stir in the mushrooms and onion, then cook for 5 to 7 minutes. The mushrooms should soften and release their moisture, and the onions should turn translucent.
  5. Add the garlic and flour. Stir in the minced garlic and cook for 30 seconds. Sprinkle the flour over the vegetables and stir well so everything gets coated. This helps thicken the sauce later.
  6. Build the cream sauce. Slowly pour in the chicken broth while stirring to prevent lumps. Add the heavy cream, Dijon mustard, and Worcestershire sauce. Let the sauce simmer for 3 to 5 minutes until it starts to thicken.
  7. Finish the pork chops in the sauce. Return the pork chops to the skillet and spoon sauce over the top. Cover the pan and cook for another 5 to 8 minutes, or until the pork reaches 145°F in the center.
  8. Mash the potatoes. Drain the cooked potatoes well, then return them to the pot. Add the butter and warm milk, then mash until smooth and creamy. Season with salt and pepper to taste.
  9. Serve and garnish. Spoon the mashed potatoes onto plates, top with a pork chop, and ladle the mushroom sauce over everything. Finish with chopped parsley for a fresh pop of color and flavor.