Pan seared pork chops with creamy mushroom sauce and asparagus

Ingredients for Pork Chops with Mushroom and Asparagus

I have made this recipe more times than I can count, and the ingredient list has stayed almost identical every time because it just works. Fresh asparagus and good mushrooms make a real difference here. Here is what you will need:

For the Pork:

• 4 boneless pork chops, 1 inch thick (about 1 1/2 pounds) – I recommend thicker cuts for the best sear and juiciest result
• 1/4 cup all-purpose flour – reserve the leftover after dredging, it thickens the sauce
• 1 tablespoon kosher salt
• 1 tablespoon garlic powder
• 1/2 to 1 tablespoon black pepper – my preference is closer to 1 tablespoon for a bolder finish
• 1 tablespoon butter (for the pork)
• 1 tablespoon olive oil (for the pork)

For the Veggies:

• 2 tablespoons butter (for the veggies)
• 1 tablespoon olive oil (for the veggies)
• 1 pound asparagus (ends snapped off, sliced into thirds) – in my experience, medium thickness stalks hold up best in the pan without going mushy
• 8 ounces mushrooms (sliced)

For the Pan Sauce:

• 2 tablespoons balsamic vinegar
• 1 cup chicken broth
• 1 cup heavy cream or half and half – I usually go with heavy cream for a richer, more restaurant-style sauce
• 3 sprigs fresh thyme or 1/2 teaspoon dried thyme

Step-by-Step Instructions

I recommend reading through all the steps before you start cooking so the timing flows smoothly from one stage to the next. Working in organized stages is what makes this recipe feel effortless.

Step 1: Preheat your oven to the keep warm setting, about 170 degrees F. This is just for holding the cooked pork and veggies warm while you build the sauce. It will not continue cooking the chops.

Step 2: Heat a dry 12-inch skillet over medium-high heat for 3 to 5 minutes until very hot. A properly preheated pan is the key to a golden crust, so do not rush this step.

Step 3: Pat the pork chops completely dry with paper towels. Use a sharp knife to snip 2 small cuts into the fat cap along the side of each chop. This prevents the chops from curling up during searing and helps them lie flat for an even crust. Do not skip this step, especially with thicker cuts.

Step 4: In a shallow bowl, mix together the flour, kosher salt, garlic powder, and black pepper. Dredge each pork chop through the mixture, coating all sides and edges well. Set the leftover flour mixture aside, you will use it to thicken the sauce later.

Step 5: Add 1 tablespoon each of butter and olive oil to the hot skillet. Once the butter melts and the oil shimmers, add the pork chops with plenty of space between each one. Crowding the pan causes steaming instead of searing, which means no golden crust.

Step 6: Sear over medium-high heat for 2 minutes, then lower the heat to medium and cook another 2 to 3 minutes. Flip each chop and cook on the second side for 4 to 5 minutes until a meat thermometer reads 140 degrees F. Trust the thermometer more than the clock here.

Step 7: Transfer the pork chops to a baking sheet and place them in the warm oven. They will stay perfectly warm without overcooking while you finish the rest.

Step 8: In the same skillet, add 2 tablespoons butter and 1 tablespoon olive oil. Add the asparagus and mushrooms and cook over medium-high heat for 3 to 4 minutes, scraping up all those golden browned bits left from the pork. Those bits are pure flavor. Remove veggies to the warm oven.

Step 9: Return the skillet to medium-high heat. Add the balsamic vinegar and let it bubble for about 30 seconds, scraping up any remaining bits from the bottom of the pan.

Step 10: Gradually stir in the chicken broth and add the thyme. Whisk in the reserved flour mixture and simmer until bubbles form across the entire surface, which means the raw flour taste has cooked out.

Step 11: Reduce the heat to medium and gradually whisk in the cream. Bring back to a gentle simmer.

Step 12: Return the pork chops and veggies along with any resting juices to the skillet. Simmer gently on medium to medium-low heat for 2 to 5 minutes until the sauce thickens to a creamy gravy consistency. Serve immediately over your choice of base.

What to Serve with Pork Chops with Mushroom and Asparagus

The creamy balsamic pan sauce is rich and full of flavor, so your best sides are ones that soak it up or offer a fresh contrast in texture.

Mashed Potatoes: This is the most satisfying pairing. The buttery, creamy texture of mashed potatoes is a perfect match for the mushroom sauce and makes the whole plate feel like a complete comfort meal.

Egg Noodles: Wide egg noodles catch the sauce in every fold. This is a cozy, filling option the whole family tends to love. For a fun twist, try serving alongside this Cajun Alfredo Sauce tossed pasta on the side.

Texas Roadhouse Seasoned Rice: A well-seasoned rice base soaks up the pan sauce beautifully without competing with the main flavors. This recipe is a great match for the richness of the mushroom gravy.

Cauliflower Rice: For a lower carb option, cauliflower rice keeps things light while still letting the creamy sauce shine. It is a great choice if you are watching carbs without sacrificing satisfaction.

Brown Butter Gnocchi with Asparagus and Prosciutto: If you love the asparagus in this dish, this gnocchi recipe is a natural companion. Serve it as a side or a starter for a dinner party spread.

Crispy Gnocchi with Spinach and Feta: Another great gnocchi option that adds texture and a slightly tangy flavor that balances the richness of the cream sauce.

Green Bean Casserole: A classic American side that pairs naturally with creamy skillet dinners. The savory, hearty flavors complement the pork without overpowering it.

Cilantro Lime Rice: The bright, fresh notes in this rice recipe offer a nice contrast to the deep, savory mushroom sauce and help lighten up the overall plate.

Simple Green Salad: A crisp salad with a light vinaigrette cuts through the richness of the cream and adds freshness to balance the plate without any extra cooking.

Storage and Serving Tips

Leftovers store well in an airtight container in the refrigerator for up to 3 to 4 days. I recommend storing the pork, veggies, and sauce together in the same container so the meat stays moist and picks up even more flavor overnight.

To reheat, warm gently on the stovetop over medium-low heat, adding a small splash of chicken broth if the sauce has thickened too much in the fridge. The microwave also works well on 50 percent power to avoid drying out the pork chops.

One thing worth knowing is that the creamy sauce does not freeze well and tends to separate once thawed. Since this recipe comes together in 30 minutes, it is easy enough to make fresh when you need it. Pro tip: if you are meal prepping, keep the sauce separate and combine everything when reheating for the best texture.

FAQs

Pork Chops with Mushroom and Asparagus

Juicy pan seared pork chops finished in a rich balsamic cream sauce with sauteed mushrooms and asparagus. A 30-minute one-skillet dinner the whole family will love.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 689

Ingredients Equipment Method Notes

Ingredients

  

• 4 boneless pork chops 1 inch thick, about 1 1/2 pounds total
• 1/4 cup all-purpose flour reserve leftover after dredging for sauce
• 1 tbsp kosher salt
• 1 tbsp garlic powder
• 1/2 to 1 tbsp black pepper
• 1 tbsp butter for pork
• 1 tbsp olive oil for pork
• 2 tbsp butter for veggies
• 1 tbsp olive oil for veggies
• 1 lb asparagus ends snapped off, sliced into thirds
• 8 oz mushrooms sliced
• 2 tbsp balsamic vinegar
• 1 cup chicken broth
• 1 cup heavy cream or half and half
• 3 sprigs fresh thyme or 1/2 tsp dried thyme

Equipment

• 12-inch skillet or cast iron pan
• Meat thermometer
• Baking sheet
• Shallow bowl
• Whisk

Method

 

1. Preheat your oven to the keep warm setting, about 170 degrees F.
2. Heat a dry 12-inch skillet over medium-high heat for 3 to 5 minutes until very hot.
3. Pat pork chops dry with paper towels. Use a sharp knife to snip 2 cuts into the fat cap along the side of each chop to prevent curling during searing.
4. In a shallow bowl, combine flour, kosher salt, garlic powder, and black pepper. Dredge each pork chop through the mixture, coating all sides and edges well. Reserve the leftover flour mixture and set aside.
5. Add 1 tablespoon each of butter and olive oil to the hot skillet. Once butter melts and oil shimmers, add pork chops with plenty of space between each one.
6. Sear over medium-high heat for 2 minutes, then reduce to medium heat and cook another 2 to 3 minutes. Flip each chop and cook the second side for 4 to 5 minutes until a meat thermometer reads 140 degrees F.
7. Transfer pork chops to a baking sheet and place in the warm oven to rest while you finish the recipe.
8. In the same skillet, add 2 tablespoons butter and 1 tablespoon olive oil. Add asparagus and mushrooms and cook over medium-high heat for 3 to 4 minutes, scraping up the browned bits from the pork, until the asparagus is crisp-tender. Remove veggies to the warm oven.
9. Return skillet to medium-high heat. Add balsamic vinegar and let bubble for 30 seconds, scraping up any remaining bits from the bottom of the pan.
10. Gradually stir in chicken broth and add thyme. Whisk in the reserved flour mixture and simmer until bubbles form across the entire surface.
11. Reduce heat to medium and gradually whisk in the cream. Bring back to a gentle simmer.
12. Return the pork chops and veggies with any resting juices to the skillet. Simmer gently on medium to medium-low heat for 2 to 5 minutes until the sauce thickens. Serve immediately over rice, egg noodles, mashed potatoes, or cauliflower rice.

Notes

Do not discard the leftover flour mixture after dredging. It is used to thicken the pan sauce. Always use a meat thermometer for best results. The creamy sauce does not freeze well, so enjoy leftovers within 3 to 4 days stored in the refrigerator.