Pork Chops with Mushroom Sauce
Thick-cut pork chops pan-seared to a golden crust and finished in a creamy mushroom sauce. A satisfying high-protein dinner ready in 25 minutes.
Thick-cut pork chops pan-seared to a golden crust and finished in a creamy mushroom sauce. A satisfying high-protein dinner ready in 25 minutes.
Per serving · Adjust servings below to scale ingredients
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Pat pork chops dry and season both sides with garlic powder, smoked paprika, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat. Sear chops for 4–5 minutes per side until golden. Internal temp should reach 63°C (145°F). Remove and rest on a plate.
In the same skillet, add mushrooms and cook for 3–4 minutes until browned.
Add garlic and thyme, cook 1 minute. Pour in chicken broth and scrape up any browned bits.
Stir in cream (or Greek yogurt off heat) and simmer 2 minutes until sauce thickens slightly.
Return pork chops to the pan, spoon sauce over top, and serve immediately.
Values are per 1 serving and stay fixed regardless of the servings adjuster above — use the adjuster to scale ingredients only.
Pork chops provide 44g of protein per serving. Using Greek yogurt instead of heavy cream in the sauce keeps calories in check while adding a small protein boost.
Cook the pork chops and sauce separately if prepping ahead. Store chops and sauce in separate containers in the fridge for up to 3 days. Reheat together in a covered pan over low heat.
Prep individual components ahead — cooked protein keeps 3 days, sauces up to 5 days. Assemble and heat together just before serving.
Swap heavy cream for coconut cream (dairy-free) or half-and-half (lighter). The sauce will be thinner but still delicious. Greek yogurt stirred in at the end also works.
The pan must be hot before the protein goes in — add oil and wait until it shimmers. Pat the protein completely dry first (moisture prevents browning). Don't crowd the pan; cook in batches with space between each piece.
Recipe by
BoBo ChefFitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.
