Pork Chops with Mushrooms and Shallots
These Pork Chops with Mushrooms and Shallots are juicy and flavorful, made with a creamy Dijon sauce perfect for weeknight dinner!
Pork Chops with Mushrooms and Shallots
This easy pork chop recipe was adapted from this Pork Chops with Dijon Herb Sauce. The addition of mushrooms and shallots will make you fall in love! This has become my go-to recipe, the pork chops always come out perfectly cooked, and the flavors will make you want to make this again and again! If you like breaded pork chops, you make also like these Oven Fried Pork Chops.
These delicious pork chops are one of my favorites to make for dinner! We have these, plus a few other pork chop recipes on constant rotation in my home. On nights we are craving Latin cuisine, we often make are these Breaded Pork Cutlets with Lime, which are basically thin cut, boneless pork chops. For a low-carb twist, these Quick Garlic Lime Marinated Pork Chops are also always a hit.
Variations
- Fresh thyme would make a great substitution for parsley.
- Wilt some greens like spinach or chard at the end.
More Pork Chop Recipes You Will Love
- Quick Garlic Lime Marinated Pork Chops
- Breaded Pork Cutlets with Lime
- Pork Chops and Apple Sauce
- Stuffed Pork Chops
- Crock Pot Sazon Pork Chops
Pork Chops with Mushrooms and Shallots
Ingredients
- 1 tsp butter or ghee
- 4 pork loin chops, bone-in, trimmed or 1 lb (boneless)
- 1/2 tsp kosher salt
- fresh black pepper
- 1/4 cup chopped shallots
- 1 cup low sodium chicken stock
- 10 oz sliced baby bella mushrooms
- 1 tbsp Dijon mustard
- 2 tbsp chopped fresh parsley
Instructions
- In a large frying pan heat the butter over moderately low heat.
- Season pork with salt and pepper.
- Raise heat to medium and add the chops to the pan and sauté for 7 minutes.
- Turn and cook until chops are browned and done to medium, about 7-8 minutes longer or until the pork reads 160F in the center.
- Remove the chops and put in a warm spot.
- Add shallots to the pan and cook, stirring, until soft, about 3 minutes.
- Add the stock to deglaze the pan, stir in the mustard, 1 tbsp parsley, then add mushrooms, season with fresh pepper and cook about 3 minutes, or until mushrooms are done.
- Put the chops on a platter and pour the mushroom sauce over the meat, top with remaining parsley.
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Made this recipe tonight with about 7 cloves of garlic, chopped, because I was out of shallots. My husband said it was the best pork chops he’s ever eaten. Yay!!! 👏👏👏 I have to agree It WAS delicious!! Thank you for sharing.
This was absolutely delicious. The pork chops I had were thick so I seared for a few minutes on each side & finished them in the oven. I didn’t have shallots so I used Vidalia onion & I sautéed the mushrooms with those. I’m so glad I doubled the sauce because it’s so flavorful & was great on the rice too. The sauce would be great on chicken as well. , I will definitely be making this again.
I’m a bit confused. Shouldn’t the mushrooms be sautéed along with the shallots before deglazing with the stock? Or, are you boiling the mushrooms?
Thanks,Amy
Delicious.
I’m not much of a thick pork chop lover, but this recipe made it absolutely delicious! We will definitely do this one again!
My sauce looked nothing like yours. Mine’s broths and brown, not a creamy gold.
I made this tonight, very easy and delicious!
shouldn’t pork be cooked to a temp of 145? 160 seems a bit high.
Made this last night. Added garlic with the shallots. My boys even commented that fhey liked it. Will make again.
Made this tonight, it was wonderful! Who knew just mustard and stock could make such a delicious sauce. Will definitely make it again.
Glad you enjoyed it!
Oops when I hit the weight watchers points link the recipe comes up as baked rice and peas.
I made Pork Chops w/mushrooms and shallots today. We love it! And it’ll be in our regular rotation. However, when I clicked on “WW Personal Points,” it took me to Baked rice and Peas on the WW app. Would you please have someone fix that to connect with the pork chops recipe?! Thanks.