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Creamy Skillet Pork Chops and Mushrooms

This meal is comfort food on a plate.

This pork chop dinner not only is super easy to make and was a hit with the family, it is perfect for busy days. The pork chops and creamy sauce are also low carb, trim healthy mama s. There are also no special ingredients needed in the recipe. You can run to your local grocery store and get the ingredients

This recipe is a perfect company meal as well.

If you need something to serve to company and don’t want to spend a long time n the kitchen, put this on your menu. It really is that good. If someone doesn’t like mushrooms, they can just not put them on their plate. My son who isn’t a mushroom lover, just didn’t add any to his plate and still loved it. There weren’t any leftovers at my house!

A few tips for this creamy skillet pork chops and mushrooms

You can reduce the amount of cream in the recipe if you want to reduce the amount of fat. I would just increase the amount of stock. I simmered my sauce until it thickened up a little. You can use 1/2-1 teaspoon of xanthan gum instead of simmering, or if you increased the stock an reduced the heavy cream and it isn’t as thick as you would like. It’s entirely up to you and your family’s preference.

Serving ideas

You can serve this on top of mashed cauliflower, another low carb mash, zoodles, or other low carb noodles. I served this on top of my new way to make mashed potatoes. My family eats these up! I use cauliflower, yellow squash, a few small yellow potatoes, and 2 ounces of reduced fat cream cheese. Here is a link to the recipe. You can see that recipe here

Skillet Creamy Pork Chops and Mushrooms


  • 4 Bone-in Pork Chops
  • 3/4 t Salt
  • 1/2 t Black Pepper
  • 2 Plus T Olive Oil
  • 8 oz Sliced Mushrooms
  • 1 1/2 T Minced Garlic
  • 1 t Dried Rosemary
  • 3/4 C Chicken Broth
  • 1/2 C Heavy Cream
  • 1 t Smoked Paprika


  • Season the pork chops with salt, pepper, and onion powder. Pour 1 tablespoon of the olive oil in a large skillet. Place pork chops in skillet over medium heat.
  • Cook the pork chops on one side for about 5 minutes. Flip over and cook the pork chops on the other side for about 5 more minutes.
  • Remove the pork chops from the skillet. Add another tablespoon of oil and the mushrooms.
  • Stir and don't allow to stick.
  • Add the rosemary and minced garlic. Cook and stir.
  • Pour in the chicken broth. Allow to cook for a few minutes.
  • Pour in the heavy cream and allow to simmer for a couple minutes.
  • Once it is thickened, add the pork chops and heat through.
  • Serve warm with the sauce served on top.

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