4 from 1 vote
Skillet Pork Chops
Skillet Pork Chops
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

Don't worry - the cream mixes in with the juices from the chops and the mushrooms, so it's not too rich.

Course: Main Course
Cuisine: American
Servings: 4 people
Author: Betsy Edwards
  • 2 tablespoons canola oil
  • 1 to 4 pork chops bone-in (about 1 inch thick)
  • 1 large shallot diced
  • 1 (8 ounce) carton button mushrooms sliced
  • 1/8 teaspoon dried rosemary crushed or powdered
  • 1 cup heavy cream
  • 2 tablespoons butter
  1. Season each pork chop on both sides with 1/2 teaspoon salt, 1/2 teaspoon pepper and a pinch of sugar.   Heat oil in a large skillet over medium high heat until hot, but not smoking.  

  2. Cook chops until browned on one side, about 3 - 4 minutes.  Turn chops and cook on other side until browned.  Remove chops to a plate.

  3. Reduce heat to medium and add butter, 1/8 teaspoon salt, rosemary, shallots and mushrooms.  Cook 5 - 6 minutes, stirring periodically.

  4. Add in heavy cream, stirring to combine and scraping up any brown bits on the bottom or the skillet.   Add in chops and any accumulated juices on the plate.  Simmer 5 - 6 minutes, or until chops are done.