Simple Seared Pork Chops with Cream Sauce

I mentioned a few weeks ago that I had not had a pork chop in years. I use to make seared pork chops all the time, but my family prefers a good lamb chop most days now. Recently, I decided to make my version of pork chops in a simple cream sauce (This is my standard base sauce that I use). The reason this recipe is simple is because I am using my go-to favorite seasoning that I grew up using, Lawry's seasoned salt. I have called it Lawry's 'Seasoning' salt for years, and recently noticed, that is not even the name of it! LOL! I hope your family enjoys the recipe as much as we did.

Note: You can deglaze the pan using a dry white wine or white sherry cooking wine found in the condiment section or by the salad dressing, but this step is not required.

After you sauté the crushed garlic in step 3, you would add about  1/2 cup of the white dry wine and let the alcohol cook out and the liquid reduce for about 3-4 minutes. Then you would continue to the next step.

Seared pork chops covered in herbs

Simple Seared Pork Chops with Cream Sauce

Pork Chops Seared and made with a cream sauce that is filled with herbs and mushrooms. This is a super easy recipe to make and pair with rice and a steamed veggie to go on the side! This recipe is one of my favorites to make any weekday.

No items found.

Edie O.


Cream Sauce:

  • 2 tablespoons fresh chopped parsley, divided
  • 1 tablespoon fresh chopped thyme
  • 1 small shallot, chopped
  • 4 cloves garlic, crushed
  • 3/4 cup heavy cream
  • Optional: 1 cup Baby Bella mushrooms, sliced
  1. Rinse and pat dry the pork chops then season chops with Lawry's seasoning salt and pepper. Heat oil and butter in a large frying pan or skillet over medium-high until butter is melted and bubbling slightly.
  2. When the pan is hot, sear chops for about 5 minutes per side until golden brown in color and the center of the pork chop is no longer bright pink . Transfer the pork chops to a plate covered with aluminum foil, and wrap the pork chops in the foil. let them rest and set aside while you make your cream sauce.
  3. In the same pan add the chopped shallot and cook for about 1 minute, before adding in the sliced mushrooms. Cook for 3-4 minutes over medium heat. Scrape up any bits left over from the pork chops. When mushrooms are soft and browned, add half parsley, half thyme and all of the crushed garlic; sauté for 30 seconds until fragrant.
  4. Pour in the heavy cream to cook with the mushrooms and bring to a gentle simmer for 3-4 minutes until slightly thickened.
  5. Place the chops in the thickened sauce, allow to simmer for a minute to heat through. Garnish with remaining herbs and serve immediately.


You Might Also Like



This looks amazing! I love the idea of using Creme Fraiche here. 💕💕


These look so lovely! I love the idea of using pizza dough. We make TJ pizza all the time and often have like half a bag of dough left. Next time we do, I'll make these for breakfast the next day. Thanks for sharing :)


These tacos look amazing!


Did you love this? Let us know!

Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.