featured image of golden button mushroom sauce over grilled bone-in pork chops
Fast Dinner Recipes, Meats, Supper Time

Simple Golden Button Mushroom Sauce With Grilled Pork Chops.

Cooks in 25 Minutes Difficulty Easy 1 comment

This simple golden button mushroom sauce smothers grilled pork chops to create a delicious dinner the whole family will love. Made from simple pantry staples, this rich sauce is quick to prepare, requiring only careful grilling of the chops to create a rustic, flavorful dish. With a delightful hint of barbecue flavor, these skillet pork chops are cooked entirely on the stove top, making them an effortless yet satisfying dinner option for busy weeknights.

I love finding new ways to invent food that my family enjoys. This idea came to me when I debated what to pair with the next pork chop dish. Mushrooms are a natural choice to pair with grilled meats as they bring an earthy umami flavor and delicate texture that complements the heavier flavor of the grilled meat. 

When I found myself without BBQ this summer, I turned my attention to the cast iron grill pan. It’s one of the easiest ways to simulate great BBQ flavor right in your own kitchen. However, it may get smokey if you aren’t careful, so have the windows open just in case. 

If you love pork chops and want to experience them with an Asian flare, try our Marinated Pork Loin Chops next time!

golden button mushroom sauce over grilled pork chops steamed green beans on white plate

Why You Will Love This Easy Bone-In Pork Chops Mushroom Sauced Dish

Simple Ingredients. This recipe uses familiar and beloved ingredients like pork chops, white button mushrooms, garlic, and chicken stock, making it accessible and comforting. These well-known staples come together beautifully, creating a rich and flavorful dish that’s sure to please.

Easy Dinner Recipe: The straightforward cooking method, utilizing a cast iron grill pan and a few basic steps, makes this dish an excellent choice for home cooks of all skill levels. Whether you’re a novice or an experienced chef, you’ll appreciate how easily this meal comes together.

Perfect for Busy Weeknights: With a quick prep and minimal clean-up, this dish is ideal for those hectic evenings when you need a delicious and satisfying meal in under 30 minutes. The combination of pork chops and a savory mushroom sauce makes for a hearty dinner that can be whipped up quickly.

Let’s Get Started Making The Creamy Mushroom Sauce

First, choose your white button mushrooms with care. This great recipe is best with firm, very white mushrooms. Softer mushrooms won’t hold up to the browning, either. Gather the remaining ingredients and the frying pan and large skillet as we make the sauce and pork simultaneously on the stovetop.

Start by measuring the chicken broth, cornstarch, and butter and setting them aside near the stove for easy access. Next, clean the fresh garlic and mince it finely so that all the oils will be released into the sauce, and set that aside near the stove as well.

white button mushrooms in hot frying pan with olive oil

Next, clean the white button mushrooms as usual and set a wide frying pan on the stovetop over high heat to get it up to speed. We are browning the mushrooms in olive oil, and if you’ve ever cooked them in oil, you already know they are little sponges. So don’t be shy about adding extra oil if needed. The oil is what gives the mushrooms that pretty golden brown color.

Once the pan and oil are heated, turn them down to medium-high and dump the cleaned mushrooms into the pan. Stir the mushrooms every once in a while to turn them over. Don’t do this too frequently, or they won’t have a chance to brown. If you turn them and see that they aren’t browning, leave them a bit longer before stirring again. It’s worth the wait, I promise!

getting a nice golden color on white button mushrooms

While the mushrooms cook like this, you can heat up the cast iron grill pan for the bone-in pork chops. Getting it nice and hot is essential to sear the pork chops well and create those beautiful grill marks. More on cooking the pork chops will be discussed in the next section.

So now your mushrooms are fully golden and starting to get soft. It’s time to remove them from the frying pan. I have a warming burner, so I leave them on a plate while I work on the sauce. If you don’t, it’s okay. This sauce comes together in a couple of minutes, and we’ll transfer the mushrooms back to the heat afterward.

You will add a generous two tablespoons of butter to the mushroom pan. I use salted butter because it has a richer, buttery flavor. It’s really up to your personal preferences if you use butter. In fact, you can get away with using margarine too. We are browning the butter slightly because, as you recall, the heat is still set to medium-high. When the butter melts, pop the minced garlic directly in so it can sauté and release all the delicious garlic oil it’s got. Only do this for as long as it takes to melt that big blob of butter down, and it begins to brown.

When the butter has reached that point, add the four tablespoons of cornstarch. Using a wooden spoon, mix the cornstarch into the butter, and it will thicken the butter mixture and start to bubble. When those bubbles form, it’s time to add the chicken stock. Go slowly, adding the broth as we thin the cornstarch roux with the stock. We want it to thicken as we go. Keep stirring the whole time to make sure no lumps form.

Add the browned mushrooms back into the gravy and let it simmer on low heat while you finish cooking the pork chops.

When the pork chops are finished, smother them with the golden button mushroom sauce and serve! I like serving a hearty dish such as this with some lightly cooked spritely green beans so they still have a bit of crunch. Add a baked potato and a very rustic, hearty fall or winter meal.

Golden button mushroom sauce over grilled pork chops

Looking for something else? Try pairing these simple pork chops and mushroom gravy over a bed of your favorite rice. This tasty meal will be added to your weekly lineup.

How To Not Smoke Yourself Out Grilling Pork Chops On The Stove.

To ensure smoke-free cooking in your cast iron grill pan, heat it until it’s nice and hot. Cast iron pans retain residual oil from previous use, so it’s good practice to quickly wipe it clean to remove any excess that might cause smoke.

When cooking multiple pork chops consecutively, bits of meat and fat left in the pan can burn and smoke. Between cooks, carefully wipe the pan to avoid excess smoke, which can set off sensitive smoke alarms and isn’t healthy to inhale for you or your pets. Opening windows can help dissipate any smoke quickly.

After high heat:

  1. Reduce the pan temperature to achieve grill marks to cook the pork chops without over-caramelizing or burning them.
  2. Use a quality meat thermometer to ensure they reach an internal temp of 145°F to avoid foodborne illness.
  3. For well-done chops like those I prefer, aim for 160°F, checking in multiple spots for accuracy, especially with unevenly thick cuts.
grilling pork chops in cast iron grill pan

Cook each pork chop for about one minute on each side for the perfect sear on both sides of the pork, adjusting the time as needed based on thickness. Try rotating the chops in the pan for a professional touch to create cross-hatch grill marks. Once done, transfer them to a warm plate while finishing any remaining chops.

I enjoy using my cast iron grill pan for indoor grilling because it caramelizes the exterior beautifully and imparts a delightful outdoor flavor, making it an excellent alternative to traditional outdoor grilling.

Ingredients:

Bone-In Pork Chops: The pork chops provide a hearty and flavorful base for the dish, and the bone enhances their rich taste during grilling.

​White Button Mushrooms: These mushrooms add a savory, earthy flavor to the sauce, complementing the pork and adding depth to the dish.

​Fresh Garlic: Garlic infuses the sauce with a robust and aromatic kick, elevating the flavor profile.

​Cornstarch: This simple pantry ingredient thickens the sauce, giving it a velvety consistency that clings to the pork chops.

Chicken Broth: This simple ingredient provides a flavorful and savory liquid base for the sauce, helping to blend and enhance the other ingredients. 

​Olive Oil: This medium smoke point neutral oil is used to sauté the garlic and mushrooms, bringing out their flavors and ensuring they cook evenly.

​Salted Butter: This adds richness and a creamy texture to the sauce, making it smooth and indulgent.

​Black Pepper: Brings a subtle heat and seasoning, enhancing the dish’s overall taste.

close up of grill pork chop well done cut open with button mushroom sauce

Substitutions And Add-Ins For This Golden Mushroom Sauce

Bone-In Pork Chops: Substitute with boneless pork tenderloin chops, chicken breasts, or thick-cut steak.

​White Button Mushrooms: Use cremini, portobello, or shiitake mushrooms for a different flavor profile.

​Fresh Garlic: Replace with garlic powder or minced garlic from a jar if fresh garlic is unavailable.

​Cornstarch: It can be replaced with flour to make a roux, but it will need to cook longer to remove the flour flavor, and you need more of both the flour and the butter to thicken it properly. So, it’s best to stick with cornstarch, which is a good staple pantry ingredient to have on hand anyway. I use it so often, in fact, I buy the biggest one I can find.

Chicken Broth: Replace with beef, vegetables, or even water with a bit of soy sauce for a similar umami flavor. Alternatively, add white wine to the sauce to elevate to an elegant dining experience. A good choice is marsala wine. The recommended ratio for wine to a stock would be 1:1. If using white wine, simmer for 2-3 minutes with the butter and garlic until it has reduced by about half, and the alcohol has mostly evaporated. Then, continue as you would in the recipe.

Olive Oil: Easily replace with margarine, ghee, or a dairy-free butter alternative.

​Butter: Substitute with margarine, ghee, or a dairy-free butter alternative.

​Black Pepper: For a different spice profile, white pepper, crushed red pepper flakes, or freshly ground mixed peppercorns can be used.

To make the sauce more elaborate and flavorful, consider adding fresh herbs like thyme, rosemary, or parsley. Fresh thyme is particularly complementary to mushrooms and pork. Finely chopped shallots or onions sautéed with the garlic can create a sweet and savory base. For a creamy garlic mushroom sauce, stir in heavy cream or crème fraîche towards the end.

featured image of golden button mushroom sauce over grilled bone-in pork chops

Expert Tip, Serving And Storing Suggestions For Mushroom Sauce And Pork Chop Dish

Tip #1: High Heat and Patience: Sauté the mushrooms over medium-high heat in a wide pan. This ensures they brown evenly and develop a rich, golden color. Avoid stirring too frequently to allow a good sear.

Tip #2: Dry Mushrooms: Ensure the mushrooms are dry before cooking. Any moisture will cause them to steam rather than brown. Pat dry with a paper towel after washing to remove excess water. Alternatively, wipe each mushroom with a clean paper towel to remove the material it grew in. To begin with, this is best done only when the mushrooms look spotless. 

Tip #3: Season the Pork Chops: Season the pork chops in the grill pan with a mixture of salt and pepper, two parts pepper, to one part salt. This will give the meat a deeper, almost BBQ flavor as it grills.

To complete this delicious recipe, serve the golden mushroom-smothered pork chops over fluffy white rice. This dish is perfect for any night of the week, offering a hearty and satisfying meal. Enhance your plate with steamed greens or a crisp salad for a nutritious accompaniment. Opt for mashed potatoes for a comforting side dish.

Any leftover golden mushroom-smothered pork chops can be stored in a sealed dish in the refrigerator for up to 3-4 days. When you wish to reheat, you can do so in the microwave or stove, taking care not to overcook and dry them out.

For more easy dinner recipes, be sure to see our fast dinner recipe section, perfect for finding new recipes that feed your family with minimal cooking time.

If you’ve tried this golden mushroom-smothered pork chops recipe, I’d love to hear from you! Comment below with your thoughts, and don’t forget to rate the dish. Your feedback helps us create more flavorful and delicious ideas for you.

recipe card image of golden button mushroom sauce over cut grilled pork chop

Simple Golden Button Mushroom Sauce With Grilled Pork Chops

Amber Bondar
This easy dinner dish of golden button mushroom sauce over grilled pork chops comes together in under 30 minutes. The cast iron grill pan creates a delicious juicy bone-in pork chop that is paired with this easy golden mushroom sauce. The recipe calls for simple pantry ingredients making it an economical family dinner.
5 from 1 vote
Prep Time 5 minutes
Cook Time 25 minutes
Course Main Course
Cuisine American, Canadian
Servings 5

Equipment

  • 12" Frying Pan
  • Cast Iron Grill Pan
  • measuring cup
  • knife
  • Cutting board
  • Tablespoon
  • Stirring Implement
  • Tongs

Ingredients
  

  • 6 Bone-In Pork Chops
  • Olive Oil To Coat Bottom Of Frying Pan
  • 3 Cups White Button Mushrooms Whole, Cleaned
  • 2 Tbsp Salted Butter Rounded/Generous
  • 4 Lrg Fresh Garlic Cloves Minced
  • 4 Tbsp Cornstarch
  • 2.5 Cups Chicken Stock/Broth
  • 1 Tsp Black Pepper
  • Salt & Pepper To Season Pork Chops 1/2 ratio

Instructions
 

Cast Iron Grilling Bone-In Pork Chops

  • Start by heating the cast iron skillet to high temp.
  • Lay the pork chops in the pan to sear for one minute each side.
    6 Bone-In Pork Chops
  • Sprinkle each side with the salt/pepper mixture to season while cooking. Remember that 1/3 of the seasoning will come off in pan so don't skimp.
    Salt & Pepper
  • The pork should cook two-four minutes per side.
  • Test the internal temperature for doneness, 145℉ for mid-rare, 160℉ well done.
  • If cooking in batches keep the cooked pork chops warm in a low-temp oven 170℉ until ready to serve all together.

The Golden Button Mushroom Sauce

  • Heat 12" frying pan on high heat with olive oil. When hot reduce to medium-high.
    Olive Oil
  • Add the mushrooms and allow to cook stirring only occasionally until they turn golden and soften. Approximately 6-8 minutes. If the pan appears to get dry while cooking the mushrooms add a bit more olive oil and toss mushrooms to coat evenly.
    3 Cups White Button Mushrooms
  • Remove mushrooms from pan and add the butter and garlic.
    2 Tbsp Salted Butter, 4 Lrg Fresh Garlic Cloves
  • Saute garlic in butter until butter is fully melted and starts to brown slightly.
  • Add the cornstarch and stir continually while it cooks.
    4 Tbsp Cornstarch
  • When the roux bubbles start to add the chicken broth a bit at a time continually stirring to remove lumps.
    2.5 Cups Chicken Stock/Broth
  • Once all the chicken stock is in the pan go ahead and add the mushrooms back to the pan.
  • Sprinkle with black pepper and stir.
    1 Tsp Black Pepper
  • Allow to simmer on low heat until the sauce thickens. Approximately 2-3 minutes.
  • Remove from heat and pour hot mushroom sauce over the grilled pork chops to serve.
Keyword cast iron grill pan, mushroom sauce, mushrooms, porkk chops

One Comment

  1. 5 stars
    I loved this easy recipe. Yummers.

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