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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.
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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
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