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Pork Chops with Mushroom Cream Sauce

Pork Chops with Mushroom Cream Sauce

Restaurant quality pork chops can be preapared at home with minimal effort following this recipe.


  • 4 Bone in pork chops 1 1/2-inch thick
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • Freshly ground pepper
  • 6 tbsp Butter
    2 lbs mushrooms, tough ends removed, cut in half
  • 3 Garlic cloves, minced
  • 1 cup Dry white wine
  • 1 cup Heavy cream
  • 1 tbsp Dijon mustard
  • 2 tbsp Fresh thyme, minced
  • 1 Lemon
  • 2 tbsp Fresh chives


  • Pat pork chops dry with a paper towel and salt and generously pepper them.
  • In a large heavy bottom skillet heat oil over high heat until you see wisps of smoke. Working with two pork chops at a time set seasoned meat into the pan. Brown without flipping for 3 minutes, flip and continue cooking for another 3 minutes. Continue flipping back and forth until internal temp reads 160°F. Continue this process with the remaining pork chops and set aside.
  • Reduce heat to medium and add the butter to the pan. Once melted add mushrooms and stir until cooked through, about 5 minutes.
  • Add in garlic and cook for 1 more minute.
  • Pour the dry wine along with the fresh thyme into the pan and bring to a simmer. Allow mushroom mixture to simmer until wine is reduced by half.
  • Add in heavy cream and mustard and stir until all ingredients are combine.
  • Adjust seasoning with salt and pepper. Add pork chops to the pan, spooning the sauce over them.
  • Finish the dish with freshly squeezed lemon juice and fresh chives. Serve warm with plenty of sauce and mushrooms.

Pork Chops with Mushroom Cream Sauce

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