Pork Chops with Brandy Mushroom Sauce
Pork Chops with Brandy Mushroom Sauce is an easy recipe that delivers tender, juicy pork chops every time. The creamy mushroom sauce takes this pork chop recipe from a weekday family dinner to a gourmet dinner for company.
This recipe starts with perfectly seared pan-fried pork chops. The same skillet is then used to cook the mushrooms, garlic, and shallots. A bit of cream and chicken broth is added to make an amazing, creamy mushroom sauce. The splash of brandy in the sauce adds a rich depth of flavor and complexity. Pork chops with mushroom gravy are perfect with a side of Roasted Garlic Mashed Potatoes or Parmesan Oven Roasted Potatoes.
Tips for making perfect pork chops
- I like to use a cast iron skillet to pan fry the pork chops. It works well to achieve a great sear on the chops and the tasty browned bits that stick to the bottom of the pan add additional flavor to the mushroom sauce.
- Don’t overcook the pork chops or they will be tough and dry. Cook only until they reach an internal temperature of 160ºF.
- If using extra thick pork chops, fry until you have a sear on them, then transfer to a 350ºF oven to finish cooking. Prepare the sauce while the chops finish cooking.
- The brandy adds great flavor to the mushroom sauce, but if prefer it can be left out or substituted with white wine.
- I prefer the mild taste of shallots but regular onions will also work in this recipe.
- Heavy cream is used as it adds superior flavor and thickens the sauce without having to use any kind of thickening agent.
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Pork Chops with Brandy Mushroom Sauce
Tender, juicy pork chops in a creamy Brandy Mushroom Sauce
Ingredients
- 4 thick cut pork chops
- 4 cups sliced mushrooms fresh
- 2-3 large shallots thinly sliced
- 2 tablespoons chives chopped
- 2 cloves garlic finely minced
- 1/2 cup brandy
- 1 cup heavy cream
- 1 cup chicken stock
- 1 tablespoon olive oil
- 1 teaspoon fresh ground pepper
- 1 teaspoon salt
Instructions
- Heat oil in a large skillet.
- Generously salt and pepper the pork chops.
- Heat olive oil in a cast iron or heavy skillet. Over medium-high heat, fry the pork chops for about 5-7 minutes per side. If the pork chops are quite thick I usually pan fry to get a nice sear on both sides, then transfer to a baking dish to finish cooking in a 350º F preheated oven. Cook until the chops reach an internal temperature of 160º F.
- Remove the pork chops from the skillet and transfer to a baking dish. Keep warm in the oven while you prepare the sauce.
- Using the same skillet, add the sliced mushrooms and cook until golden brown. Add more oil or butter to the skillet if necessary.
- When the mushrooms are almost done add the shallots and garlic to the pan. Cook until tender.
- Add the brandy to deglaze the pan.
- Stir in the heavy cream and simmer until the sauce has thickened a bit.
- Gradually stir in the chicken stock a bit at a time until the sauce gets to desired consistency.
- Season with salt and pepper.
- Add the pork chops back to skillet. Cover and simmer for an additional 4-5 minutes.
- Garnish with chopped chives and serve with your favorite side dish.
Nutrition
Calories: 645kcalCarbohydrates: 10gProtein: 56gFat: 34gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 225mgSodium: 821mgPotassium: 1303mgFiber: 2gSugar: 6gVitamin A: 945IUVitamin C: 5mgCalcium: 96mgIron: 2mg
Tried this recipe?Let us know how it was!
Bone in or boneless pork chops?
Kelley, it doesn’t really matter, both will work. When I made it and photographed the recipe for my blog I used boneless.
Ok thanks so much Laureen!
This is also a low carb recipe as well. You might want to mention that in your description of the dish because there are so many of us out there looking for new recipes.
Hi Kimberly, thanks for that helpful hint, I will edit my post to include low carb info.
Substitute for brandy?
Hi Mona, if you want non-alcohol, just add a bit more chicken broth if needed. For other alcohol options, bourbon, sherry, cognac, madeira or white wine will work. You will have a slightly different flavour but still yummy.
I used the cognac option and scallions. Go with what you got. Simply yummy.
P. S. I always double the gravy. Don’t risk dying skinny.
Thank you Noah, and yes you can never have too much gravy lol.
How long do these cook in the oven? Maybe I’m missing something. Thanks
Hi Hilma, cook time will vary depending on thickness of pork chops, thin ones about 5-7 minutes per side, thick ones are best seared then finish baking in 350º oven for 30 minutes or until done. Internal temperature 160º using a meat thermometer. Enjoy
I want to make these tonight! Looks amazing. Do you think I can get away with substituting green onions for chives and yellow onions for shallots?
Hi Eleni, those substitutions will work absolutely fine. Hope you enjoy the recipe
I made this dish today for the next 4 dinners. Subbed white wine for brandy and added rosemary and thyme, finished the chops in the oven with the mushrooms, onions and gravy. It came out amazing! Great flavor for very little effort!
thank you Jessica.
thank you Stephanie, I too have a non brussels sprout eating child lol.
Can i use chicken
Yes, tastes great with chicken as well.
This was tonight’s dinner. Delish! If you love mushrooms, they are divine in this sauce. Thank you, Laureen, for posting.
So glad you enjoyed the recipe Jeanne, thanks for taking the time to comment!
I didn’t have Brandy so I used red wine. Hubby and I really enjoyed this dish. Cooked it in a cast iron pan.
Awesome, I love cooking in my cast iron frying pan.
I make this half a dozen times a year. It’s a family favourite!
Thank you Belinda. This is my husband’s favourite pork chop recipe.
I love this and make it often ❤️
Thanks you, its one of my husband’s favourites.
this recipe came out great, had 6 guess over all loved it. made with the garlic mashed potatoes. The Brandy did take the diner over the top. I did add thin sliced onion. Excellent meal
Thank you Joe, appreciate you dropping a comment and rating my recipe!
It was awesome, had asparagus and sweet potatoes on the side. Used white wine, cause I didn’t have brandy, next time, Brandy!
I’m allergic to dairy. Is there a good substitute for the heavy cream?
Hi Carissa, you could use something like almond milk, but will probably have to use a bit of a cornstarch or flour slurry to thicken the sauce up a bit.