If you’re searching for a dinner that feels like a warm hug on a plate, look no further than this Pork Chops with Mushroom and Asparagus in Creamy Balsamic Sauce Recipe. The juicy pork chops are perfectly seared and then bathed in a luscious, tangy cream sauce that has just the right hint of balsamic vinegar. Paired with tender asparagus and earthy mushrooms, this dish balances textures and flavors in a way that’ll have you reaching for seconds. It’s elegant enough for guests but easy enough for a weeknight treat that feels extra special. Trust me, this recipe is a keeper you’ll want to make again and again.
Ingredients You’ll Need
These ingredients are straightforward yet thoughtfully selected to bring out the best flavor and texture in the dish. Each one helps build layers—from the savory pork and umami mushrooms to the fresh asparagus and the rich, creamy sauce highlighted by a kiss of balsamic vinegar.
- 4 boneless pork chops, 1 inch thick: Choose quality chops for tender, juicy results; trimming the fat helps prevent curling during cooking.
- 1/4 cup flour: Used for dredging the pork chops and thickening the sauce—don’t toss the leftover flour mixture.
- 1 tablespoon kosher salt: Essential for seasoning and enhancing all the flavors.
- 1 tablespoon garlic powder: Adds a warm, subtle garlicky depth without overpowering the dish.
- 1/2 to 1 tablespoon black pepper: Freshly ground for a little heat and complexity.
- Butter and olive oil for cooking: The combo ensures a flavorful sear and rich sauté for both pork and veggies.
- 1 pound asparagus, trimmed and cut into thirds: Bright and crisp-tender for a fresh vegetable contrast.
- 8 ounces mushrooms, sliced: Earthy mushrooms soak up the sauce and add meaty texture.
- 2 tablespoons balsamic vinegar: Provides that tangy hint which brings brightness and balance to the creamy sauce.
- 1 cup chicken broth: Adds savory depth and helps form the sauce base.
- 1 cup cream (or half and half): For that rich, silky finish that makes this dish feel indulgent.
- 3 sprigs fresh thyme (or 1/2 teaspoon dried thyme): Herby notes that complement pork perfectly.
How to Make Pork Chops with Mushroom and Asparagus in Creamy Balsamic Sauce Recipe
Step 1: Prepare and Preheat
Start by setting your oven to the “keep warm” setting around 170 degrees F. This cozy temperature will be perfect to keep your pork chops warm after searing without overcooking them. Meanwhile, heat a dry 12-inch skillet over medium-high heat for 3 to 5 minutes until it’s hot enough to sear the chops beautifully.
Step 2: Prep the Pork Chops
Pat your pork chops dry with paper towels to get a nice sear. Snip the fat cap in a couple of places to prevent curling, which can disrupt even cooking. This little trick keeps the chops flat and ensures they brown evenly for that perfect crust.
Step 3: Season and Dredge
Mix flour, kosher salt, garlic powder, and black pepper in a shallow dish. Thoroughly coat each pork chop with this flavorful flour mixture, paying attention to the edges. Keep the leftover flour mix nearby, as it plays a starring role in thickening that sumptuous sauce later on.
Step 4: Sear the Pork
Add butter and olive oil to the hot skillet and wait for the butter to melt and oil to shimmer. Place pork chops in the pan with ample space between them. Sear on medium-high for 2 minutes, then lower to medium to cook for an additional 2-3 minutes on one side. Flip and cook on the other side for 4-5 minutes or until an internal thermometer reads 140 degrees F. This method locks in juiciness and ensures they cook evenly.
Step 5: Keep Warm
Transfer the seared pork chops to the warm oven to rest while you prepare the veggies and sauce. Resting helps redistribute juices, making each bite tender and flavorful.
Step 6: Cook the Veggies
Using the same skillet, add butter and olive oil. Toss in asparagus and mushrooms, cooking over medium-high heat for 3-4 minutes. This quick sauté lets the veggies stay crisp-tender and soak up all those delicious browned bits left from the pork.
Step 7: Make the Creamy Balsamic Sauce
With the veggies removed, return to medium-high heat and pour in balsamic vinegar, letting it bubble and reduce for 30 seconds while scraping up any caramelized bits. Slowly stir in chicken broth and thyme. Whisk in the reserved flour mixture from the pork dredge to thicken the sauce while rapidly stirring, and then add cream gradually. Bring to a gentle simmer until the sauce thickens and glistens beautifully.
Step 8: Combine and Finish
Return both pork chops and veggies to the skillet, including any juices that have accumulated. Allow everything to gently simmer together on medium heat for another 2-5 minutes until the sauce is nicely thickened and flavors meld perfectly. This final step ties all the components into a harmonious, mouthwatering dish.
How to Serve Pork Chops with Mushroom and Asparagus in Creamy Balsamic Sauce Recipe
Garnishes
Fresh herbs like thyme or a sprinkle of finely chopped parsley add a burst of color and a fragrant finish. A light drizzle of extra balsamic glaze on top can enhance the tangy-sweet notes and impress your guests visually and flavor-wise.
Side Dishes
This dish pairs wonderfully with comforting sides such as creamy mashed potatoes, rustic brown rice, tender egg noodles, or even cauliflower rice for a low-carb twist. The creamy sauce soaks up beautifully, making every bite decadent and satisfying.
Creative Ways to Present
For a special occasion, serve the pork chops sliced and fanned out over a bed of wild rice or risotto, spoon the sauce generously over, and arrange the asparagus and mushrooms artfully on the side. Adding a crisp side salad or roasted cherry tomatoes also boosts color and freshness to the plate.
Make Ahead and Storage
Storing Leftovers
Place any leftover pork chops with mushroom and asparagus in creamy balsamic sauce into an airtight container and refrigerate. They will stay fresh for 3 to 4 days. The sauce keeps everything moist and flavorful, so reheated portions taste almost as good as freshly made.
Freezing
This dish freezes well, making it a convenient option for meal prep. Cool completely, then pack into freezer-safe containers. It can be frozen up to 2 months. To prevent texture loss in asparagus, consider freezing the pork chops and sauce separately from the veggies, then combine upon reheating.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent the sauce from breaking. Adding a splash of broth or cream can help loosen the sauce if it has thickened too much. Microwave reheating works too but be sure to cover and heat in short bursts for best results.
FAQs
Can I use bone-in pork chops instead of boneless?
Absolutely! Bone-in chops will add extra flavor but may require slightly longer cooking time. Just be sure to monitor the internal temperature to avoid overcooking.
What can I substitute if I don’t have balsamic vinegar?
Red wine vinegar mixed with a touch of honey or brown sugar can mimic the sweet and tangy profile of balsamic vinegar pretty well if needed.
Is it necessary to dredge the pork chops in flour?
Dredging helps create a nice crust and thickens the sauce later on. Skipping it means less sauce thickness and a different texture on the pork, but you can adjust if needed.
Can I make this recipe dairy-free?
Yes, swap the cream for coconut milk or a plant-based cream substitute. Use olive oil instead of butter to keep it dairy-free and still rich.
How do I know when the pork chops are cooked perfectly?
Use a meat thermometer and aim for an internal temperature of 140 degrees F. Let the chops rest to reach about 145 degrees F for safe and juicy pork.
Final Thoughts
If you’re craving a comforting, flavorful dinner that doesn’t demand hours in the kitchen, this Pork Chops with Mushroom and Asparagus in Creamy Balsamic Sauce Recipe is pure magic. It’s rich, balanced, and surprisingly simple to prepare—perfect for sharing with family or impressing friends. Once you try it, I promise it’ll become one of your go-to dishes for any night of the week. So grab those ingredients, roll up your sleeves, and enjoy every delicious bite!
Print
Pork Chops with Mushroom and Asparagus in Creamy Balsamic Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Pork Chops with Mushroom and Asparagus recipe features juicy, seared boneless pork chops served with a flavorful mushroom and asparagus sauté in a rich balsamic cream sauce. Perfectly cooked on the stovetop and finished with a luscious pan sauce, this dish combines tender veggies and savory pork for a comforting yet elegant meal suitable for family dinners or special occasions.
Ingredients
For Pork Chops
- 4 boneless pork chops, 1 inch thick (about 1 and 1/2 pounds)
- 1/4 cup flour
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 1/2 to 1 tablespoon black pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
For Vegetables and Sauce
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 pound asparagus, ends snapped off and sliced into thirds
- 8 ounces mushrooms, sliced
- 2 tablespoons balsamic vinegar
- 1 cup chicken broth
- 1 cup cream (or half and half)
- 3 sprigs fresh thyme or 1/2 teaspoon dried thyme
Instructions
- Preheat Oven to Warm: Set your oven to the “keep warm” setting, approximately 170°F, to keep the cooked pork chops warm later.
- Heat Skillet: Place a dry 12-inch skillet over medium-high heat for 3-5 minutes until very hot.
- Prep Pork Chops: Pat pork chops dry and make two small cuts in the fat edge to prevent curling during cooking.
- Mix Seasoning: Combine flour, kosher salt, garlic powder, and black pepper in a shallow dish.
- Dredge Pork Chops: Coat each pork chop thoroughly with the flour mixture, reserving leftover flour for the sauce.
- Sear Pork Chops: Add butter and olive oil to the hot skillet; once melted and shimmering, add pork chops spaced apart. Sear for about 2 minutes.
- Cook Pork Chops: Lower heat to medium and cook 2-3 more minutes on first side, then flip and cook 4-5 minutes on the other side until internal temperature reaches 140°F.
- Keep Pork Warm: Transfer pork chops to the warm oven or a plate to rest.
- Cook Vegetables: Add butter and olive oil to the same skillet, then the asparagus and mushrooms. Sauté on medium-high for 3-4 minutes until veggies are crisp-tender.
- Remove Vegetables: Take the vegetables off the heat and keep warm in the oven or on a plate.
- Deglaze Pan: Return skillet to medium-high heat and add balsamic vinegar, allowing it to bubble and reduce for 30 seconds while scraping up browned bits.
- Add Broth and Thyme: Gradually stir in chicken broth and add thyme sprigs or dried thyme.
- Add Flour Mixture: Whisk in reserved flour mixture and simmer until bubbles cover the surface, ensuring flour is cooked.
- Add Cream: Reduce heat to medium and slowly whisk in cream to thicken the sauce.
- Combine and Simmer: Return pork chops and vegetables with their juices to the skillet, and simmer on medium-low to thicken sauce for 2-5 minutes.
- Serve: Serve the pork chops and sauce over rice, brown rice, egg noodles, mashed potatoes, or cauliflower rice as desired.
Notes
- Use a meat thermometer for best results to ensure pork reaches an internal temperature of 140°F for juicy doneness.
- Leaving some flour mixture to create the sauce adds consistency and flavor to the pan sauce.
- Snipping the fat cap on pork chops prevents curling while searing for even cooking.
- Keeping pork chops warm in a low oven ensures they stay tender without overcooking.
- The balsamic vinegar adds a nice tangy depth to the creamy mushroom sauce.
- You can substitute half and half for cream to reduce fat content slightly.
- Serve with a starch like mashed potatoes or noodles to complete the meal.
