Pan-Seared Pork Chops with Roasted Mushroom Ragout

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Juicy pork chops pan-seared to golden perfection topped with a savory roasted mushroom ragout, inspired by the acclaimed mushroom soups and appetizers of Ferrysburg eateries. This american-inspired pork ready in about 45 minutes pairs olive oil, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 chops (about 1 inch thick, 6 oz each) bone-in pork chops
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 12 oz, sliced button mushrooms
• 8 oz, sliced cremini mushrooms
• 3 tbsp unsalted butter
• 2 small, finely chopped shallots
• 3, minced garlic cloves
• 1 tbsp fresh thyme leaves
• 1/3 cup dry white wine
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Pat 4 bone-in pork chops dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large cast iron skillet over medium-high heat until shimmering. Add pork chops and sear for 4 minutes per side until golden brown and internal temperature reaches 145°F, then remove and tent with foil.
2. Step 2: In the same skillet, reduce heat to medium and add 1 tbsp unsalted butter. Add 2 finely chopped shallots and sauté for 2 minutes until translucent. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
3. Step 3: Add 12 oz sliced button mushrooms and 8 oz sliced cremini mushrooms to the skillet; cook for 6-8 minutes until mushrooms release moisture and start browning. Stir in 1 tbsp fresh thyme leaves.
4. Step 4: Pour in 1/3 cup dry white wine and simmer for 3 minutes until reduced by half. Add 1/2 cup chicken broth and cook for another 5 minutes until sauce thickens slightly.
5. Step 5: Stir in 1/4 cup heavy cream and 2 tbsp chopped fresh parsley, cooking for 2 minutes until the ragout coats the back of a spoon. Return pork chops to the skillet and spoon mushroom ragout over them before serving.