Grilled Pork Chops with Garlic Mushroom Medley
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 45 minutes and tastes like you spent hours in the kitchen. Juicy grilled pork chops paired with a savory garlic mushroom sauce is pure comfort food, and mushrooms are packed with B vitamins that support energy levels. The beauty of this recipe is how simple it is, using pantry staples you probably already have on hand. A splash of white wine and fresh thyme elevate everything without any fuss, making this perfect for busy nights when you want something restaurant quality but quick.
Ella x
Ingredients
- 4pork chops(1.5 inches thick, about 8 oz each)
- 1 poundmushrooms(mixed varieties, sliced)
- 5garlic cloves(minced)
- 4 tablespoonsolive oil
- 2 teaspoonsfresh thyme(chopped)
- 2 tablespoonsbutter
- 1½ teaspoonssalt
- 1 teaspoonblack pepper
- 118 mldry white wine
- 59 mlchicken broth
- 1 tablespoonfresh lemon juice
Detail level
Instructions
- 1
Pat pork chops dry with paper towels and season both sides generously with salt, pepper, and half of the fresh thyme. Let rest for 10 minutes at room temperature to prepare for grilling.
Tip: Room temperature meat cooks more evenly on the grill and retains more juices.
- 2
Preheat your grill to medium-high heat and lightly oil the grates. Place pork chops on the grill and cook for 6-7 minutes on the first side without moving them, then flip and cook for another 5-6 minutes until internal temperature reaches 145°F.
Tip: Don't flip constantly; let each side develop a nice crust.
- 3
Remove the cooked pork chops to a warm plate and tent with foil to rest for 5 minutes while you prepare the mushrooms.
Tip: Resting allows the juices to redistribute throughout the meat.
- 4
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 4-5 minutes until they begin to release their moisture and brown slightly.
Tip: Cook mushrooms in a single layer for better browning—work in batches if needed.
- 5
Reduce heat to medium and add the remaining olive oil and butter to the skillet. Stir in the minced garlic and remaining thyme, cooking for 1 minute until fragrant.
Tip: Watch the garlic carefully to prevent burning, which can create a bitter taste.
- 6
Pour in the white wine and chicken broth, scraping up any browned bits from the pan. Simmer for 3-4 minutes until the liquid reduces by half and the sauce thickens slightly.
Tip: The wine adds acidity and depth; don't skip it if possible.
- 7
Finish the mushroom sauce with fresh lemon juice and taste for seasoning, adjusting salt and pepper as needed. Spoon the mushroom medley generously over each rested pork chop and serve immediately.
Tip: The lemon brightens all the flavors and prevents the dish from feeling too heavy.
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