Creamy Pork Stroganoff
This creamy pork stroganoff is comfort food at its best. Inspired by my Mama’s famous “cream schnitzel bake”, tender pork chops are nestled in a creamy mushroom and onion sauce. An easy, from-scratch dinner that is sure to please the whole family – including those picky eaters.
Growing up in Germany, my mum often made creamy pork chops for special occasions and this is my simplified take on her recipe.
Make the stroganoff pork chops in one pan in just 25 minutes with a few pantry staples. Maximum flavor, minimal clean-up!
Serve the creamy mushroom pork chops with mashed or boiled potatoes, egg ribbon pasta, or white rice. Steamed broccoli, green beans, or peas make it a complete meal.
The creamy sauce is made with a classic roux and heavy cream – no cream of mushroom soup needed. For lighter creamy sauces, check out my sour cream mushroom sauce and Alfredo cottage cheese sauce as well.
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Pork Stroganoff
Ingredients
- 6 pork loin chops boneless
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tbsp olive oil
- 1 tbsp butter
- 2 yellow onions medium-sized, sliced
- 14 oz white button mushrooms sliced
- 1/2 tsp dried sage
- 1/2 tsp dried thyme
- 1 garlic clove minced
- 2 tbsp cornstarch
- 1/4 cup white wine or chicken stock
- 1/2 cup chicken stock
- 1/2 cup heavy cream
- 1/2 cup cheddar grated
Instructions
- Season the pork chops with salt and pepper.6 pork loin chops, 1 tsp salt, 1/2 tsp ground black pepper
- Heat olive oil in a large skillet over medium-high heat. Sear boneless chops until golden brown on both sides (about 1-2 minutes per side). Transfer the browned chops to a plate.1 tbsp olive oil
- Add butter to the skillet and melt. Sauté onions for 3 minutes, until softened. Add mushrooms, dried herbs, and garlic, and cook for another 3 minutes.1 tbsp butter, 2 yellow onions, 14 oz white button mushrooms, 1/2 tsp dried sage, 1/2 tsp dried thyme, 1 garlic clove
- Deglaze the pan with white wine, scraping up any browned bits. Gradually add the cornstarch to the pan and stir. Pour in chicken broth and bring to a simmer until the sauce thickens (about 5 minutes).2 tbsp cornstarch, 1/2 cup chicken stock, 1/4 cup white wine
- Reduce the heat and stir in heavy cream and the mozzarella cheese. Season to taste with salt and ground black pepper. Return the pork chops to the pan in a single layer and spoon the sauce over them. Simmer the pork chops in the stroganoff sauce until the internal temperature reaches 145°F (63C).1/2 cup heavy cream, 1/2 cup cheddar
Notes
Nutrition
Ingredients and substitutions
- Pork chops: I use boneless pork chops for this recipe but bone-in chops will work too. You just have to extend the cooking time by 10-15 minutes. Trim off any excess fat before cooking the chops.
- Wine: If you don’t have white wine or prefer to cook without alcohol you can substitute it with an equal amount of chicken broth.
- Cream: I use full-fat heavy cream but you can opt for a lighter option as well.
- Mushrooms: White button or brown button mushrooms work well for this creamy sauce. Good substitutes include cremini which is the closest match, portobello mushrooms for a meatier option, or shiitake mushrooms for an earthy flavor.
Step-by-step: pork stroganoff
- Sauté the sliced onions.
- Add mushrooms, herbs, and garlic.
- Make a roux and add the stock and cream.
- Add seared pork chops to the sauce.
My top 3 pork stroganoff tips
- Reduce the heat: Make sure the cream doesn’t get boiled or it will become grainy.
- Check internal temp: Use a digital thermometer to check the internal temperature of the pork chops when cooking them in the sauce to ensure they don’t overcook.
- Adjust consistency: Add extra stock if the sauce becomes too thick.
Delicious recipe. Reminds me of my mum’s cooking!