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Rosemary Cream Pork Chops

These rosemary cream pork chops are ready in 30 minutes and are so delicious, they’ll beg for seconds!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Everyday Meals, Pork, skillet dinners
Cuisine: American
Keyword: 30-minute meals, pork chops, rosemary
Servings: 4
Calories: 448kcal


  • 4 large boneless rib pork chops
  • 1 tsp salt
  • 1 tbsp olive oil
  • 3 tbsp finely chopped onion
  • 2 tbsp chopped fresh rosemary -OR- 1/2 tbs dried rosemary
  • 1 cup roughly chopped crimimi or baby bella mushrooms
  • 2 tbsp brandy or dry white wine see NOTES
  • 1/4 cup chicken stock
  • 1 tbsp whole grain dijon mustard
  • 1 tbsp unsalted butter
  • 2/3 cup heavy cream
  • 2 tbsp sour cream


  • Heat a large skillet over medium heat. Add oil. Sprinkle the chops with the salt. Brown pork chops well on both sides.
  • Remove pork chops to a plate; set aside.
  • Add the onion, rosemary and chopped mushrooms, stirring this constantly so it doesn’t burn for 3 minutes.
  • Deglaze the pan with the brandy, scraping up the browned bits at the bottom of the pan.
  • Pour in the chicken stock and mustard. Place the pork chops back in the pan. Bring liquid to the boil, cover and reduce heat to simmer. Cook for 20 minutes.
  • Again, remove chops from the pan and set aside. Add the butter to the pan juices and stir until butter is melted. Stir in the heavy cream and the sour cream. Blend sauce well until it’s smooth. Place pork chops back in the pan and heat through.


If you don't want to use the liquor, use an equal amount of chicken stock.


Serving: 1serving | Calories: 448kcal | Carbohydrates: 4g | Protein: 31g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 155mg | Sodium: 732mg | Potassium: 646mg | Fiber: 1g | Sugar: 1g | Vitamin A: 740IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg