Go Back
+ servings
cast iron pork chops with a mushroom cream sauce and mashed potatoes on a white plate

Cast Iron Pork Chops

Tender and juicy Cast Iron Pork Chops with sauteed mushrooms and an apricot cream sauce are easy to make.
Course Lunch, Main Course
Cuisine American, Southern
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 374kcal


  • 4 thick cut pork chops (boneless or bone-in)
  • 1 tablespoon corn or vegetable oil
  • 2 tablespoons butter
  • 1 tablespoon brown sugar
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground mustard
  • salt and black pepper to taste
  • 1 pint baby portabella mushrooms sliced
  • ¼ cup dry white wine
  • 2-3 tablespoons heavy cream
  • 1 tablespoon cornstarch
  • ½ cup cold water
  • 2 tablespoons apricot preserves


  • Dry the pork chops with paper towels. Sprinkle with brown sugar, onion powder, garlic powder, ground mustard, salt, and black pepper.
  • In a large cast iron skillet, heat the oil and butter over medium heat. You'll want the pan very hot, almost smoking before adding in the pork chops.
  • Brown the pork chops on each side. Use tongs to flip them. Preheat the oven to 350 degrees F and line a half sheet pan with aluminum foil.  Work in batches until all of the pork chops are browned. Place the pork chops on the prepared sheet pan and place in the oven to continue cooking while you finish the remaining steps.
  • Add a few tablespoons additional butter to the hot skillet if more fat is needed. Add the sliced mushrooms and stir with a wooden spoon until browned, about 5-7 minutes. Once the mushrooms are browned, deglaze the pan with white wine and push the brown bits off the bottom of the skillet with the wooden spoon.
  • Dissolve the cornstarch in the cold water and stir with a spoon. Add the cornstarch mixture to the mushroom and wine mixture and continue to stir as it thickens. Stir in the heavy cream and apricot preserves. Let the mixture come to a simmer and thicken, then lower the heat if needed. Stir to dissolve the apricot preserves. Season again with salt and black pepper if needed. Use a small spoon to taste.
  • Finish cooking the pork chops in the oven until the internal temperature reaches 145 degrees F. Place the cooked pork chops into the mushroom apricot sauce and let them rest for 5 minutes before slicing.
  • Serve with mashed potatoes and seasonal vegetables.


The recommended internal temperature for pork is 145 degrees F. You want to be careful NOT to overcook pork.
Cornstarch mixed with warm water is a great thickener for sauces and gravy. Stir in warm water to dissolve and have no lumps.


Calories: 374kcal | Carbohydrates: 18g | Protein: 32g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 115mg | Sodium: 136mg | Potassium: 960mg | Fiber: 2g | Sugar: 10g | Vitamin A: 305IU | Vitamin C: 1.1mg | Calcium: 22mg | Iron: 1.1mg