Mary Berry Pork Chops With Mushroom Sauce

I made this on a Wednesday when I had exactly 32 minutes between finishing work and a friend arriving for dinner. I wanted something hearty but not fussy—something that felt like I’d made an effort (without actually making much effort). Pork chops seemed bold. Fancy-ish. But honestly, the last time I tried pan-frying chops, they turned out drier than my sense of humour.

Here’s the twist: this Mary Berry recipe actually works. I was worried the sauce might split or that the chops would go rubbery in the oven. But after a couple tweaks—and a minor panic when I forgot to rest the meat properly—this became one of my weeknight winners. Let me show you how I fixed that.

THE SECRET BEHIND THIS BAKE

Mary’s sauce is the clincher. Most mushroom sauces are too runny or taste like beige soup. This one? It coats. It clings. It loves the pork.

Here’s why it works:

• She reduces the wine and the cream, which gives it that lush texture.
• Resting the chops while the sauce simmers means you don’t overcook the meat (I learned this the hard way).
• The chives and lemon lift it so it doesn’t just taste creamy—it tastes fresh.

INGREDIENTS + WHY THEY MATTER

• Thick-cut pork chops – Juicier, more forgiving. Thin chops dry out if you so much as blink.
• Sunflower oil – High smoke point, perfect for searing.
• Button mushrooms – Mild enough not to overpower, but give a lovely earthy backdrop. I once tried chestnut mushrooms and the sauce turned muddy.
• White wine – Adds depth. Don’t skip the reduction step—it’s everything.
• Double cream – For richness. I tested with single cream—it split. Don’t.
• Fresh lemon juice – Just a splash to cut the richness.
• Chives – They add colour and a gentle bite. Parsley was too grassy when I tested it.
• Salt and pepper – Obvious, but seasoning right is what makes the pork sing.

MAKING IT YOURS (WITHOUT RUINING IT)

• No wine: Use chicken stock with a splash of white wine vinegar. It’s not the same, but it’ll do.
• No cream: Full-fat crème fraîche works (bonus tang), but not low-fat.
• Dairy-free: I tried Oatly cream once. Sauce didn’t split, but lacked depth. Needs a touch of mustard.
• Want it garlicky: Add one minced clove with the mushrooms—lovely.
• Fancy: Toss in a splash of brandy with the wine. Slightly indulgent. Worth it.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Pork too tough	Overbaked it in the oven	Sear, then only bake for 5–7 mins
Sauce too thin	Didn’t reduce wine/cream enough	Be patient—wait for it to coat the spoon
Mushrooms watery	Didn’t get pan hot enough	Use medium-high heat and don’t crowd the pan
Sauce split	Used single cream	Stick to double cream or crème fraîche

HOW TO MAKE MARY BERRY’S PORK CHOPS WITH MUSHROOM SAUCE

1. Preheat oven to 200°C (180°C Fan/Gas 6).
2. Heat oil in an ovenproof frying pan over high heat. Season the pork chops, then fry 1–2 minutes each side until golden.
3. Transfer pan to the oven and bake for 5–10 minutes depending on thickness. For me, 7 minutes was perfect.
4. Remove chops from the oven, transfer to a plate, cover with foil, and rest. Save the juices.
5. Return pan to medium heat. Add butter and mushrooms, cook for 3 minutes until lightly browned.
6. Pour in white wine, increase heat and reduce by half. Add cream and simmer until thick enough to coat the back of a spoon.
7. Stir in the resting juices, a squeeze of lemon, and the chopped chives. Season well.
8. Serve pork chops with sauce poured generously over the top.

TIPS FROM MY KITCHEN

• I always use a meat thermometer now—75°C at the centre is ideal.
• My old cast iron pan holds heat too well, so I shave a minute or two off the oven time.
• A pinch of Dijon mustard in the sauce adds depth, if you’re into that.
• Leftover sauce is lovely stirred through pasta or spooned over mash the next day.

STORAGE + SERVING

• In the fridge: Keeps well for 3 days in an airtight container.
• In the freezer: Cool completely, then freeze in portions. Reheat gently with a splash of cream or stock.
• What to serve it with: I love buttery mash and green beans, but it also works brilliantly over tagliatelle or rice.

FREQUENTLY ASKED QUESTIONS

Can I use boneless pork chops?
Yes—but reduce the oven time. Boneless cook faster and can dry out if you’re not careful.

Can I make it without wine?
Absolutely. Chicken stock with a splash of white wine vinegar works well.

Why did my sauce split?
The heat was likely too high or the cream too thin. Use double cream and reduce the heat after adding it.

Can I make the sauce in advance?
Partially. Cook the mushrooms and reduce the wine ahead, but add cream and lemon just before serving.

What’s best to serve it with?
Buttery mash, sautéed greens, or even pasta. It’s a versatile, comfort-first kind of dish.

Try More Recipes:

• Mary Berry Leek and Bacon Quiche
• Mary Berry Mixed Bean Salad
• Mary Berry Sticky Chicken
• Mary Berry Chilli Burgers
• Mary Berry Persian Rice