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Jill Mills
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This easy Cream of Mushroom Pork Chops recipe is a family favorite. Juicy pork chops are smothered in a creamy and flavorful mushroom sauce. Serve them with your favorite side for a complete meal.
Smothered Pork Chops with Cream of Mushroom Soup
I love pork chops. They are a very versatile ingredient that makes so many different tasty meals. The mushroom flavor pairs perfectly with the chops. Adding the fresh mushrooms to the cream of mushroom soup intensifies the flavor and makes a delectable creamy mushroom sauce to serve with the pork. We enjoy pork chops once a week in our house and this is a recipe that we make often. Even the kids approve and they’re always my toughest critics!
Not a fan of pork chops? Try our Cream of Mushroom Chicken recipe instead.
Why You’ll Love These Cream of Mushroom Pork Chops
- Budget-friendly. These cream of mushroom pork chops use easy-to-find and affordable ingredients.
- One pan recipe. You use only one skillet to cook these pork chops.
- Full of flavor. The seasonings and cream of mushroom soup add a ton of flavor to the dish.
What You’ll Need
You don’t need a lot of ingredients to make this tasty pork and mushroom dinner. The pork chops are a cheap but tasty cut of meat and everything else can be found in any grocery store.
- Boneless pork chops: I like to use boneless pork loin chops for this recipe. They are lean and cook more evenly without the bones.
- Butter and oil: A combination of butter and olive oil adds flavor and great color to the pork chops when they sear.
- Bella mushrooms: I love the meaty flavor of tender Bella mushrooms! Purchase them whole or sliced. White mushrooms also work in a pinch as well.
- Cream of mushroom soup: This is one of the most important ingredients in this recipe. It adds creaminess to the gravy and enhances the mushroom flavor.
- Seasonings: I season the pork chops simply with salt, pepper, garlic powder, onion powder, and sage. Be sure to taste test the mushroom gravy to see if it needs more salt and pepper before serving it.
- Chicken broth: This adds flavor and helps thin out the mushroom soup to create a luscious and smooth gravy.
- Fresh parsley: I like the color that freshly chopped parsley adds to a dish. It’s an optional garnish so you can leave it out if you prefer.
How to Make Cream of Mushroom Pork Chops
This easy one-pan meal is perfect for any night of the week. It’s very simple to make even if you are an amateur in the kitchen.
- Pat and season the pork chops. Pat the pork chops dry with paper towels to remove any excess moisture. Season both sides of each pork chop with the seasonings.
- Heat the skillet and add the fats. Preheat a large cast iron skillet over medium-high heat. Melt half the butter and add olive oil once hot.
- Sear the pork chops. Cook the pork chops until they are golden brown on each side. It will take about 4-5 minutes until they are cooked through.
- Set them aside. Once cooked, remove them from the pan and set them aside on a plate.
- Add remaining butter and mushrooms. Melt the remaining butter and add the mushrooms. Cook them until they are brown on both sides.
- Transfer and reduce heat. Remove the mushrooms from the pan and reduce the heat to medium-low.
- Add broth and soup. Pour in the chicken broth and mushroom soup. Whisk the mixture until it is fully combined. Allow it to bubble and simmer for a few minutes. It should start to thicken.
- Return mushrooms and pork chops to the pan. Put the pork chops and mushrooms back into the skillet. Allow the pork chops to warm up again.
- Serve. Enjoy over egg noodles, mashed potatoes, rice or with a vegetable side dish.
Serving Suggestions
Serve these baked cream of mushroom pork chops over Creamy Mashed Potatoes or with Lemon Garlic Pasta on the side.
For veggies, I love this recipe with Air Fryer Corn on the Cob and Lima Beans.
Make some Homemade Biscuits to soak up the extra mushroom gravy.
Tips and Tricks
- Bake the pork chops: You may season the pork chops and cook them in the oven if you prefer. You will still have the same result when you finish the baked pork chops in the mushroom soup. I just like to incorporate the pan drippings into the gravy.
- Check with a thermometer: Pork must be cooked to 145 degrees F for safety so use a thermometer if you are unsure.
- Add more veggies: Add chopped onions, green beans, or even corn to the gravy.
Storage Directions
Store leftover pork chops in an airtight container in the refrigerator for up to 3-4 days. Reheat leftovers over low heat in a skillet or the microwave until warmed through.
More Pork Chop Recipes to Try
- Stuffed Pork Chops
- Honey Garlic Pork Chops
- Fried Pork Chops
- Mississippi Pork Chops
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Cream of Mushroom Pork Chops
These Cream of Mushroom Pork Chops make a tasty and comforting dinner. The golden pork chops are smothered in a creamy and flavorful mushroom gravy. Serve them with your favorite side for a complete meal.
Servings: 4 Servings
Prep: 10 minutes mins
Cook: 15 minutes mins
Total: 25 minutes mins
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Ingredients
- 1.5 pounds Boneless pork loin chops
- 2 Tablespoons Butter divided.
- 2 Tablespoons Olive Oil
- 8 ounces Bella Mushrooms sliced.
- 2 10.5 ounce Cream of Mushroom Soup
- 1 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Dried Sage
- Salt and Pepper
- 1/2 cup Chicken broth
- Fresh parsley for garnish optional
Instructions
Remove pork chops from the refrigerator 20 minutes before cooking.
Pat the pork chops dry with a paper towel.
Sprinkle both sides of the pork chops with salt, pepper, garlic powder, onion powder and sage.
Heat a cast iron skillet over medium heat.
When hot, add one Tablespoon of butter and the olive oil.
Once the butter is melted in the skillet, add the pork chops and cook until golden brown on each side. You will know it’s time to flip them when they easily release from the pan. If it is sticking, give it another minute or so.
You will cook the pork for approximately 4-5 minutes on each side and it reaches an internal temperature of 145 degrees.
Once cooked through, remove the pork to a plate and set aside.
Next add the final Tablespoon of butter and melt.
Add the sliced mushrooms in a single layer and cook until browned on both sides. When browned remove to a plate.
Turn the heat to medium-low. Add the chicken broth and cream of mushroom soup to the skillet and whisk together. Stir until mixed and begins to bubble. Taste and add additional salt and pepper as necessary.
Add the mushrooms back to the gravy and stir to combine.
Place the pork chops in the pan and allow to heat through again.
Serve immediately with gravy over mashed potatoes, rice, noodles, etc. Add a vegetable to the side and you have an easy one pan meal for the family!
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Nutrition
Calories: 347kcal | Carbohydrates: 4g | Protein: 40g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 128mg | Sodium: 245mg | Potassium: 934mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 177IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg
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- Dinner Ideas
- Pork
- Recipes
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