Cream of Mushroom Pork Chops – Perfectly seared pork chops smothered in a creamy mushroom sauce make this one of my ultimate comfort food recipes. It’s an easy, homemade skillet meal that will have everyone asking for seconds. 😋
This recipe is so cozy it’s great for cooler weather, but so darn delicious that I cook it all year round. I love the flavors and how versatile it is. You can serve your chops over a big bed of egg noodles, family style (the kids love this!), or make it fancy with steamed rice and a glass of white wine for date night. It’s perfect for any occasion.
It’s also a breeze to make because everything comes together in under an hour. Plus, pork chops with cream of mushroom sauce are totally affordable. What’s not to love? 💯
Which Soup is Best for Cream of Mushroom Pork Chops?
There are a lot of recipe variations, and many use canned condensed cream of mushroom soup. And I get it because it’s super convenient. So no judgment here because I do it when I’m in a rush, too. But let me make my case for a homemade cream of mushroom sauce.
First, homemade sauce is easy! With minimal ingredients and basic cooking techniques, anyone can make it. Second, it’s just so tasty. Try it, and see if you aren’t hooked. 😉
Recipe Ingredients
- Pork Chops – Four boneless pork chops will do the trick. You can go with chops that are about ½-inch thick. However, bone-in pork chops work too.
- Mushrooms – Get yourself about 8 ounces of mushrooms. I like cremini, but you can use mini portobello mushrooms or any of your favorite mushrooms. Give them a quick clean and slice them up for an unbeatable earthy, insanely delicious flavor alongside pork.
- Seasonings – We’re keeping it simple in the seasoning department. You’ll need Creole seasoning, chicken bouillon, minced garlic, diced onion, fresh thyme, a bay leaf, and salt and pepper.
- Sauce – This is where it really gets cozy. Butter, flour, chicken stock, evaporated milk, Worcestershire sauce, and heavy cream make for the creamiest sauce you ever did taste. Fresh out of heavy cream? Use regular milk instead; it’ll make for a slightly thinner but still delicious sauce.
How to Make Cream of Mushroom Pork Chops
Sear the Pork Chops
- Season pork chops with salt, pepper, and Creole seasoning.
- Heat Oil – Add olive oil to a large skillet, cast iron if you have one, on medium to high heat.
- Sear – When the pan is hot, sear the chops on each side for 3-4 minutes until golden brown and the center is no longer bright pink (fry in batches if needed). Transfer them to a plate and set aside.
Make the Cream Sauce
- Saute Mushrooms – Add the sliced mushrooms to the same skillet and season with salt, pepper, and Creole seasoning. Cook for 3-4 minutes until slightly softened. Take them out of the pan and set aside.
- Onions – Then, add butter to the skillet, followed by the onion, and cook until tender and translucent – about 3-5 minutes. Do not brown the onion.
- Seasoning – Add the garlic and thyme, and stir for about a minute.
- The Roux – Stir in the flour and continue cooking for another minute until flour and onions are well combined.
- Add Liquid – Pour in the chicken stock. Follow with the evaporated milk, a little at a time, until it forms a silky paste and starts simmering. Then add the bay leaf.
- Simmer your sauce over medium-low for about 5 minutes.
- Assembly – Return mushrooms and their juice to the skillet, followed by chicken bouillon and Worcestershire sauce.
- Add Cream – Finally, pour in the cream and stir. Adjust salt, pepper, and Creole seasoning to taste.
- Simmer – Lower the heat and simmer it all for about 5 minutes.
Final Stretch
- Add Pork Chops – Next, add the pork chops and their juices back to the skillet. Let them simmer for 8-10 minutes until cooked through. (The internal temperature should be 145℉/63℃ in the thickest parts.)
- Adjust Seasonings – Add more cream or chicken broth to reach your desired consistency.
- Serve – Garnish with chopped parsley and serve them up hot.
Recipe Variations
- Crock Pot Pork Chops: Slow cook these babies to perfection without having to babysit them. Season and sear your pork chops, then add everything to your slow cooker. Cook them on low for about 6 hours and high for about 3 hours. Check for tenderness and cook longer if necessary.
- Baked Cream of Mushroom Pork Chops: Sear the chops and make the sauce, then put it all in a baking dish. Bake at 350℉/177℃ for 30-40 minutes or until the pork chops are cooked and tender.
- Make Pork Marsala: Add about ½ cup of Marsala wine to the sauce before adding the pork chops to the skillet for the second time. And voila, you’ve got marsala cream of mushroom pork chops.
- Skip From Scratch: In a pinch for time? Feel free to open up a can of soup for your sauce. I still recommend sauteeing the onions with the seasonings before adding the canned soup to the skillet. Adjust the consistency of the “soup sauce” by adding a little chicken broth, heavy cream, or white wine.
Tips and Tricks
- When you’re making the sauce, don’t bring the milk to a rapid boil, as it may curdle. Instead, simmer it over medium-low heat.
- Take your pork chops out of the fridge about 20 minutes before cooking. Room-temperature meat cooks more evenly than chilled meat.
- Make sure your pan is nice and hot before searing your pork chops. That will give you nice browning on the outside for incredible flavor. And it seals the moisture in, making sure your chops are juicy and tender in the end.
Make-Ahead Instructions
Feel free to make this meal a day or two ahead. Your pork chops will keep in an airtight container in the fridge for a day or two. Reheat in a skillet on medium until heated through.
Serving and Storage Instructions
Serve cream of mushroom pork chops piping hot and piled onto your favorite carb. Garnish with some chopped parsley if you’re all about the aesthetics. 😍
Store leftover pork chops in their sauce in an airtight container in the fridge for 3-4 days. You can reheat it however you’d like – in the microwave, on the stovetop, or even in the oven. Yes, you can freeze leftovers for 3-6 months.
FAQs
No, it’s certainly not necessary. I think the flavors and textures of this recipe are perfect without it. But if you want to, be my guest. Brining always does make pork chops extra flavorful and juicy.
I’m no health expert, but I know preservatives and hard-to-read ingredients on a soup label aren’t good. Besides, pork chops with cream of mushroom soup taste even better when the soup is homemade.
They could be overdone but more likely underdone. Simmering your pork chops in the sauce is where they really get tender. So don’t rush them, especially if your chops are more than ½-inch thick.
What Goes With Cream of Mushroom Pork Chops
I love serving these over egg noodles or a steaming bed of jasmine rice. But they also taste incredible over a bed of garlic mashed potatoes.
To make it a balanced meal, I also like to serve some veggies on the side, like bacon-wrapped asparagus. Roast potatoes and carrots also go well with this dish. 🤩
More Delectable Pork Chop Recipes to Try
- Oven Baked Pork Chops
- Fried Pork Chops
- Stuffed Pork Chops
- Easy Smothered Pork Chops
- Breaded Pork Chops
Conclusion
This rich, cozy, and super easy cream of mushroom pork chop recipe is for the books, my friend. Looking for more easy recipes to spice up your weeknight dinner routine? Then follow me on Instagram. 😄
Watch How to Make It
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Cream of Mushroom Pork Chops
Ingredients
- 4 boneless pork chops about ½ inch thick
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- ½ teaspoon Creole seasoning or to taste
- 2 tablespoons olive oil
- 3 tablespoons butter
- 8 ounces mushrooms, cleaned and sliced
- 1 cup diced onions
- 2 teaspoon minced garlic
- 2 teaspoon fresh thyme, minced
- 3 tablespoons flour
- 1 cup chicken stock (or vegetable)
- 1 cup evaporated milk
- 1 bay leaf
- 1 teaspoon chicken bouillon
- ½ tablespoon Worcestershire sauce
- ½ cup heavy cream
Instructions
- Season pork chops with salt, pepper, and Creole seasoning.
- Add olive oil to a large skillet (cast iron is good). Heat on medium to high heat.
- When the pan is hot, sear chops for 3-4 minutes per side until golden browned and the center is no longer bright pink (sear in batches if needed). Transfer to a plate. Set aside.
- Next, add the sliced mushrooms and season with salt, pepper, and Creole seasoning. Cook for 3-4 minutes until slightly softened. Take it out of the pan and set aside.
- Add butter to the skillet, add the onion, and cook until tender and translucent−3-5 minutes. Do not brown the onion.
- Next, add garlic and thyme and stir for about a minute.
- Stir in flour and continue cooking for another minute until flour and onions are well combined.
- Pour in the chicken stock, followed by evaporated milk, a little at a time until it forms a silky paste and starts simmering. Add bay leaf.
- Simmer over medium-low heat for about 5 minutes.
- Return mushrooms and their juice to the skillet, followed by chicken bouillon and Worcestershire sauce.
- Pour in the cream and stir. Adjust salt, pepper, and Creole seasoning to taste.
- Lower the heat and let it simmer for about 5 minutes.
- Add in the pork chops and its juices and let it simmer for 8-10 more minutes until it is cooked through. The Internal temperature should be 145℉/63℃ in the thickest parts.
- Add more cream or chicken broth for desired consistency. Garnish with chopped parsley. Serve hot.
Tips & Notes:
- When you’re making the sauce, don’t bring the milk to a rapid boil, as it may curdle. Instead, simmer it over medium-low heat.
- Take your pork chops out of the fridge about 20 minutes before cooking. Room-temperature meat cooks more evenly than chilled meat.
- Make sure your pan is nice and hot before searing your pork chops. That will give you nice browning on the outside for incredible flavor. And it seals the moisture in, making sure your chops are juicy and tender in the end.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
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