Cream of Mushroom Pork Chops

A Comforting and Easy Dinner Recipe

There’s nothing quite like a warm, creamy, and flavorful meal to bring comfort after a long day. That’s exactly what you get with Cream of Mushroom Pork Chops—a simple yet satisfying dish that’s perfect for busy weeknights or even a cozy weekend dinner.

The combination of tender pork chops smothered in a rich, creamy mushroom sauce creates a meal that feels like a warm hug on a plate.

One of the best things about this recipe is how easy it is to prepare. With just a few ingredients, you can have a delicious home-cooked meal without spending hours in the kitchen.

It’s a one-pan dish, which means less cleanup—something I always appreciate when cooking during a hectic day. Plus, you can make it on the stovetop, in the oven, or even in a slow cooker, depending on your schedule and preference.

This recipe is also a budget-friendly option since it uses simple ingredients that are often already in your pantry. Whether you’re feeding a family or just cooking for yourself, this dish is both affordable and filling. And let’s not forget how versatile it is—you can pair it with mashed potatoes, rice, or even pasta to soak up that delicious sauce.

I love making Cream of Mushroom Pork Chops on nights when I want something homemade but don’t have the energy for a complicated meal. It’s comfort food at its best, and the creamy mushroom sauce makes everything taste extra special. If you’re looking for an easy, crowd-pleasing dish, this one is definitely worth trying!

About Cream of Mushroom Pork Chops

Cream of Mushroom Pork Chops is a classic comfort food recipe that combines juicy pork chops with a creamy, savory mushroom sauce. The sauce, made with condensed cream of mushroom soup, creates a rich and flavorful coating that keeps the pork chops moist and tender.

What makes this dish unique is its simplicity and versatility. Unlike other pork chop recipes that require extensive seasoning, marinating, or frying, this one relies on the flavor-packed mushroom sauce to do all the work. It’s also different from traditional fried pork chops because there’s no need for breading or deep-frying—just sear the chops, pour in the sauce, and let it all simmer together into a delicious meal.

Another great thing about this dish is that it can be made in multiple ways: stovetop, oven, or slow cooker. If you want a quick meal, the stovetop version is ready in about 30 minutes. If you prefer a hands-off approach, let the slow cooker do the work while you go about your day.

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Why You’ll Love It

1. Super Easy to Make – This recipe requires minimal effort and basic ingredients. Just a few steps, and dinner is ready!
2. One-Pan Wonder – Less mess, fewer dishes to wash—perfect for those nights when you don’t feel like scrubbing pots and pans.
3. Family-Friendly – Kids and adults alike love the creamy, savory sauce. It’s a great way to introduce little ones to mushrooms!
4. Budget-Friendly – Pork chops are an affordable protein option, and using condensed soup keeps the ingredient list short and cost-effective.
5. Pairs Well with Everything – Serve it with mashed potatoes, rice, noodles, or even roasted veggies for a complete and satisfying meal.

Ingredients

• 4 bone-in or boneless pork chops (about 1 inch thick)
• 1 can (10.5 oz) cream of mushroom soup
• ½ cup milk or water (for a thinner sauce)
• 1 small onion, finely chopped (optional but adds great flavor)
• 2 cloves garlic, minced
• 1 tbsp olive oil or butter
• ½ tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ tsp paprika (optional, adds a little extra flavor)
• ½ tsp dried thyme or Italian seasoning
• 1 cup sliced mushrooms (fresh or canned, optional but recommended)

Ingredient Notes

• Pork Chops: Bone-in pork chops tend to be juicier, but boneless chops work too! Just be careful not to overcook them.
• Cream of Mushroom Soup: The classic canned version works great, but if you prefer, you can use homemade mushroom sauce or a low-sodium version.
• Milk or Water: Adding liquid helps create a smoother, creamier sauce. Use milk for a richer taste or water if you want to keep it lighter.
• Seasonings: Feel free to adjust the seasonings based on your taste! A little extra garlic or some red pepper flakes can add more depth.
• Mushrooms: Fresh mushrooms add a nice texture and boost the flavor, but if you’re short on time, canned mushrooms work too!

Kitchen Tools Needed

• Large Skillet or Frying Pan – For searing the pork chops and cooking the sauce. A cast-iron skillet works great for even browning!
• Tongs – Makes it easier to flip the pork chops without losing their juices.
• Cutting Board & Knife – For chopping onions, garlic, and mushrooms if using fresh ones.
• Measuring Cups & Spoons – To get the right amount of ingredients, especially for the seasonings and liquids.
• Whisk or Wooden Spoon – Helps mix the cream of mushroom soup and milk smoothly.
• Lid or Foil (if baking or simmering) – This traps moisture and keeps the pork chops tender while they cook.

I love using a cast-iron skillet for this recipe because it gives the pork chops a beautiful golden-brown crust before they simmer in the sauce. If you don’t have one, a non-stick or stainless steel pan will also work well!

Cooking Instructions

Step 1: Season and Sear the Pork Chops (5-7 minutes)

1. Pat the pork chops dry with a paper towel—this helps them brown better.
2. Season both sides with salt, pepper, paprika, and thyme.
3. Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat.
4. Once the pan is hot, add the pork chops and sear for about 3 minutes per side until golden brown. (No need to cook them all the way through yet—they’ll finish cooking in the sauce!)
5. Remove the pork chops from the pan and set them aside.

Pro Tip: Don’t overcrowd the pan! If your skillet is small, sear the pork chops in batches to get a nice, crispy crust.

Step 2: Sauté the Aromatics (3-4 minutes)

6. In the same skillet, add the chopped onions and mushrooms (if using) and cook for 2 minutes until softened.
7. Stir in the minced garlic and cook for another 30 seconds until fragrant.

This step makes a huge difference in flavor! Cooking the onions and garlic before adding the sauce helps bring out their natural sweetness.

Step 3: Make the Mushroom Sauce (2 minutes)

8. Pour in the cream of mushroom soup and ½ cup of milk (or water).
9. Whisk everything together until smooth and well combined.

Pro Tip: If the sauce looks too thick, add a little more milk or water, a tablespoon at a time, until you reach your desired consistency.

Step 4: Simmer the Pork Chops (15-20 minutes)

10. Return the pork chops to the skillet, nestling them into the sauce.
11. Reduce the heat to low, cover with a lid, and let them simmer for 15-20 minutes. Flip them halfway through to ensure even cooking.
12. Once the pork chops reach an internal temperature of 145°F (63°C), they’re ready to serve!

The longer they simmer, the more tender they get—just be careful not to overcook, or they may dry out.

Step 5: Serve and Enjoy!

13. Remove from heat and let the pork chops rest for a few minutes before serving.
14. Spoon extra sauce over the top and pair with mashed potatoes, rice, or veggies.

Pro Tip: If you want an extra touch of flavor, sprinkle fresh parsley or grated Parmesan on top before serving. It adds a nice pop of color and taste!

Tips and Tricks for Success

• Don’t Skip the Sear! – Browning the pork chops first locks in flavor and creates a delicious crust. It also adds extra richness to the sauce. If you skip this step, the chops might taste a bit bland.
• Let the Pork Chops Rest Before Serving – Giving them a few minutes off the heat helps redistribute the juices, making them extra tender and juicy.
• Thin the Sauce as Needed – If the sauce is too thick, stir in a splash of milk or broth until you reach your desired consistency. If it’s too thin, let it simmer uncovered for a few minutes to thicken up.
• Use a Meat Thermometer – Pork chops can dry out fast! Check for an internal temperature of 145°F (63°C) to ensure they’re perfectly cooked.
• Make It a One-Pot Meal – Add baby potatoes, carrots, or green beans directly into the sauce while it simmers. This way, everything cooks together for a fuss-free meal!

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Ingredient Substitutions and Variations

• No Cream of Mushroom Soup? – Use cream of chicken or cream of celery instead for a slightly different flavor. You can also make a homemade version by mixing butter, flour, broth, and cream with sautéed mushrooms.
• Dairy-Free Option – Swap the milk for unsweetened almond milk, oat milk, or broth. Use a dairy-free cream of mushroom soup for a completely lactose-free version.
• Want More Protein? – Try this recipe with chicken breasts, chicken thighs, or even turkey cutlets for a different twist.
• Spice It Up – Add a pinch of red pepper flakes or a splash of hot sauce for a little heat.
• Make It Low-Carb/Keto – Serve with cauliflower mash, roasted broccoli, or zucchini noodles instead of rice or potatoes.

Serving Suggestions

• Mashed Potatoes – The creamy mushroom sauce is perfect for spooning over fluffy mashed potatoes. It’s my go-to side for ultimate comfort food vibes!
• Rice or Egg Noodles – A simple bowl of rice or buttery egg noodles soaks up the rich sauce beautifully, making every bite extra satisfying.
• Steamed or Roasted Veggies – Broccoli, green beans, or asparagus add a nice freshness to balance out the richness of the dish.
• Crusty Bread or Dinner Rolls – Perfect for scooping up every last bit of that delicious mushroom sauce—because you won’t want to waste a drop!
• Side Salad – A crisp green salad with a light vinaigrette adds a refreshing contrast to the creamy, hearty pork chops.

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Storage and Reheating Instructions

• Storage: Leftover pork chops can be stored in an airtight container in the fridge for up to 3 days. The sauce may thicken as it sits, but don’t worry—you can fix that when reheating!
• Freezing: If you want to freeze it, place the pork chops and sauce in a freezer-safe container for up to 2 months. Thaw it overnight in the fridge before reheating.

Reheating Tips

• Stovetop: Warm over low heat, stirring occasionally. If the sauce is too thick, add a splash of milk or broth to bring back the creaminess.
• Microwave: Heat in 30-second bursts, stirring in between to prevent uneven heating.
• Oven: Cover with foil and bake at 325°F (163°C) for 15-20 minutes until heated through.

I always add a little extra milk or broth when reheating to keep the sauce silky and smooth. If reheating in the microwave, stirring every 30 seconds prevents the pork from drying out!

Frequently Asked Questions

Can I use bone-in pork chops instead of boneless?

Absolutely! Bone-in pork chops tend to be juicier and more flavorful. Just keep in mind that they may take a couple of extra minutes to cook through.

What if I don’t have cream of mushroom soup?

No problem! You can use cream of chicken or cream of celery as a substitute. If you prefer homemade, make a quick sauce with butter, flour, broth, and cream.

Can I make this in a slow cooker?

Yes! Simply sear the pork chops first, then place them in the slow cooker with the sauce and cook on LOW for 6-7 hours or HIGH for 3-4 hours.

How do I keep pork chops from drying out?

The key is to not overcook them! Use a meat thermometer and remove them from the heat when they reach 145°F (63°C). Letting them rest before serving also helps retain moisture.

Can I add extra ingredients to the sauce?

Definitely! Try stirring in sautéed mushrooms, spinach, or even a splash of white wine for added depth of flavor.

What’s the best way to thicken the sauce?

If the sauce is too thin, let it simmer uncovered for a few minutes. You can also whisk in a cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water) to help it thicken quickly.

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I’d love to hear how this recipe turns out for you! Did you try any fun variations? Let me know in the comments below, and don’t forget to share your favorite side dish to pair with these creamy mushroom pork chops!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!