These Smothered Pork Chops with Mushroom Soup start with seared pork chops, then simmer with fresh mushrooms and onions in a velvety gravy. Ready in just over 30 minutes, this one-skillet recipe makes a satisfying dinner without a lot of fuss.
Smothered Pork Chops with Mushroom Soup at a Glance
- 🧄 Flavor & Texture: Rich and savory with juicy, golden-seared pork chops, tender mushrooms, and creamy onion gravy.
- 🛒 Main Ingredients: Pork chops, cream of mushroom soup, fresh mushrooms, onions, chicken broth, heavy cream, and seasonings.
- ⏱️ Total Time: Just over 30 minutes.
- 🍴 Servings: 4
- 🥗 Dietary Info: High-protein, low-carb, and keto-friendly.
- 🍚 Best Served With: Fluffy rice, mashed potatoes, baked potatoes, roasted carrots, or warm dinner rolls.
- 🧊 Make Ahead?: Yes, refrigerate leftovers for 3-4 days or freeze for 2-3 months, then reheat gently with a splash of broth.
- ❤️ Why You Will Love It: This easy one-skillet dinner makes a comforting family meal with minimal cleanup.
Summarize and Save This Content On
I've always loved a good smothered pork chop, especially when there's plenty of gravy involved. For this version, I use cream of mushroom soup, broth, and cream to make a rich, luscious sauce that coats every bite, with mushrooms and onions adding even more flavor.
It's the kind of easy weeknight dinner I turn to when I want something comforting and homemade without spending all evening in the kitchen.
If you're craving a rich dinner, these smothered pork chops in tomato sauce and smothered hamburger steaks with onion gravy are great options.
Jump to:
- Smothered Pork Chops with Mushroom Soup at a Glance
- Why This Recipe Works
- Ingredients
- Variations
- How to Make Smothered Pork Chops with Mushroom Soup
- Pork Chop Cook Times by Thickness
- Expert Tips
- Troubleshooting Smothered Pork Chops and Gravy
- Serving Suggestions
- Smothered Pork Chops with Mushroom Soup Recipe FAQs
- More Easy Pork Chop Recipes
- Smothered Pork Chops with Mushroom Soup
Why This Recipe Works
- Sear the pork first to stay juicy: Searing gives the pork chops a flavorful crust, then finishing them gently in the gravy helps keep them tender and juicy.
- Fresh mushrooms and onions for depth: Fresh mushrooms and onions add savory flavor and texture that make the creamy canned soup taste more homemade.
- One skillet and no oven: Everything comes together on the stovetop in one skillet, so there's less cleanup and no need to heat the oven.
Ingredients
The main ingredients for these skillet pork chops with cream of mushroom soup are listed below.
- Pork chops: I recommend 1-inch-thick, center-cut loin or rib chops, preferably bone-in for extra flavor and tenderness.
- Cream of mushroom soup: Use one 10.5-ounce can of condensed cream of mushroom soup straight from the can. You can go with low-sodium or swap in cream of chicken or cream of celery if you like. It makes the perfect gravy base, and I also use it to make these crockpot Swedish meatballs.
- Chicken broth: Low-sodium chicken broth helps build the gravy without making the dish too salty.
- Heavy cream: This gives the gravy a rich, velvety texture. You can use half-and-half or whole milk instead, but the gravy will be thinner.
See the recipe card below for the full ingredient list and the exact quantities of each one.
Variations
- Try it with chicken: Swap the pork chops for 2-3 boneless, skinless chicken breasts or 4 thighs. Adjust the cooking time as needed, cooking until the chicken reaches 165°F.
- Add wine: Add ¼ cup of your favorite white or red wine to the mushroom sauce for extra depth and a touch of acidity.
- Gluten-free: Use a gluten-free condensed cream of mushroom soup and check the labels on your broth and other packaged ingredients to make sure they are gluten-free.
- Add spinach or peas: Stir in 1-2 cups of fresh spinach or 1 cup of frozen peas during the last few minutes of cooking, cooking just until heated through and tender.
- Make it spicy: Add ¼ teaspoon of red pepper flakes or ⅛ teaspoon of jalapeño powder to the mushroom sauce, adding more to taste.
How to Make Smothered Pork Chops with Mushroom Soup
Below are the steps needed to prepare your pork chops with cream of mushroom soup.
Step 1: Season the chops. Sprinkle each side of the pork chops with salt and pepper.
Step 2: Sear them. Heat your cast iron skillet over medium-high heat with olive oil. Then, sear the pork chops for about 3-5 minutes per side or until they get a golden crust, and then set them aside.
Step 3: Sauté the mushrooms and onions. Add the mushrooms and onions to the skillet and cook them for about 5-7 minutes or until they're soft and slightly browned.
Step 4: Add the gravy ingredients. Add the broth, cream soup, remaining spices, and cream to the pan with the veggies. Give it all a good stir until the ingredients are well combined.
Step 5: Add the pork chops. Return the seared pork chops to the skillet.
Step 6: Simmer and serve. Cover and simmer for about 3-5 minutes or until the sauce has thickened and the pork is cooked through. Remove from heat and rest for 3-5 minutes. Serve with a heaping spoonful of the mushroom gravy over slow cooker rice.
Pork Chop Cook Times by Thickness
Check for doneness with a thermometer in the thickest part, away from the bone.
| Chop Thickness | Sear per Side | Simmer in Gravy | Temperature |
| Under 1 inch, bone-in | 2-3 minutes | 3-5 minutes | 140°F, rest for 5 minutes or until it reaches 145°F |
| 1 inch or more, bone-in | 3-4 minutes | 4-6 minutes | 140°F, rest for 5 minutes or until it reaches 145°F |
Expert Tips
- Don't crowd the pan: Give the pork chops enough room to sear properly. If they're packed together, they'll steam instead of developing that flavorful golden crust.
- Rest the chops out of the fridge: Let the pork chops sit at room temperature for 15-20 minutes before cooking so they cook more evenly.
- Slightly pink is fine: Pork can still have a little pink in the center when it reaches a safe internal temperature of 145°F.
- Storing the leftovers: Refrigerate leftover pork chops and gravy for 3-4 days. You can also freeze them for 2-3 months, though the sauce may separate slightly.
- Reheating instructions: Reheat the pork and gravy gently over low heat on the stovetop. If the sauce has separated or thickened, whisk in a little broth as it warms.
If you have extra cans of cream of mushroom soup, try my cream of mushroom chicken casserole, too.
Troubleshooting Smothered Pork Chops and Gravy
- Pork chops are tough/dry: They were likely cooked past 145°F. Shorten the searing time for thinner chops and check the internal temperature early to prevent overcooking.
- Gravy is too thin: Let the gravy simmer for a few more minutes to reduce and thicken. If it still needs help, stir together 1 teaspoon cornstarch and 1 teaspoon cold water, then whisk the slurry into the gravy and simmer until thickened.
- Gravy is too thick: Add a splash of chicken broth and stir until the gravy reaches your preferred consistency.
- Gravy is too salty: Stir in a little more heavy cream or unsalted broth to balance the flavor. Next time, use low-sodium cream of mushroom soup and chicken broth.
Serving Suggestions
- Cozy Sunday meal: This smothered pork chops recipe is so comforting and just tastes better on a Lazy Sunday! Enjoy with your favorite side dish to complete the meal.
- Make a veggie: Add something green to your plate, like this cold asparagus dish or these maple honey carrots, to balance the richness of the recipe.
- Starchy sides: Spoon some gravy over steakhouse potatoes or make these air fryer dinner rolls to sop up extra gravy.
Smothered Pork Chops with Mushroom Soup Recipe FAQs
Yes. Boneless or thinner pork chops work well, but they'll cook faster, so adjust the cooking time based on their thickness and start checking the temperature early.
No. Flour isn't necessary for this recipe. The pork chops sear directly in the preheated skillet and still get a nice crust.
Yes, a slow cooker is a great option when you want tender, hands-off pork chops. Sear the pork chops first, then place them in the slow cooker, cover with the soup mixture, and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until tender.
More Easy Pork Chop Recipes
Do you like easy pork chop recipes for dinner? Here are some recipes you may also like to try!
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Smothered Pork Chops with Mushroom Soup
Equipment
- skillet
- Spatula or tongs
- Knife
- Measuring cup
Ingredients
- 4 pork chops
- Salt and black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 tablespoons olive oil divided
- 8 ounces mushrooms sliced
- ½ cup chopped onion
- ⅓ cup heavy whipping cream
- 1 ½ cups chicken or vegetable broth
- 1 can (10.5 oz) condensed cream of mushroom soup
Instructions
- Season both sides of the pork chops with salt and pepper. Use about a pinch of each per side.
- In a large pan or large cast-iron skillet, heat 2 tablespoons of olive oil over medium-high heat. If your pork chops are thin (less than 1 inch), cook them for 3 minutes on each side. For thicker chops (1 inch or more), I recommend cooking them for 5 minutes per side. This will ensure they cook through without overcooking. Once cooked, transfer the pork chops to a plate and set aside.
- In the same skillet, add the chopped onions and sliced mushrooms. Cook until the onions are soft and the mushrooms are sautéed, about 5-7 minutes.
- Pour in the chicken or vegetable broth, then add the can of cream of mushroom soup, onion powder, heavy cream, and garlic powder. Stir everything together until the soup is well combined.
- Return the cooked pork chops and any juices from the plate into the skillet with the mushroom sauce. Cover and let everything simmer together for another 3-5 minutes until the pork chops are fully cooked through and the sauce has thickened slightly. If the sauce becomes too thick, you can thin it out by adding a splash more of chicken or vegetable broth.
- Once the pork chops are cooked to your desired doneness and the sauce is thickened, remove the skillet from the heat. Let the chops rest for 2-3 minutes and then serve them hot, spooning some of the creamy sauce over the top of the pork chops.
- Enjoy your creamy mushroom pork chops with a side of mashed potatoes, broccoli, egg noodles, green beans, white, or brown rice.
Video
Notes
- Don't crowd the pan when searing the pork chops. Give them enough room to develop a golden-brown crust instead of steaming.
- For thinner chops, shorten the searing time and start checking the internal temperature early.
- Let refrigerated pork chops sit at room temperature for 15-20 minutes before cooking to help them cook more evenly.
Leave a Reply