Easy Pork Chops with Creamy Mushroom Sauce are the best way to cook tender pork chops in a flavorful sauce made with cream of mushroom soup. It's absolutely perfect for a weeknight meal!
I love easy dinners that don't require a ton of ingredients or hours of my time spent in the kitchen. With only a handful of ingredients and easy preparation, this pork chop recipe is one I come back to time and time again.
If you love pork chops you've got to try my Slow Cooker Hoisin Pork Chops, Brown Sugar Glazed Pork Chops or Broiled Pork Chops.
Why You Will Love This Skillet Pork Chop Recipe
- Succulent Pork Chops: These tender, juicy, and flavorful pork chops are perfectly seasoned and cooked to perfection, offering a satisfying and delicious dinner.
- Creamy Mushroom Sauce: The rich and velvety mushroom sauce in this pork recipe adds layers of flavor to the dish.
- Quick and Easy Preparation: With a total cooking time of just 33 minutes, this recipe is perfect for busy weeknights when you want a delicious homemade meal with minimal ingredients without spending hours in the kitchen.
- Versatile Ingredients: The ingredients used in this recipe are simple and readily available at your local grocery store, making it so easy to whip up anytime.
- Family-Friendly and Crowd-Pleasing: This dish is sure to be a family favorite. The simple ingredients, comforting flavors, and satisfying textures make this easy dinner recipe a crowd-pleaser that will have the whole family coming back for seconds.
Ingredients
Here's a look at the simple ingredients you need to make this pork chops with creamy mushroom soup.
- Pork Chops: They provide a meaty and flavorful base. I recommend opting for bone-in chops for extra juiciness or boneless chops for convenience. You can also substitute with chicken breasts or thighs if preferred. Feel free to use thick or thin pork chops for this cream of mushroom pork chop recipe.
- Garlic Powder and Onion Powder: These pantry staples add depth of flavor to both the pork chops and the creamy mushroom gravy. Fresh minced garlic and chopped onions can be substituted for a more intense flavor.
- Olive Oil: Used for cooking the pork chops and sautéing the mushrooms and onions, olive oil adds richness and helps the pork chops achieve a golden brown sear. You can substitute olive oil with vegetable oil or avocado oil.
- Mushrooms: Sliced sautéed mushrooms give earthy notes and a meaty texture to the dish, complementing the pork chops beautifully. Cremini, button, or shiitake mushrooms work well, and you can even mix mushroom varieties if you want.
- Chopped Onion: Along with the mushrooms, onions bring sweetness and depth to the mushroom soup. They also provide texture and aroma to the dish. Substitute onions with shallots, green onions, or leeks for a milder flavor.
- Heavy Whipping Cream: This adds creaminess and body to your mushroom sauce. For a lighter option, you can use half-and-half or whole milk, although the sauce won't be as thick.
- Chicken or Vegetable Broth: Broth gives the mushroom sauce a flavorful base, infusing it with savory depth. You can use homemade or store-bought broth and choose vegetable broth for a vegetarian version of the dish.
- Condensed Cream of Mushroom Soup: This pantry staple is a convenient shortcut for creating a creamy and flavorful sauce. It adds richness and helps to thicken the sauce. For a homemade alternative, you can make a roux with butter and flour, then add fresh mushrooms and broth.
See the recipe card below for the full ingredient list and the exact quantities of each one.
Variations
- Fresh Herbs: Garnish the dish with chopped parsley, thyme, or rosemary for a burst of freshness and color.
- Wine: Add a splash of your favorite white or red wine to the mushroom sauce for extra depth of flavor and acidity.
- Vegetable Variation: Incorporate vegetables such as bell peppers, sliced onions, or peas and carrots for added nutrition and texture.
- Dairy-Free Option: Use coconut milk or almond milk instead of heavy whipping cream.
- Gluten-Free Option: Use a gluten-free condensed cream of mushroom soup.
- Spicy: Add a bit of chili pepper flakes or our jalapeno powder to the mushroom sauce. You can also serve up our homemade hot pepper sauce on the table as well.
How to Make Cream of Mushroom Pork Chops
Step 1: Season both sides of the pork chops with salt and pepper. Use about a pinch of each per side.
Step 2: Cook the pork chops in a large cast-iron skillet with two tablespoons of olive oil over medium-high heat until browned on each side. Transfer the pork chops to a plate and set aside.
PRO TIP: Cook thin pork chops (less than 1 inch) for 3 minutes on each side and thicker chops (1 inch or more), for 5 minutes per side. This will ensure they cook through without overcooking.
Step 3: Add the chopped onions and sliced mushrooms to the skillet and cook until the onions are soft.
Step 4: Add the broth, cream of mushroom soup, onion powder, heavy cream, and garlic powder to the skillet.
Step 5: Stir everything together until the sauce is well combined.
Step 6: Return the cooked pork chops and any juices from the plate into the skillet with the mushroom sauce.
Step 7: Cover the skillet and simmer for 3-5 minutes until the pork chops are fully cooked through and the sauce has thickened slightly.
Step 8: Remove the skillet from the heat and let the chops rest for 2-3 minutes and then serve with some of the creamy sauce over the top of the pork chops.
PRO TIP: If the sauce becomes too thick, you can thin it out by adding a splash of chicken or vegetable broth.
Hint: Make sure that your creamy pork chops reach an internal temperature of 145°F (63°C). I usually use an instant-read meat thermometer to check the temperature.
If you love recipes like this, you may also enjoy these Slow Cooker Garlic Ranch Pork Chops or our Crockpot Hamburger Soup.
Storage
Storing: Store leftover pork chops with mushroom sauce after fully cooled in an airtight container. Refrigerate them for up to 3-4 days or freeze them for up to 2-3 months. Thaw them overnight in the fridge before reheating.
Reheat: Gently warm the pork chops and sauce in a large skillet over low heat. Feel free to add a splash of broth or water to prevent the sauce or chops from drying out. Microwaving them in short intervals or air frying them at 350 degrees Fahrenheit until the chops are heated through will also work.
Serving Suggestions
Enjoy your creamy mushroom pork chops with a side of mashed potatoes, broccoli, egg noodles, green beans, white or brown rice. Here are some more ideas for side dishes!
- Salads: This Broccoli Crunch Salad makes a nice savory salad side dish or you can try this Orange Fluff Salad for one on the sweet side.
- Vegetable Sides: Try this Zucchini Squash Casserole or Slow Cooker Brussels Sprouts with your pork chops.
- Potatoes: Sliced Potatoes in the Air Fryer and Cheesy Scalloped Potatoes are a couple of favorites.
- Rice or Noodles: White or brown rice or a simple side of buttered noodles go great!
Tips
- Choose the Right Pork Chops: Opt for pork chops that are about 1 inch thick and evenly sized for even cooking. Bone-in chops tend to be juicier, but you can use boneless chops as well.
- Season Generously: Don't be afraid to season the pork chops liberally with salt and pepper. This ensures that the flavors are well-balanced.
- Preheat the Skillet: Make sure your pan or skillet is properly preheated before adding the pork chops to achieve a nice sear and prevent sticking. This step helps the pork develop a flavorful crust and lock in juices.
- Don't Overcook the Pork: Keep an eye on the pork chops as they cook to avoid overcooking, which can result in dry meat. Be sure to use a meat thermometer to ensure the chops reach an internal temperature of 145°F (63°C) for optimal juiciness.
- Adjust Sauce Consistency: If the mushroom sauce is too thick, you can thin it out with a splash of broth. If it's too thin, you can simmer it for a few more minutes to reduce and thicken.
- Use a Slurry for a Thicker Sauce: Mix equal parts cornstarch or flour with cold water until it becomes smooth, then gradually add it to the sauce, stirring constantly until the sauce thickens to your desired consistency.
Recipe FAQs
Yes, using a slow cooker is a great way to cook this pork chop recipe. Simply place the seared pork chops in the slow cooker, cover with the soup mixture, and cook on low for 6-8 hours or on high for 3-4 hours until tender.
Use a meat thermometer to check the internal temperature of the pork chops. They should reach 145°F (63°C) for safe consumption.
If you prefer a thicker sauce, you can simmer it for longer to reduce and concentrate the flavors or add a slurry of cornstarch and water to thicken it.
Video
More Pork Chop Recipes
Do you like easy pork chop recipes for dinner? Here are some recipes you may also like to try!
Ready to get cooking? Remember that you can print this recipe if you would like.
Pork Chops with Cream of Mushroom Soup Recipe
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
- Choose the Right Pork Chops: Opt for pork chops that are about 1-inch thick and evenly sized for even cooking. Bone-in chops tend to be juicier, but you can use boneless chops as well.
- Season Generously: Don't be afraid to season the pork chops liberally with salt and pepper. This ensures that the flavors are well-balanced.
- Preheat the Skillet: Make sure your pan or skillet is properly preheated before adding the pork chops to achieve a nice sear and prevent sticking. This step helps the pork develop a flavorful crust and lock in juices.
- Don't Overcook the Pork: Keep an eye on the pork chops as they cook to avoid overcooking, which can result in dry meat. Be sure to use a meat thermometer to ensure the chops reach an internal temperature of 145°F (63°C) for optimal juiciness.
- Adjust Sauce Consistency: If the mushroom sauce is too thick, you can thin it out with a splash of broth. If it's too thin, you can simmer it for a few more minutes to reduce and thicken.
- Use a Slurry for a Thicker Sauce: Mix equal parts cornstarch or flour with cold water until it becomes smooth, then gradually add it to the sauce, stirring constantly until the sauce thickens to your desired consistency.
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