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This simple skillet meal of pork chops with cream of mushroom soup features juicy, tender pork chops in a rich, creamy mushroom sauce. This meal cooks up in 20 minutes, making it a great weeknight family dinner idea.
Why we Love These Cream of Mushroom Pork Chops
If you’re looking for a simple and tasty skillet meal, pork chops are a great choice. This recipe for creamy pork chops is perfect for busy weeknights. Use condensed soup to save time or try homemade cream of mushroom soup.
Ready in under thirty minutes, the creamy mushroom sauce is sure to be a crowd-pleaser. Serve with mashed potatoes or rice for a complete meal.
Ingredients Needed
- Pork Chops: this recipe can be made with both bone-in or boneless chops.
- Oil & Butter: using a combination gives a buttery flavoring without burning the butter when searing the pork.
- Salt, Pepper, Garlic, Onion, Paprika: a simple spice blend to season the pork when cooking.
- Cream of Mushroom Soup: use a store-bought canned soup, an organic canned version, or make your own homemade cream of mushroom soup substitute.
- Mushrooms: add even more savory flavoring by using fresh mushrooms also.
- Milk: loosens up the cream of mushroom soup to create a thinner sauce.
- White Wine: used to deglaze the pan plus it adds flavor to the sauce. If preferred you can substitute the wine for chicken broth.
- Garlic: used for flavor
- Herbs: fresh parsley and thyme for flavor. Substitute with dry herbs if needed or you can swap out the herbs and use rosemary or another herb of your choice.
How to Make Pork Chops with Mushroom Sauce
- Prepare the pork chops by letting them sit at room temperature for 30 minutes, then pat dry with a paper towel. Sprinkle a simple seasoning blend of salt, pepper, onion powder, garlic powder, and paprika evenly over the pork chops.
- Heat a large skillet over medium heat and add the olive oil and butter. Melt the butter, place two pork chops in the skillet, cook for 2-3 minutes, then carefully flip and sear the other side. Once completed cooking, remove the pork chops to a plate and continue cooking the remaining pieces of meat.
- Add the mushrooms to the skillet and cook for 3-4 minutes over medium heat. Brown the mushrooms, add the garlic, cook an additional 30 seconds, then pour the white wine into the skillet and scrape the bottom of the pan with a wooden spoon to loosen any cooked bits.
- Spoon in the cream of mushroom soup and slowly pour in the milk stirring to combine. Add the fresh herbs, salt and pepper. Taste the sauce and adjust.
- Add the pork chops back into the sauce, spooning some of the sauce on top. Bring to a simmer, and allow to cook to ensure pork reaches an internal temperature of 145 degrees F.
Internal Temperature
Pork is safe to eat when it reaches an internal temperature of 145F. Avoid overcooking to prevent tough meat.
Storage Information
- Storage: store leftovers in a sealed container in the refrigerator for 3-4 days.
- Freezing: freezing can alter the texture of the sauce, I would recommend not freezing this recipe.
- Reheating: place pork chops and sauce in a covered skillet and heat over low heat for 8-10 minutes until warmed through.
Serving Ideas
These mushroom pork chops are an instant winning dish with mashed potatoes. But you can of course serve them with any other side.
- Vegetables: southern green beans, Brussels sprouts, creamed corn, roasted mexican vegetables.
- Salad: try our Mexican Salad, Classic Wedge Salad, Autumn Apple Salad, or Strawberry Poppyseed Salad, or simply make a house salad and use our homemade ranch dressing.
More Pork Recipes
Pork Chops with Cream of Mushroom
Ingredients
- 4 pork chops
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 2 tablespoon extra virgin olive oil
- 2 tablespoon butter
Mushroom Sauce
- 1 cup sliced mushrooms
- 3 cloves garlic minced
- ¼ cup white wine
- 1 can cream of mushroom soup or homemade version
- ½ cup whole milk
- 2 tablespoons fresh parsley diced
- 1 tablespoon fresh thyme diced
- salt & pepper to taste
Instructions
- Prepare the pork chops, let them sit at room temperature for 30 minutes, then pat dry.
- Combine the seasonings for the pork chops in a small bowl (salt, black pepper, garlic powder, onion powder, paprika).
- Sprinkle the seasoning on both sides of the pork chops.
- Heat a large skillet over medium heat and add the olive oil and butter. Once the butter is melted, place two of the pork chops in the skillet and cook 2-3 minutes then carefully flop and sear the other side.
- Remove the pork chops to a plate and continue cooking the remaining two pork chops to sear both sides. Remove the pork chops to the plate.
- Add the mushrooms to the skillet and cook for 3-4 minutes over medium heat. When the mushrooms are browned, add the garlic, cook an additional 30 seconds, then pour the white wine in the skillet and scrape the bottom of the pan with a wooden spoon to loosen any cooked bits.
- Spoon in the cream of mushroom soup and slowly pour in the milk stirring to combine.
- Add the fresh herbs, salt and pepper. Taste the sauce and adjust.
- Add the pork chops back into the sauce, spooning some of the sauce on top. Bring to a simmer, and allow to cook to ensure pork reaches an internal temperature of 145 degrees F.
- Serve pork chops warm topped with additional fresh herbs.
Notes
- White wine: use a dry wine, such as a Sauvignon Blanc, or a Chardonnay. Substitute with chicken broth if needed.
- Storage: store leftovers in a sealed container in the refrigerator for 3-4 days.
- Freezing: freezing can alter the texture of the sauce, I would recommend not freezing this recipe.
- Reheating: place pork chops and sauce in a covered skillet and heat over low heat for 8-10 minutes until warmed through.
Nutrition
Calories: 398kcal | Carbohydrates: 8g | Protein: 34g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 112mg | Sodium: 956mg | Potassium: 699mg | Fiber: 1g | Sugar: 2g | Vitamin A: 605IU | Vitamin C: 6mg | Calcium: 69mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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