Cream of Mushroom Pork Chops

These creamy mushroom pork chops are one of those simple comfort meals that feel way fancier than they are. Made with a can of soup, a handful of pantry staples, and some good pork chops, this recipe has saved dinner more times than I can count.

We’re talking juicy seared chops simmered in a rich, garlicky mushroom sauce that bubbles away in the oven while you set the table. It’s cozy, hearty, and so easy to pull off—even on a weeknight.

Why This Recipe Gets Made Again and Again

I didn’t grow up eating a lot of pork, but once I figured out how forgiving and flavorful bone-in chops are, it was game on. This particular recipe started out as one of those “what do I have in the pantry?” experiments, and now it’s a regular in my rotation.

What makes it special?

• It’s deeply comforting. There’s something about the smell of mushroom soup bubbling in the oven that takes me straight back to childhood—even if we never made it like this. It’s nostalgic, but better.

• It’s ridiculously simple. Sear the chops, toss together the sauce, and bake. You don’t need to be a seasoned cook to get this one right.

• It works with what you have. No fresh mushrooms? Use canned. Don’t have half-and-half? Whole milk works. It’s flexible and forgiving, which is exactly what I need after a long day.

• It makes the whole house smell amazing. Seriously, people wander into the kitchen asking what’s cooking—and that’s when I know it’s a keeper.

What You’ll Need (And Some Handy Swaps)

Pork Chops
I like bone-in loin chops, about 1 inch thick. They hold up well to searing and baking without drying out. If I’m feeling fancy or have time, I’ll brine them for 30 minutes beforehand—it makes a big difference in juiciness.

Seasoning
Simple is best: salt, pepper, garlic powder, and paprika. I rub it right into the chops after patting them dry so it sticks better.

Butter or Oil
I usually go with unsalted butter for the richness, but if I’m running low, a splash of neutral oil like avocado or canola works too.

Garlic
Fresh minced garlic adds a layer of flavor to the sauce. If your soup is already garlicky, feel free to adjust.

Mushrooms
Fresh sliced mushrooms are my first choice—they sauté beautifully and add a meaty bite. But canned mushrooms work in a pinch and save a bit of prep time.

Cream of Mushroom Soup
This is the shortcut that makes the whole thing work. One can is usually enough, but if you like a lot of sauce (who doesn’t?), go ahead and use half of a second can.

Half-and-Half
This adds that creamy texture to the sauce. Whole milk is a decent substitute, but I wouldn’t use skim—it won’t be as rich.

Picking the Right Cut of Pork

There are so many types of pork chops, and not all are created equal for this kind of recipe. Stick with these:

• Loin chops or rib chops are your best bet. They’re tender, cook evenly, and have just enough fat for flavor.

• Skip shoulder or sirloin chops for this—they’re better suited for slow cooking or braising.

• Whether you go boneless or bone-in, just keep an eye on the cook time. Boneless tends to dry out faster.

I’ve had the best luck with bone-in chops—they’re harder to mess up and stay juicy in the oven.

How I Make This Dish

Here’s how I pull this off, step by step—usually while juggling laundry or helping with homework.

1. (Optional but Worth It) Brine the Chops
   If I have the time, I always do a quick brine. Just dissolve salt and a bit of sugar in warm water, let it cool, and soak the chops for 30 minutes to a few hours. Makes them super tender.

2. Season the Meat
   After brining, rinse, pat dry, and rub in salt, pepper, paprika, and garlic powder on both sides.

3. Sear in a Hot Pan
   Use a cast iron skillet if you have one—it gives the best crust. Get the pan screaming hot and sear the chops for 2–3 minutes on each side until golden brown.

4. Sauté the Mushrooms (Optional)
   If I’m using fresh mushrooms, I’ll take the chops out and quickly sauté the mushrooms in the same pan with a bit of butter. You can skip this if you’re short on time.

5. Mix Up the Sauce
   In a small bowl, whisk the mushroom soup with half-and-half, a clove of minced garlic, and a sprinkle of thyme. If I sautéed the mushrooms, I stir those in too.

6. Combine and Bake
   Place the seared chops back in the pan and pour the sauce right over the top. Cover and bake at 375°F for about 20 minutes or until the internal temp hits 145°F.

7. Let It Rest
   Pull the pan from the oven and let everything rest for 5 minutes before serving. The sauce thickens a bit, and the chops reabsorb their juices.

A Few Tips from My Kitchen

• Let the meat rest at room temp before cooking. I take my chops out of the fridge about 20 minutes early so they cook more evenly.

• Don’t skip the sear. That golden crust adds flavor and locks in moisture.

• Use a meat thermometer. It takes the guesswork out. I pull mine at 140°F and let them finish cooking while resting.

• Don’t forget to scrape the pan. All that brown stuff at the bottom? That’s flavor gold. The sauce brings it all together.

What If I Use Boneless Chops?

Totally doable—just watch the cook time closely. Boneless chops tend to cook faster and can go from juicy to dry pretty quickly.

Here’s my move: I pull them out of the oven just before they hit 145°F and let them sit for a few minutes. They finish cooking while they rest and stay tender.

Serving Suggestions from My Table

My family loves these pork chops over mashed potatoes, and I won’t lie—on busy nights, I’ve definitely used the store-bought kind. If I have a little more time, I’ll make creamy mashed potatoes or even toss in some garlic Boursin for an upgrade.

For sides, here are some of my favorites:

• Roasted green beans or steamed broccoli

• A simple apple and arugula salad with balsamic vinaigrette

• Buttered noodles or even a scoop of rice if we’re leaning more casual

And yes, I’ve served the leftovers over pasta the next day. Just slice the pork and toss with the leftover sauce—so good.

Yield: 4

Cream of Mushroom Pork Chops

Print

Tender pork chops seared to golden perfection and smothered in a creamy mushroom sauce—this is the kind of cozy, satisfying dinner you’ll come back to again and again.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

Optional Brine:

• 3 cups water (or enough to cover the chops)
• 2 tablespoons salt
• 2 teaspoons sugar
• 1 tablespoon whole peppercorns
• 2 garlic cloves, smashed (optional)

Pork Chops:

• 3–4 bone-in pork chops (2 to 2½ lb), about 1 to 1½ inches thick
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon salt (use less if you brine)
• ½ teaspoon black pepper
• 2 tablespoons butter

Mushroom Cream Sauce:

• 1 (10.75 oz) can cream of mushroom soup
• ½ cup half and half
• 8 oz sliced mushrooms
• 2–3 garlic cloves, minced
• ½ teaspoon dried thyme
• ½ teaspoon black pepper

Instructions

1. If Brining (Optional): Start by mixing the water, salt, and sugar in a large bowl until dissolved. Add the peppercorns and garlic if using. Submerge the pork chops in the brine and let them rest for 30 minutes at room temp—or up to 3–4 hours in the fridge. Pat dry before cooking.
2. Make the Sauce: In a bowl, whisk together the cream of mushroom soup, half and half, thyme, minced garlic, and pepper. Stir in the sliced mushrooms (you can sauté them first for added flavor or add them in raw).
3. Cook the Pork Chops: Take the chops out of the fridge about 20 minutes before cooking so they come to room temperature. Season both sides with paprika, garlic powder, salt, and pepper.
4. Heat a cast iron or oven-safe skillet over medium-high heat. Once hot, melt the butter and sear the pork chops for 2–3 minutes per side until browned. They should release easily from the pan when ready to flip.
5. If you want to sauté the mushrooms, remove the chops briefly, cook the mushrooms in the butter for a couple of minutes, then return the chops to the pan.
6. Pour the sauce over the pork chops, making sure they’re well coated. Transfer the skillet to a preheated 400°F oven and bake for 18–22 minutes, or until the internal temperature reaches 145°F at the thickest part.
7. Let the chops rest for 5 minutes before serving. Garnish with fresh parsley if you’d like and enjoy every creamy bite!

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 3041Total Fat 163gSaturated Fat 55gTrans Fat 2gUnsaturated Fat 81gCholesterol 1153mgSodium 4810mgCarbohydrates 24gFiber 3gSugar 9gProtein 349g

Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thoughts

These Cream of Mushroom Pork Chops are proof that simple food can still be rich, flavorful, and comforting. They’re the kind of dinner that makes people stop mid-bite and ask, “Wait, how did you make this?”

And the best part? It doesn’t take much—just some good pork, a hot pan, and a little help from a humble can of soup. I hope it becomes a regular at your dinner table, too.

Try other Pork Chops recipes:

• Crispy Breaded Pork Chops
• Braised Pork Chops
• Oven Baked Bone-In Pork Chops