Cream‑of‑Mushroom Pork Chops

Introduction

There’s something so cozy and satisfying about pork chops smothered in a rich, creamy mushroom sauce. This Cream-of-Mushroom Pork Chops recipe feels like pure comfort — tender pork, earthy mushrooms, and a silky sauce that warms you from the inside out. It’s the kind of home-cooked meal that hugs you.

Imagine searing juicy pork chops to golden perfection, then returning them to the skillet to simmer in a luxurious sauce that’s studded with mushrooms and infused with garlic and herbs. The sauce thickens just enough to coat every chop, making each bite smooth and indulgent. Serve it over mashed potatoes, rice, or buttered noodles, and you’ve got a weeknight dinner that feels both simple and special.

This dish is perfect when you want something elegant but easy, something that feels like a treat without needing hours in the kitchen.

Why You’ll Love This Recipe

• Ultra-creamy mushroom sauce — rich, velvety, and deeply flavorful
• Juicy pork chops — seared to lock in moisture
• Comfort food classic — nostalgic, hearty, and satisfying
• Simple ingredients — easy pantry staples and fresh mushrooms
• One-skillet convenience — minimal cleanup, maximum flavor
• Flexible serving — great over rice, pasta, or potatoes

Ingredients

• 4 pork chops, bone-in or boneless, about 1 inch thick
• Salt and freshly ground black pepper, to season
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 8 oz (225 g) mushrooms, sliced (cremini or button are good)
• 3–4 cloves garlic, minced
• 1 small onion, finely chopped (optional, but adds depth)
• 1 can (10–11 oz) cream of mushroom soup or a homemade equivalent
• ½ cup (120 ml) chicken broth (or more if needed)
• ½–1 cup heavy cream or half‑and‑half, depending on how rich you want it
• ½ teaspoon dried thyme (or 1 teaspoon fresh)
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Prepare the pork chops:
   • Pat the pork chops dry with paper towels.
   • Season both sides generously with salt and black pepper.
2. Sear the chops:
   • In a large skillet, heat the butter and olive oil over medium-high heat.
   • Once the butter melts and the pan is hot, add the pork chops.
   • Sear for 3–4 minutes per side, or until golden brown. The goal is to get a nice crust, not necessarily to cook through.
   • Remove the chops from the skillet, and set them aside on a plate.
3. Sauté the mushrooms (and onions):
   • In the same skillet (leave the browned bits behind — they add flavor), reduce the heat to medium.
   • Add the mushrooms (and the onion, if using), and cook, stirring occasionally, for about 4–6 minutes, until the mushrooms soften and the liquid evaporates.
   • Stir in the garlic and cook for another 30 seconds, until fragrant.
4. Make the creamy sauce:
   • Add the cream of mushroom soup to the skillet, stirring to combine with the mushrooms.
   • Slowly pour in the chicken broth, whisking so the sauce becomes smooth and well-mixed.
   • Add the heavy cream (start with ½ cup, then adjust), and stir.
   • Sprinkle in the thyme, then bring the sauce to a gentle simmer.
5. Simmer the pork chops in the sauce:
   • Return the pork chops to the skillet, nestling them into the sauce.
   • Lower the heat, cover the skillet, and simmer gently for about 8–12 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the sauce is thick and silky.
6. Finish and serve:
   • Taste the sauce and adjust seasoning, adding salt or pepper if needed.
   • Garnish with fresh parsley if you like.
   • Serve the pork chops with plenty of the mushroom sauce spooned over the top.

You Must Know (Helpful Tips)

• Don’t skip searing: Browning the pork chops first adds gorgeous flavor and texture.
• Control the sauce’s richness: Start with less cream, taste, then add more if you want a richer sauce.
• Use a meat thermometer: Pork is best when cooked to 145°F, then rested briefly.
• Simmer gently: Avoid boiling the sauce hard — a gentle simmer keeps it smooth.
• Deglaze well: When adding broth, whisk up the browned bits in the pan; they add great flavor to the sauce.

Storage Tips

• In the fridge: Store leftovers in an airtight container for up to 3–4 days.
• Reheating: Warm gently on the stove over low heat, stirring occasionally. If the sauce has thickened too much, add a splash of milk or broth to loosen it.
• Freezing: You can freeze the pork chops and sauce together for up to 2 months. Thaw in the fridge, then reheat gently.

Ingredient Substitutions

• Cream of mushroom soup: You can use a low-fat version, or make your own mushroom cream base.
• Cream: Use half‑and‑half or even milk for a lighter sauce, though it will be less rich.
• Mushrooms: Swap in cremini, portobello, or any mix of mushrooms depending on what you have.
• Herbs: If you don’t have thyme, try adding a pinch of sage or rosemary for good flavor.

Serving Suggestions

• Serve over mashed potatoes, rice, or egg noodles to absorb the creamy sauce.
• Pair with a simple green vegetable, like steamed broccoli or green beans, to balance the richness.
• Add a side of crusty bread to soak up any leftover sauce.
• A light white wine (like Chardonnay) or a soft red (like Pinot Noir) complements the earthiness of the mushrooms.

Pro Tips

• For extra flavor, deglaze with white wine (a splash) before adding the broth.
• If you prefer a thicker sauce, whisk in a little flour or cornstarch mixed with water (a slurry).
• Use an oven-safe skillet: after simmering, you can pop it in a warm oven (~150°C / 300°F) for a few minutes to keep warm without reducing too far.
• Let the chops rest a couple of minutes after cooking to help the juices redistribute.

Frequently Asked Questions (FAQ)

Q: Can I use thinner or thicker pork chops?
A: Yes — for thinner chops, reduce simmering time; for very thick chops, you may need a few extra minutes to reach the right internal temperature.

Q: What if I only have canned cream of mushroom soup?
A: That works perfectly. Mix it with broth and cream as directed, and you’ll still get a rich, flavorful sauce.

Q: Is it possible to make this in a slow cooker?
A: Yes. Sear the pork chops first, then transfer everything to a slow cooker and cook on low for 4–6 hours. Add the cream toward the end so it doesn’t separate.

Q: My sauce is too thin — how do I fix it?
A: Make a small slurry with flour or cornstarch and cold water, then whisk it in and simmer until it thickens.

Q: Can I make this gluten-free?
A: Yes — use a gluten-free cream of mushroom soup and substitute the flour (if you thicken) with a gluten-free alternative like cornstarch or a GF flour blend.

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Closing Sentence

These Cream-of‑Mushroom Pork Chops are the perfect cozy weeknight dinner — rich, comforting, and utterly satisfying, with tender pork swimming in a silky mushroom sauce that’s pure comfort in every bite.