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These simple Cream of Mushroom Pork Chops take a can of soup and turn your dinner into an amazing skillet dinner. Tender juicy pork chops pan seared and then baked in a creamy mushroom sauce for a comforting weeknight dinner the whole family will love!
This post is sponsored by the Ohio Pork Council, all opinions are my own. Thanks for supporting pork farmers!
So happy to partner up with the Ohio Pork Council once again with a delicious, mouth watering pork recipe.
In the past, I have had the privilege to meet the families and farmers that work hard to provide for their families, take care of the pigs and bring the best pork to our local groceries, adding more pork to our meals has been all the tastier!
Why You Will Love These Creamy Mushroom Pork Chops:
- Pork is a great protein to add to your diet! Depending on the cut of pork, every 3 ounces is packed with 22-24 grams of protein. 20-30 grams of protein per meal is a great way to fuel your body. Who doesn't love that?
- Creamy delicious comfort food. Comfort food hits deep in the soul. Opening up a can of cream of mushroom soup brings me back to childhood and all the memories. But this pork chop recipe takes it up a notch (or ten) beyond anything from your childhood days!
- They are so easy to make. You will be amazed by how easy these creamy mushroom pork chops are to make. Sear each side for a couple minutes, sauté the mushrooms (optional), and then smother and bake until pork is done. Serve it up!
- Minimal ingredients and prep. Very few ingredients needed to make this dish and for some, all pantry or kitchen staples. I always have a few cans of soup sitting around and even some canned mushrooms just in case. When I have some good pork chops, this recipe is calling my name!
Recipe Ingredients:
- pork chops: I use 1 inch thick bone in pork loin chops for this cream of mushroom pork chop recipe. This cut is great for a sear, then roast recipe to make sure it is cooked evenly and juicy. Brining is always a great idea if you want the juiciest chop of all!
- seasoning: keep it simple with garlic, paprika, salt and pepper. Gently rub it into the pork chops after you pat them dry. You can lessen the amount of salt if desired, but I find it to be just the right amount.
- butter: I opt for unsalted butter. You can use a cooking oil if preferred, but the butter seals in so much flavor.
- garlic: I add a touch to the creamy mushroom sauce. If your mushroom soup is already pretty garlicky, you can adjust.
- mushrooms: fresh is preferred but you could use canned if you want. The canned are already softened and you won't need to sauté them.
- cream of mushroom soup: condensed soup, the classic stuff mom used. One can should work but if you want a lot of extra sauce, you can use a half of another can as well.
- half and half: this is my preference. Whole milk or another milk can work, but the richness will not be quite the same.
Things to Know About Pork Chops:
- There are several types of pork chops and not all cuts are interchangeable. For this recipe, rib chops, loin chops or boneless chops are great but skip the sirloin pork chops or shoulder chops as they are better slow cooked.
- Pork chops should be cooked to an internal temperature of 145°F. They are safe to eat at this temperature and will still be nice and juicy. The color will have a slight touch of pink but don't worry.
- Bone in and boneless pork chops will cook up similarly, but typically the times will vary. Size and thickness will make for the biggest variation in cook time.
How To Make These Cream Of Mushroom Pork Chops:
Brining the pork chops for about 30 minutes prior to cooking makes for the very best, juicy pork chops. If you have time, I highly recommend it. Simply dissolve the salt and sugar into the water and add peppercorns and smashed garlic cloves if desired. Place the pork chops into the brine and allow to sit for about 30 minutes and up to a few hours. If brining for longer than 30 minutes, place in the refrigerator.
After brining the pork chops, rinse and pat dry. Season generously with sea salt and pepper on both sides. Combine garlic powder and paprika. Run into each side of the pork chops.
Brine pork chops. (optional) 
Pat dry and season.
Use an oven safe pan. I prefer cast iron but my cast iron skillet is not big enough for several bone in pork chops.
The key to sear the pork chops is a super hot pan. Make sure the pan is HOT and then place the seasoned pork chops in it and sear to brown each side about 2-3 minutes. The pork chops will start to pull away from the pan slightly and that is typically a sign to flip.
Once the pork is browned on each side, you have the option to sauté the mushrooms slightly. Remove the pork from the pan and add the mushrooms to cook for 2-3 minutes to soften. This part is technically not necessary because the mushrooms will cook in the oven, but I like the buttery tenderness of sautéed mushrooms.
Whisk together the mushroom soup, cooked or uncooked mushrooms, half and half, garlic, thyme, salt and pepper. Add the pork chops back to the pan and pour the soup mixture over top, covering the meat.
Brown the pork chops. 
Sauté mushrooms and then add cream sauce.
Bake the pork chops for about 20 minutes or until they reach an internal temperature of 145°F. Remove from the oven and allow to rest for about 5 minutes before serving.
Chef's Tips:
- Don't cook pork chops straight from the refrigerator. For evenly cooked pork chops, remove the meat from the refrigerator at least about 20 minutes before cooking. Room temperature meat will cook the best.
- Choose the right pork chops. Opt for 1 inch thick bone-in pork chops. Bone in pork chops retain the most moisture and flavor. They tend to be more fool proof when cooking as well.
- Use a cast iron skillet. For best results, you want a pan that will hold high heat evenly. A cast iron skillet - 12 inch is ideal for this cream of mushroom pork chop recipe. I used a stainless steel skillet as well and it certainly works, but nothing compares to cast iron if you have it.
Do You Need To Brine Your Pork Chops?
While brining your pork chops isn't completely necessary, it is a great option if you have the time. Brining your pork chops will make for the juiciest, most tender meat by drawing in moisture, salt and other flavors.
You can brine the chops for as little as 15-30 minutes or as long as several hours. It makes a big difference in your creamy mushroom pork chops so I make it a priority when I can.
Can You Use Boneless Pork Chops?
Yes! You can certainly use boneless pork chops in this creamy mushroom pork chop recipe. Boneless pork chops tend to be a little less juicy and easier to over cook so you just want to keep an eye on them that you don't cook them too much.
You can pull them out of the oven when they are just under 145°F and let them cook the rest of the way while they rest. This will assure they don't dry out from cooking too long.
What to Serve With These Cream of Mushroom Pork Chops:
Our preference is mashed potatoes. These Instant Pot Mashed Potatoes are great but I am not above the ready to go mashed potatoes from the grocery aisle. Convenience is a great thing!
These Roasted Green Beans or a nice salad are also great to add to this juicy pork chop dinner.
Toss them over pasta as well. Can't beat it!
Other Pork Recipes:
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Cream of Mushroom Pork Chops
Ingredients
For the Brine (Optional):
- 3 c water or more to cover the meat
- 3 T salt
- 2 teaspoon sugar
- 1 T peppercorns
- 2 garlic cloves smashed optional
For the Pork Chops:
- 2 - 2½ lb bone in pork chops (3-4), 1 - 1 ½ inch thickness boneless will work too
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon pepper
- ½ - 1 teaspoon Salt more or less as desired
- 2 T butter
For the Mushroom Cream Sauce:
- 1 can cream of mushroom soup 10.75 oz.
- ½ c half and half
- ½ teaspoon thyme
- 2-3 garlic cloves
- ½ teaspoon pepper
- 8 oz. sliced mushrooms* (see note below)
Instructions
To Brine the Pork Chops:
- Add the water to a large bowl or dish and fully dissolve the sugar and salt by whisking. Add the peppercorns and smashed garlic cloves if desired. Gently place the uncooked pork chops into the brine and allow to sit for 30 minutes, at room temperature. If brining longer, cover and place in the refrigerator for no more than 3-4 hours.
Prepare the Mushroom Cream Sauce:
- Whisk together the cream of mushroom soup, half and half, garlic, thyme, pepper. Add the mushrooms if not planning to sauté them before adding them into the sauce.
Prepare the Pork Chops:
- Preheat oven to 400°F.
- Remove the pork chops from the brine and pat dry. Whether you brine your chops or not, bring the meat to room temperature before cooking. Combine the garlic powder, paprika, salt and pepper and season each side of the pork chops, gently rubbing the spices into the meat.
- Heat a cast iron or oven safe skillet to medium high heat and allow it to get nice and hot. Melt the butter. Add each of the pork chops into the skillet and sear for just about 2-3 minutes per side. The meat will start to pull away from the pan when it's ready to flip. Once both sides are seared, pour the cream of mushroom sauce over top and spread evenly (*unless you are sautéing the mushrooms, then do this first as noted below).
- Place the skillet or pan into the oven and cook for about 18-22 minutes or until meat reaches an internal temperature of 145°F at its thickest point, and away from the bone. Varying sizes and thickness of pork chops will take more or less time so try to check on the meat regularly.
- Remove from the oven and allow to rest 5 minutes before serving. Enjoy!
Notes
- Don't cook pork chops straight from the refrigerator. For evenly cooked pork chops, remove the meat from the refrigerator at least about 20 minutes before cooking. Room temperature meat will cook the best.
- Choose the right pork chops. Opt for 1 inch thick bone-in pork chops. Bone in pork chops retain the most moisture and flavor. They tend to be more fool proof when cooking as well.
- Use a cast iron skillet. For best results, you want a pan that will hold high heat evenly. A cast iron skillet - 12 inch is ideal for this cream of mushroom pork chop recipe. I used a stainless steel skillet as well and it certainly works, but nothing compares to cast iron if you have it
Nutrition
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Amy says
Can I make this in a slow cooker ?
Lorie says
Hi! I believe you could, but I haven’t tried. I’d just put all the ingredients in cook on low for about 6-8 hours or until tender!
Joanne says
this recipe is delicious, to us it was a restaraunt quilty. Very good.
Lorie says
Well that is just amazing to hear! Thanks Joanne!
Barbara Shryack says
This was delicious! I had a large container of mushrooms I got on sale & pork chops I needed to use up, so the recipe was perfect timing! I also had a use or toss bag of Trader Joe's frozen roasted potatoes & peppers so paired that with the pork chops--yum! I will definitely be making this again!
Lorie says
Love hearing this Barbara! Sounds like a big win all around! Thanks for sharing
Nikki Alvarado says
The nutritional information list 1G transfat. I can't see where transfat would come in Isn't transfat a manmade fat that is found in processed foods?
Lorie says
Hi! I imagine it comes from the cream of mushroom soup.
Lynn says
Anybody try adding. Packet of onion soup mix to this recipe?
Lorie says
I haven’t tried, but I bet it would be great!! May want to watch the amount of salt as soup mixes and soup can add up but other than that sounds good!
Jacki says
I have a small cast iron, but will it turn out ok if I transfer the chops to a glass baking dish to cook in?
Lorie says
Yes! As long as it’s oven safe you are good to go!! Cook time may vary slightly in a different dish but that is all
Steven Ostermann says
I made these with 1 inch thick chops, and they turned out really super good. The only difference I did was, I used Montreal Steak seasoning on the chops. It had all the spices that was in your recipe and maybe a few more but it turned out delicious. I did not brine the chops but I will next time as I brine turkey, chicken, ribs etc, and they all turn out great.
Lorie says
So happy they turned out great for you! Thanks so much for sharing!
Leanne says
Do you cover the cast iron with foil before oven or uncovered?
Lorie says
Hi! I don’t cover them. The cook time would be longer if covered.