Cream of Mushroom Pork Chops
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!
For the Brine (Optional):
- 3 c water or more to cover the meat
- 2 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 teaspoon Salt use less if you don't want it too salty
- 2 T butter
For the Mushroom Cream Sauce:
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. (you can omit or lessen the salt here if you brined if you are worried it will be too salty)
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!
*You can sauté the mushrooms in butter before adding to the cream of mushroom sauce or add them in uncooked. They will cook up well either way. If sautéing, simply cook for 2-3 minutes in the butter after searing the pork chops. You will just need to remove the pork chops from the pan momentarily and then add them back in.
- 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
Calories: 810kcal | Carbohydrates: 10g | Protein: 86g | Fat: 46g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 293mg | Sodium: 1081mg | Potassium: 1692mg | Fiber: 2g | Sugar: 2g | Vitamin A: 580IU | Vitamin C: 2mg | Calcium: 136mg | Iron: 4mg