These cream of mushroom pork chops deliver tender, juicy meat smothered in rich mushroom gravy; all in one skillet in about 30 minutes! Works beautifully with bone-in or boneless chops.
If you’re looking for more easy pork chop recipes, try these pan-fried pork chops and 4-ingredient oven baked pork chops, or browse our full collection of pork recipes.
Table of Contents
Before You Get Started
Here are a few helpful tips to make sure your pork chops come out juicy and flavorful every time:
- Choose bone-in pork chops that are about 1-inch thick so they stay tender and moist, and are more forgiving. Boneless pork chops or thin pork chops will work, but you’ll need to watch them closely and adjust the cooking time so that they don’t turn out dry or tough.
- Let the chops rest at room temperature for about 15 minutes before you start. This ensures even cooking and a nice, golden brown exterior.
- Don’t skip the meat thermometer. Pull the chops at 140-145°F (they’ll continue cooking as they rest).
- Use low-sodium cream of mushroom soup for a less-salty dish. You can always add more seasoning later. We like the Campbell’s Heart Healthy variety.
How to Make Cream of Mushroom Pork Chops
Step 1: Prep the Chops
Season both sides of the pork chops with a little bit of seasoned salt and black pepper, then dredge them in flour, shaking off any extra. Lay them on a plate while you heat your skillet.
** Pro Tip: Always pat your pork chops dry before dredging. Moisture keeps the flour from adhering properly and prevents a good sear.
Step 2: Sear the Pork Chops
Sear the pork chops in butter and oil until they’re golden brown on both sides, about 7 to 10 minutes per side depending on thickness. Use a meat thermometer and pull them off the heat once they reach 140°F to 145°F.
** Tip: If the chops stick when you try to flip them, wait another minute. They’ll release easily when they’re ready.
Transfer the pork chops to a plate, tent with foil, and let them rest. The juices will redistribute while you make the sauce.
** Pro Tip: Depending on the size of your skillet, you will likely need to cook your pork chops in batches so that you don’t overcrowd the pan. A crowded skillet will result in steamed (rather than seared) chops.
Step 3: Build the Mushroom Sauce
In the same skillet, melt another tablespoon of butter and add a splash of white wine or chicken broth to deglaze. Scrape up all those browned bits from the bottom of the pan; this is where the flavor lives!
Add the mushrooms and onions, cooking until they’re soft and golden, about 5 to 7 minutes. Stir in the garlic and cook just until fragrant, about 30 seconds to a minute.
Now stir in the cream of mushroom soup and milk, then bring it to a gentle simmer. Let it heat through for about 5 minutes, stirring often.
** Tip: If the sauce feels too thick, add a splash of milk. Too thin? Let it simmer a little longer to reduce.
Step 4: Combine and Serve
Turn off the heat, stir in the parsley and lemon juice, then taste and adjust the seasoning with salt and pepper. Nestle the pork chops back into the skillet, spooning the sauce over top.
** Flavor Booster: Add even more fresh herbs as a garnish just before serving. Thyme and rosemary are great with pork chops, too.
A Quick From-Scratch Alternative
Want to skip the canned soup? Make a quick mushroom gravy with butter, flour, broth, cream, and your sautéed mushrooms. See our smothered pork chops recipe for the full technique.
Variations
- Different mushrooms: Swap white button mushrooms for cremini or shiitake.
- Herbs and seasonings: Add thyme, rosemary, or a spoonful of Dijon mustard to the sauce. Season your pork with different herbs and spices, too. For instance, instead of seasoned salt, use all-purpose seasoning, garlic powder, onion powder, and/or paprika.
- Dairy swaps: Use half-and-half instead of cream, or a non-dairy milk if needed.
- Boneless chops or thinner chops: Shorten the cooking time and watch closely so they don’t dry out.
- Vegetable add-ins: Stir in baby spinach, peas, or green beans for extra color and nutrition.
** Tip: If you love a tangier, thicker sauce, stir in a tablespoon of sour cream right before serving.
Preparation and Storage Tips
- Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: Freeze the chops and sauce separately for best results. Thaw in the fridge overnight before reheating. The pork chops will keep in an airtight container in the freezer for up to 3 months.
- Reheat: Warm gently on the stovetop over low heat, adding a splash of milk to loosen the sauce.
** Tip: The sauce will thicken as it sits, so thin it out with a bit of milk or broth when reheating.
Frequently Asked Questions
Why are my pork chops tough?
They were probably cooked too long. Always use a thermometer and pull them at 140-145°F. The temp will continue to rise slightly as they rest.
Can I use boneless pork chops?
Yes! Just reduce the cook time since they’ll finish faster.
What temperature should pork chops reach?
Pork chops should be cooked to a minimum internal temperature of 145°F (63°C), followed by a short rest time.
Can I make this in advance?
Absolutely. You can prepare the sauce and sear the chops ahead of time, then warm everything together before serving.
My sauce is too thick. What should I do?
Add a splash of milk or broth and stir until it reaches your desired consistency.
Serving Suggestions
These creamy pork chops are perfect with simple, classic sides:
- Breads: spoon bread, 3-ingredient buttermilk biscuits, or this Southern cornbread recipe for soaking up the sauce
- Vegetables: Arkansas green beans, southern style green beans, garlic oven roasted broccoli, fried cabbage
- Starches: Fluffy mashed potatoes with sour cream and chives, rice, or buttered egg noodles
- Southern touches: fried apples, old-fashioned applesauce
- Dessert: oatmeal raisin cookies or a chocolate bundt cake using cake mix
Related Recipes
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Watch How to Make It
Cream of Mushroom Pork Chops
Equipment
- 12 inch skillet
Ingredients
For the Pork Chops
- ½ cup all-purpose flour
- 1 tablespoon salted butter, plus more as needed
- 1 tablespoon vegetable oil, plus more as needed
- 4 thick-cut bone-in pork chops (about 1 – 1 ¼–inch thick, about 12 ounces each)
- 2 teaspoons seasoned salt (such as Lawry's brand)
- ½ teaspoon ground black pepper
For the Mushroom Sauce
- 1 tablespoon salted butter
- ¼ cup white wine or low-sodium chicken broth
- 8 ounces sliced fresh mushrooms
- ½ cup diced yellow onion
- 1 clove garlic, minced (about 1 teaspoon)
- 1 (10.5 ounce) can condensed cream of mushroom soup
- ¾ cup whole milk or cream, at room temperature, plus extra to thin if necessary
- Kosher salt and ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
- Juice from ½ of a lemon
- Garnish: additional chopped fresh parsley or additional herbs such as thyme, rosemary, or sage
Instructions
Pan-Fry the Pork Chops
- Place the flour in a shallow dish. Pat the pork chops dry and season lightly on both sides with seasoned salt and black pepper.
- Dredge the pork chops in flour, shaking off the excess.
- Melt the butter and oil in a large, heavy skillet over medium-high heat. Add the chops to the hot skillet and cook until browned on both sides and a meat thermometer registers 140°F – 145°F, about 7-10 minutes per side. Smaller bone-in pork chops will cook in 5-6 minutes per side, so just keep an eye on your chops and use the thermometer to know when they’re done. The internal temperature of the pork chops will continue to rise after you remove them from the pan.
- Transfer the pork chops to a plate, tent with foil, and allow to rest while you prepare the sauce. Note: Depending on the size of your pan (and pork chops), you might need to cook the pork chops in batches of two. Just make sure that you don’t overcrowd your pan by trying to squeeze too many chops in at once. Add extra oil and butter, as needed, for browning additional batches.
Make the Mushroom Sauce
- In the same skillet, add the white wine or chicken broth and 1 tablespoon of butter over medium-high heat. Use a wooden spoon to scrape the browned bits from the bottom of the pan. When the butter melts, add the mushrooms and onion; sauté until soft, about 5-7 minutes. Add the garlic and cook, stirring constantly, for 1 more minute. Stir in the soup and milk; bring to a gentle boil. Reduce the heat to low; simmer, stirring regularly, for about 5 minutes. Add extra milk to thin the sauce, if desired, until it reaches your desired consistency. Remove from heat; stir in the parsley and lemon juice. Taste and season with salt and pepper, if necessary.
Serve the Pork Chops with Sauce
- Spoon the sauce over the pork chops. Garnish with additional chopped fresh herbs.
Notes
- Pull the chops at 140-145°F; they’ll continue cooking while resting
- Adjust the cooking time depending on the size of your chops: thick bone-in (1-inch): 7-10 min per side; boneless: 4-6 min per side; thin: 2-3 min per side
- Sauce too thick? Add milk. Too thin? Simmer uncovered for 2-3 minutes
- Use low-sodium soup (such as Campbell’s Healthy Heart) to control the salt level
- Store them in the fridge for 3-4 days or freeze for up to 3 months
- Reheat gently with a splash of milk to thin sauce
Nutrition
Originally published in November, 2020, this post was updated in November, 2025.
I have a question. Could you make this in the slow cooker?
Hi Maureen! We don’t recommend this recipe in the slow cooker, but you may enjoy our slow cooker pork chops with vegetables and gravy.