An old-fashioned recipe for Cream of Mushroom Pork Chops gets an upgrade with fresh mushrooms, garlic, onion and herbs in a simple creamy gravy. Thanks to a quick sear on the stovetop, these pan-fried pork chops develop a beautiful golden brown exterior while staying tender and juicy on the inside. It's the perfect easy dinner for your busy weeknights!
Pork Chops with Cream of Mushroom Soup
The classic combination of pork chops with cream of mushroom soup has been a favorite for decades. In fact, y'all love my Country Pork Chops and Rice Bake, which is a similar recipe for baked pork chops with cream of mushroom soup and onion soup mix. By contrast, today's recipe takes advantage of a quicker stovetop method to fry the pork chops and make the creamy mushroom sauce in a single skillet.
You can use bone-in pork chops, boneless pork chops, thick chops or thin -- whatever you prefer. Serve the meat and gravy over egg noodles, rice, or mashed potatoes. This simple, hearty, comfort food supper is totally adaptable...and completely delicious!
How to Cook Pork Chops with Cream of Mushroom Soup
Stove top pork chops with cream of mushroom soup turn out tender, juicy and flavorful every single time! You have complete control over the cooking time and temperature of the chops, so they don't get dried out, tough, or overdone in an oven or slow cooker. Best of all, there's only one skillet to wash at the end. This hearty, down-home meal is cozy, simple and perfect for busy evenings.
Ingredients -- Here's What You'll Need
- Vegetable oil
- Pork chops
- Condensed cream of mushroom soup
- Lemon juice
- Salt and pepper
Step 1: Season Pork
Pat the pork dry and season with salt and pepper.
Step 2: Brown Pork Chops
Brown the chops in hot oil until they're cooked through, then remove to a plate.
Step 3: Make Creamy Mushroom Sauce
In the same skillet, make the mushroom gravy with the fresh mushrooms, diced onion, garlic, soup and milk. You'll add a touch of fresh parsley and a dash of lemon juice at the end, just to brighten it up.
Step 4: Return Pork Chops to Skillet
Add the pork back to the skillet, spoon the gravy over top, and serve!
How to Cook Pork Chops without Drying them Out
The best way to ensure perfectly cooked pork chops every time is to use an instant-read meat thermometer. The pork chops are done when they reach an internal temperature of 145 degrees F. Remove them from the skillet as soon as they reach about 140-145 degrees F, since the temperature of the meat will continue to rise slightly as it rests. This will yield moist, tender, and juicy pork chops every time!
Another good tip for juicy pork chops: pick thick-cut chops (boneless or bone-in) with plenty of marbling and fat. The more fat on the chops, the juicier they will be!
How long do you cook stove top pork chops with cream of mushroom soup?
The total cooking time for the pork chops will vary greatly depending on the size, type, thickness and temperature of your pork when you add it to the skillet. I've shown thick center-cut bone-in pork chops here, which generally require about 7-10 minutes per side. If you're using very thin chops, they'll be done in as little as 2-3 minutes per side, while thick boneless pork chops will likely require about 4-6 minutes per side.
As always, use a thermometer for the most accurate timing. Remove the pork chops from the skillet when they reach an internal temperature of 145 degrees F.
What to Serve with Cream of Mushroom Pork Chops
The smothered pork chops with cream of mushroom soup pair well with so many different sides. Pick your family's favorites, such as:
- Egg noodles or rice
- Mashed potatoes
- Buttermilk biscuits
- Garlic Oven Roasted Broccoli
- Fried Cabbage with Apples and Onion
- Braised Red Cabbage or Roasted Cabbage
- Homemade Applesauce
- Southern Fried Apples
- Southern Succotash
- Arkansas Green Beans with Bacon
- Skillet Cornbread or Corn Muffins
- Sauteed Spinach
Leftover pork chops will keep in an airtight container in the refrigerator for 3-4 days. You can also freeze the cooked meat in an airtight container for up to 2 months.
To Reheat: Allow pork and sauce to come to room temperature on the counter for about 30 minutes. Place in a skillet over low heat. Cover and cook just until warmed through, about 5 minutes.
Tips for the Best Pork Chops and Cream of Mushroom Soup Recipe
- Pat the pork dry before seasoning and cooking. The seasoning will adhere better to the dry meat, and the pork will have a nicer sear and color.
- Thick pork chops (bone-in or boneless) tend to stay juiciest. Thinner pork chops will work, but you need to keep a close eye on them in the skillet so that they don't become tough and dry.
- Don't be afraid to get some nice, dark color on the outside of the chops. This adds so much flavor, and it helps to lock in the juices.
- Season your pork with additional herbs and spices, if you like. I keep it simple with salt and pepper, but seasoned salt, all-purpose seasoning, garlic powder, onion powder and paprika are all nice options.
- Don't wash the skillet after you brown the pork. Scrape the browned bits from the bottom of the pan as you sauté the veggies. The pork drippings will add so much great flavor to the mushroom sauce.
- Use about 1 teaspoon of dried parsley flakes in lieu of the fresh parsley.
- The lemon juice is optional, but it adds a nice, bright, acidic finishing touch to the sauce.
More Pork Chop Recipes to Try
- Baked Cream of Mushroom Pork Chops
- Crock Pot Smothered Pork Chops
- 5-Ingredient Pan-Fried Pork Chops
- Crock Pot Pork Chops with Cream of Mushroom Soup
Cream of Mushroom Pork Chops
- 1 tablespoon vegetable oil (or more, as needed, to coat skillet)
- 4 thick center-cut bone-in pork chops (about 12 ounces each) (you can sub with other types of pork chops, just see note below regarding reduced cooking times)
- 8 oz sliced fresh mushrooms
- ½ cup diced onion
- ½ teaspoon minced fresh garlic (about 1 clove)
- 1 (10.5 oz) can condensed cream of mushroom soup, NOT diluted
- ½ cup milk, at room temperature
- Salt and pepper
- 2 tablespoons chopped fresh parsley
- Juice from ½ of a lemon
- Pat pork dry on both sides and season with salt and pepper.
- Heat oil in a large skillet over medium-high heat until the oil shimmers. Add the pork chops and brown on both sides until the pork reaches an internal temperature of 145 degrees F (about 7-10 minutes per side). Remove the pork from the skillet and transfer to a plate.
- In the same skillet, cook the mushrooms and onion until soft (about 5-7 minutes). Add garlic and cook, stirring constantly, for 1 more minute. Stir in the soup and milk; bring to a gentle boil. Reduce heat to low; simmer, stirring regularly, for about 5 minutes. Remove from heat; stir in parsley and lemon juice. Spoon sauce over warm pork chops.