Cream of Mushroom Pork Chops

Juicy pork chops in a rich, creamy mushroom sauce that’s simple enough for a weeknight dinner but special enough for company.

Course Dinner

Cuisine American

Keyword cream of mushroom pork chops, cream of mushroom pork chops recipe, pork chops and cream of mushroom soup, pork chops with cream of mushroom soup

Prep Time 10

Cook Time 35

Total Time 45

Servings people

Calories 651kcal

Author Blair Lonergan

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.

Video

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