These simple Cream of Mushroom Pork Chops transform a can of soup into a rich, comforting skillet dinner. Tender pork chops are pan-seared, smothered in a creamy mushroom sauce, and finished in the oven for a weeknight meal the whole family will enjoy.
I’ve met many of the families and farmers who raise pigs and bring quality pork to our markets, and that connection has made me appreciate pork even more. These pork chops highlight that flavor in a quick, satisfying dish.
If you enjoy pork recipes, try other favorites like Dutch Oven Pork Tenderloin, Pork Tenderloin with Mustard Sauce, Sheet Pan Pork Chops, or Teriyaki Ground Pork Stir Fry.
Why We Love These Cream of Mushroom Pork Chops
Minimal ingredients and prep. This recipe uses pantry staples—cream of mushroom soup, a little half-and-half, garlic, and mushrooms—so it comes together quickly when you have good pork chops on hand.
Creamy comfort food. The creamy mushroom sauce is deeply comforting and elevates the humble can of soup into a rich, satisfying dinner.
Easy to make. Sear the chops, optionally sauté the mushrooms, combine the sauce, and bake until the pork reaches the proper temperature. Simple steps yield impressive results.
This has been a favorite in my kitchen for years; I hope it becomes one in yours, too.
Ingredient Notes
- Pork chops: I prefer 1-inch-thick bone-in pork loin chops for even cooking and juiciness. Boneless chops will work if preferred.
- Seasoning: Keep it simple with garlic powder, paprika, salt, and pepper. Pat the chops dry before rubbing in the seasoning.
- Butter: Unsalted butter adds great flavor; you can substitute oil if needed.
- Garlic: A little fresh garlic brightens the sauce; adjust if your soup is already garlicky.
- Mushrooms: Fresh sliced mushrooms are ideal for texture and flavor, but canned mushrooms can be used for convenience.
- Cream of mushroom soup: Use condensed soup for the best, thick sauce. One can is usually enough; add more half a can if you want extra sauce.
- Half and half: Adds richness; whole milk or other milk will work but the sauce will be less creamy.
Things to Know About Pork Chops
- Different cuts behave differently. Rib chops and loin chops work well here; sirloin or shoulder chops are better for slow cooking.
- Cook to 145°F. This internal temperature yields safe, juicy pork. A slight pink center is normal.
- Bone-in vs. boneless. Both cook well but times vary with size and thickness.
Step-By-Step Instructions
Step 1: Brine the pork chops for about 30 minutes for added juiciness (optional). Dissolve salt and sugar in water, add peppercorns and smashed garlic if desired, and submerge the chops. If brining longer than 30 minutes, refrigerate.
Step 2: Rinse and pat the chops dry after brining. Bring them to room temperature, then season both sides with garlic powder, paprika, salt, and pepper, rubbing the spices into the meat.
Step 3: Preheat a large oven-safe skillet over medium-high heat and melt the butter. Sear the chops 2–3 minutes per side until browned. If you prefer, remove the chops and sauté sliced mushrooms 2–3 minutes in the skillet until softened for extra flavor.
Step 4: Whisk together the condensed cream of mushroom soup, half-and-half, garlic, thyme, salt, and pepper. Stir in the mushrooms if you didn’t sauté them.
Step 5: Return the pork chops to the pan and pour the mushroom sauce over them, covering the meat evenly.
Step 6: Bake at 400°F for about 18–22 minutes, or until the thickest part of the pork reaches 145°F. Remove from the oven and let rest 5 minutes before serving.
Recipe Tips
Don’t cook straight from the fridge. Let chops sit about 20 minutes at room temperature for even cooking.
Choose the right chops. One-inch bone-in chops are forgiving and retain flavor and moisture.
Use an oven-safe skillet. A 12-inch cast iron pan holds and distributes heat best, though stainless steel works too.
What to Serve With These Cream of Mushroom Pork Chops
Mashed potatoes are my favorite pairing—Instant Pot mashed potatoes or Boursin mashed potatoes are both excellent. Roasted green beans, a crisp salad like apple arugula, or roasted pear salad complement the richness. You can also serve the chops over pasta to enjoy the creamy sauce.
Common Questions
Yes. Boneless chops work but can dry out more easily. Pull them from the oven just under 145°F and let them finish while resting to avoid overcooking.
Brining is optional but recommended when you have time. Even a 15–30 minute brine improves moisture and flavor; you can brine up to a few hours if refrigerated.
Other Pork Recipes:
Ground Pork Tacos with Pineapple Salsa-
Maple Bacon Wrapped Pork Chops
-
Instant Pot Pork Tenderloin
-
Pulled Pork Nachos
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Cream of Mushroom Pork Chops
Ingredients
For the Brine (Optional):
- 3 c water (or enough to cover the meat)
- 2 T salt
- 2 tsp sugar
- 1 T peppercorns
- 2 garlic cloves, smashed (optional)
For the Pork Chops:
- 2–2½ lb bone-in pork chops (3–4), 1–1½ inch thickness (boneless will work)
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp pepper
- ½ tsp salt (adjust if you brined)
- 2 T butter
For the Mushroom Cream Sauce:
- 1 can condensed cream of mushroom soup (10.75 oz)
- ½ c half and half
- ½ tsp thyme
- 2–3 garlic cloves, minced
- ½ tsp pepper
- 8 oz sliced mushrooms (fresh or canned)
Instructions
To Brine the Pork Chops:
- Add water to a large dish and dissolve the sugar and salt. Add peppercorns and smashed garlic if using. Submerge the raw pork chops for 30 minutes at room temperature. If brining longer, refrigerate for no more than 3–4 hours.
Prepare the Mushroom Cream Sauce:
- Whisk together the cream of mushroom soup, half-and-half, garlic, thyme, and pepper. Add mushrooms now if you are not sautéing them first.
Prepare the Pork Chops:
- Preheat the oven to 400°F.
- Remove chops from the brine and pat dry. Bring to room temperature. Season with garlic powder, paprika, salt, and pepper.
- Heat an oven-safe skillet over medium-high heat and melt the butter. Sear chops 2–3 minutes per side until browned. If sautéing mushrooms, remove the chops briefly and cook mushrooms 2–3 minutes in the same pan.
- Pour the mushroom sauce over the chops, returning any sautéed mushrooms to the pan as needed.
- Bake 18–22 minutes, or until the thickest part reaches 145°F. Remove and rest 5 minutes before serving.
Notes
*Mushrooms can be sautéed in butter after searing the pork chops for added flavor, or added directly to the sauce uncooked.
- Room temperature meat cooks more evenly: Let chops sit about 20 minutes before cooking.
- Bone-in chops hold moisture: They are a reliable choice for this recipe.
- Best pan: A 12-inch cast iron skillet distributes heat well and is ideal if you have one.
Nutrition
, Carbohydrates: 12 g
, Protein: 42 g
, Fat: 27 g
Nutrition information is an approximation.
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