Cream of Mushroom Pork Chops
Need a delicious dinner the whole family will enjoy? This easy recipe gives you tender pork chops with a flavorful mushroom soup gravy, every time!
This Cream of Mushroom Pork Chops recipe is a traditional recipe with simple ingredients, but we’ve kicked it up a notch with fresh mushrooms and onions!
This is a keeper, Michelle!! These were the most tender pork chops I’ve ever had!! Great recipe.Angie
This recipe is a classic combination of pork chops and mushroom soup recipe that forms a creamy mushroom sauce. It’s a staple for busy weeknights.
To make these juicy pork chops with creamy mushroom gravy, you’ll first start on the stovetop. We sear the vegetables and pork chops to add caramelization and start the cooking process.
Please do not skip this very important step – it adds so much flavor!
Frequently Asked Questions:
Can I use thin pork chops?
Yes! This recipe calls for thick, boneless pork chops, but if you’re wondering how to cook thin pork chops without drying them out, this recipe is your answer!
Reduce your pan sear to 30-45 seconds per side for the pork chop, and do not adjust the oven cooking time. The cream of mushroom gravy will help your thin pork chops stay tender!
What should I serve with this Creamy of Mushroom Pork Chop Recipe?
I recommend using an oven-proof skillet so that you can transfer this dish from the stovetop into the oven. A cast iron skillet works great. If you don’t have one, no worries!
If you don’t have an oven-safe skillet, sear the mushrooms, onions and pork chops in a skillet, then transfer to an oven safe casserole dish for baking.
Campbell’s Cream of Mushroom with Roasted Garlic soup is THE BEST for this and definitely my preference for this recipe, if you can’t find it, just use a can of Cream of Mushroom soup!
I hope that you enjoy putting this flavorful meal on the dinner table, and that it becomes a family favorite for you like it has for us!
- 1 tablespoon olive oil, divided
- 1 pound thick boneless pork chops
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
For the gravy:
- 1 pound fresh mushrooms, sliced
- ½ yellow onion, sliced
- ½ cup chicken broth
- 1 10.5 ounce can Cream of Mushroom with Roasted Garlic soup
- ½ teaspoon black pepper
- fresh or dried parsley
- Preheat the oven to 350 degrees Fahrenheit.
- To a large, oven safe skillet (I use a 13-inch nonstick skillet), add half of the olive oil and heat over medium-high heat.
- Prepare pork chops for the skillet by patting them dry with a paper towel, then sprinkling with garlic powder, salt and pepper.
- Place pork chops in the skillet (there should be sizzling). Brown pork chops for 2-3 minutes per side, until a golden-brown crust forms.
- Remove pork chops and allow them to rest on a plate.
- Add remaining oil to the skillet and heat over medium-high heat.
- Add mushrooms and onions. Gently sauté for 3-4 minutes, until browning begins to occur, and the onions become fragrant, but the mushrooms have not totally cooked through yet.
- In a small mixing bowl, whisk chicken broth, condensed soup and black pepper until well combined, then pour the mixture into the skillet.
- Remove the skillet from heat, then add the pork chops and any juices that have collected on the plate. Scoop gravy and mushroom mixture over the top of the pork.
- Transfer the skillet to the oven to finish cooking for about 22 minutes, or until the pork has reached an internal temperature of 145 degrees Fahrenheit. The thickness of your pork chops can adjust the time in the oven, so I recommend using an instant-read meat thermometer to check doneness.
- Garnish with fresh chopped parsley.
- Serve warm over rice, cauliflower rice, mashed potatoes or egg noodles.
Yes, you can make this recipe in the slow cooker! Complete steps 1 through 7, then add sauteed vegetables, seared pork chops and the remaining ingredients to the crock pot. Then, cook on high for 1-2 hours or low for 4-5 hours.
If you don't have an oven safe skillet, transfer the seared pork chops, then the gravy mixture into a casserole dish and bake.
If you can't find the Cream of Mushroom Soup with Garic, don't stress! Use normal Cream of Mushroom soup and add a clove of minced garlic to the onion sauté OR add a teaspoon of garlic powder to the gravy.
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Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 387Total Fat 22gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 14gCholesterol 89mgSodium 777mgCarbohydrates 13gFiber 3gSugar 6gProtein 35g
The nutrition for this recipe is calculated by an app, and may be incorrect.