If you’re craving a comforting, hearty meal that brings out the best of tender pork chops bathed in a luscious sauce, this Cream of Mushroom Pork Chops Recipe is exactly what you need. Combining the savory richness of cream of mushroom soup with perfectly seasoned pork chops, this dish is a cozy classic elevated with simple, thoughtful touches that make every bite delightful. Whether you’re cooking for family or friends, it’s a guaranteed crowd-pleaser that’s surprisingly easy to pull off on a weeknight.
Ingredients You’ll Need
The magic of this Cream of Mushroom Pork Chops Recipe lies in its straightforward yet flavorful ingredients. Each element plays a crucial role—from the brine that locks in juiciness to the blend of spices that create depth, and of course the creamy mushroom sauce that ties it all together beautifully.
- Water: For brining, which keeps the pork chops moist and tender.
- Salt: Essential for the brine and seasoning to enhance the pork’s natural flavor.
- Sugar: A small amount in the brine balances flavors and aids browning.
- Peppercorns: Adds a subtle aromatic kick to the brine.
- Garlic cloves: Used in the brine and sauce to infuse a subtle savory note.
- Bone-in pork chops: Chosen for juiciness and flavor; boneless will work, too.
- Garlic powder, paprika, pepper, salt: These spices provide a perfectly seasoned crust on the pork.
- Butter: For searing the chops and building rich flavor.
- Cream of mushroom soup: The creamy base of the sauce, providing that signature velvety texture.
- Half and half: Lightens and enriches the sauce without overpowering it.
- Thyme: Adds an earthy, herbal dimension to the sauce.
- Sliced mushrooms: Fresh mushrooms add texture and deepen the mushroom flavor.
How to Make Cream of Mushroom Pork Chops Recipe
Step 1: Brine the Pork Chops
Start by creating a simple brine of water, salt, sugar, peppercorns, and optional smashed garlic cloves. This soaking bath ensures your pork chops turn out juicy, flavorful, and tender after cooking. Let them soak at room temperature for 30 minutes or refrigerate for a longer brine of up to 3-4 hours.
Step 2: Prepare the Mushroom Cream Sauce
While the chops are brining, whisk together your cream of mushroom soup, half and half, freshly minced garlic, thyme, and pepper. If you’re not sautéing your mushrooms first, stir them straight into the sauce now for an easy one-step process.
Step 3: Season the Pork Chops
Remove the chops from the brine, pat dry thoroughly, and bring them to room temperature. Mix garlic powder, paprika, salt, and pepper, and gently rub this seasoning blend all over the chops. This crusty layer will seal in flavor and create a tasty golden sear.
Step 4: Sear the Pork Chops
Heat a cast iron or oven-safe skillet over medium-high heat, and melt the butter until it’s foaming. Place each pork chop in the hot skillet and sear for about 2-3 minutes on each side. Look for the meat pulling slightly away from the pan — that’s your sign it’s ready to flip.
Step 5: Bake with the Cream of Mushroom Sauce
After searing, pour the prepared cream of mushroom sauce evenly over the chops in the skillet. Transfer the pan to a preheated 400°F oven and bake for 18-22 minutes or until an internal temperature of 145°F is reached. Remember to check periodically since thickness can vary!
Step 6: Rest and Serve
Once out of the oven, let the pork chops rest for about 5 minutes. This step allows the juices to redistribute, ensuring every bite is moist and tender, ready for you to dig into the comforting flavors of your Cream of Mushroom Pork Chops Recipe.
How to Serve Cream of Mushroom Pork Chops Recipe
Garnishes
A sprinkle of fresh parsley or thyme leaves brightens the dish and adds a pop of vibrant green color. For an extra touch of elegance, a light drizzle of browned butter or a few sautéed mushrooms on top makes for a stunning finish.
Side Dishes
The creamy sauce pairs wonderfully with buttery mashed potatoes, fluffy rice, or even egg noodles to soak up every last drop. Roasted vegetables or a crisp green salad provide a refreshing contrast to balance the richness of the dish.
Creative Ways to Present
For a cozy family dinner, serve directly from the skillet for rustic charm. For guests, plate individually with the creamy mushroom sauce elegantly ladled over each chop. Garnishing with a lemon wedge adds a fresh brightness that surprises and delights.
Make Ahead and Storage
Storing Leftovers
Store any leftover Cream of Mushroom Pork Chops Recipe in an airtight container in the refrigerator. Properly stored, they’ll stay fresh for 3 to 4 days, making for quick and satisfying next-day meals.
Freezing
If you want to save the dish for longer, freeze the cooked pork chops and sauce in freezer-safe containers or bags. Make sure to cool completely before freezing to preserve texture and flavor, and consume within 2 to 3 months for best taste.
Reheating
Reheat leftovers gently in a covered pan over low heat or in the microwave. Adding a splash of cream or broth can revive the sauce’s creaminess, preventing it from drying out while keeping pork tender and juicy.
FAQs
Can I use boneless pork chops for this Cream of Mushroom Pork Chops Recipe?
Absolutely! Boneless pork chops will work just fine. You may need to adjust cooking time slightly since they tend to cook faster than bone-in chops, so keep an eye on the internal temperature.
Do I have to brine the pork chops?
Brining is recommended as it helps keep the chops juicy and flavorful, especially if they are lean cuts. However, if you’re short on time, simply seasoning well before searing will still yield delicious results.
Can I substitute the cream of mushroom soup with something healthier?
Yes! You can use homemade mushroom sauce or a lighter cream-based alternative if you prefer. Just make sure it still has enough creaminess to create that signature sauce texture.
Is it necessary to sear the pork chops before baking?
Searing isn’t absolutely necessary, but it creates a beautiful golden crust that locks in flavors and adds texture. It also enhances the overall taste, making the dish more delicious.
How do I know when the pork chops are cooked perfectly?
The safest way is to check the internal temperature with a meat thermometer; it should reach 145°F at the thickest part. After resting, the chops will be juicy and tender with just a slight hint of pink for maximum flavor.
Final Thoughts
There’s something undeniably comforting about a truly good Cream of Mushroom Pork Chops Recipe, and this one is sure to become a regular in your home kitchen. With its straightforward preparation and deeply satisfying flavors, it’s perfect for those nights when you want a home-cooked meal without the fuss. Give it a try—you’ll be amazed how quickly this creamy, tender, flavorful dish wins over hearts and plates alike.
Print
Cream of Mushroom Pork Chops Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Cream of Mushroom Pork Chops recipe features tender, bone-in pork chops brined for juiciness and cooked in a creamy mushroom sauce. The pork chops are seasoned with a flavorful spice rub, seared to develop a golden crust, then oven-baked in a rich blend of cream of mushroom soup, half and half, fresh garlic, and thyme. This comforting dish is perfect for a delightful home-cooked meal, serving four people in just 45 minutes.
Ingredients
Brine
- 3 cups water (or more to cover the meat)
- 2 tablespoons salt
- 2 teaspoons sugar
- 1 tablespoon peppercorns
- 2 garlic cloves, smashed (optional)
Pork Chops
- 2 to 2½ pounds bone-in pork chops (3–4 pieces), 1 to 1½ inch thickness (boneless will work too)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon pepper
- ½ teaspoon salt (adjust if brined)
- 2 tablespoons butter
Cream of Mushroom Sauce
- 1 can (10.75 oz) cream of mushroom soup
- ½ cup half and half
- ½ teaspoon thyme
- 2 to 3 garlic cloves, minced
- ½ teaspoon pepper
- 8 oz sliced mushrooms (optional sauté before adding)
Instructions
- Brine the Pork Chops: In a large bowl or dish, whisk together the water, salt, and sugar until fully dissolved. Add the peppercorns and smashed garlic cloves if using. Gently place the pork chops into the brine ensuring they are fully submerged. Let them sit at room temperature for 30 minutes. For longer brining, cover and refrigerate for up to 3-4 hours.
- Prepare the Mushroom Cream Sauce: In a mixing bowl, whisk together the cream of mushroom soup, half and half, minced garlic, thyme, and pepper. If you don’t plan to sauté the mushrooms, stir them directly into the sauce now.
- Season the Pork Chops: Preheat your oven to 400°F (200°C). Remove the pork chops from the brine and pat dry thoroughly. Bring the meat to room temperature. Combine garlic powder, paprika, salt, and pepper. Gently rub this spice mixture evenly over both sides of each pork chop. Adjust salt as needed depending on whether brined.
- Sear the Pork Chops: Heat a cast iron or oven-safe skillet over medium-high heat until hot. Melt the butter in the skillet. Place the seasoned pork chops into the skillet, searing each side for about 2-3 minutes until a golden crust forms and the meat naturally releases from the pan.
- Add Sauce and Bake: If sautéing mushrooms separately, do that now and then add to the sauce. Pour the cream of mushroom sauce evenly over the seared pork chops in the skillet. Transfer the skillet to the preheated oven and bake for 18-22 minutes, or until the internal temperature reaches 145°F (63°C) at the thickest part, away from the bone.
- Rest and Serve: Remove the skillet from the oven and let the pork chops rest for 5 minutes before serving. Enjoy the tender, flavorful chops soaked in creamy mushroom sauce!
Notes
- If you prefer stronger mushroom flavor, sauté the mushrooms in butter before adding to the cream sauce.
- Adjust salt in the seasoning rub depending on how salty your brine is to avoid over-seasoning.
- Bone-in pork chops provide more flavor and moisture, but boneless can be used as well.
- Use a meat thermometer to ensure chops reach a safe internal temperature of 145°F.
- Allowing pork chops to rest after baking helps juices redistribute for better tenderness.
