If you are craving a dish that combines juicy, tender pork chops with rich, creamy mushroom flavors, look no further than this Cream of Mushroom Pork Chops Recipe. It’s a comforting classic that feels like a warm hug on a plate, perfect for busy weeknights or casual weekend dinners. The marriage of perfectly seasoned pork, savory mushrooms, and a luscious cream sauce makes this recipe a total crowd-pleaser that you’ll want to bookmark and revisit time after time.
Ingredients You’ll Need
This recipe’s beauty lies in its simplicity—the ingredients are straightforward but carefully chosen to build layers of flavor and texture. From the earthy mushrooms to the creamy sauce, each component plays a crucial role in making the dish irresistibly delicious.
- Bone-in pork chops: About 1-inch thick chops ensure juicy meat that stays tender during cooking.
- Lawry’s Seasoned Salt: Adds a balanced blend of salt and spices that kickstarts the seasoning.
- Dried thyme: Brings a subtle herbal note that complements the mushrooms perfectly.
- Granulated garlic or garlic powder: For a gentle but aromatic garlic punch without overpowering.
- Paprika: Offers a hint of smoky warmth and beautiful color to the chops.
- Freshly ground black pepper: Adds boldness and depth—essential for any savory dish.
- Olive oil: For a perfect sear and adding richness to the pork chops.
- Dry sherry: A splash that deglazes the pan and infuses the sauce with rich, slightly sweet undertones.
- Cremini mushrooms: Sliced mushrooms offer earthiness and texture that elevate the sauce.
- Worcestershire sauce: Introduces a savory umami kick to the mushroom gravy.
- Condensed cream of mushroom soup: The star of the sauce, delivering creamy consistency and bold mushroom flavor.
- Half-and-half or whole milk: Lightens the condensed soup to create a silky smooth gravy.
- Fresh parsley or thyme (optional): A fresh herb garnish brightens the final dish visually and in taste.
How to Make Cream of Mushroom Pork Chops Recipe
Step 1: Prepare the Pork Chops
Start by allowing your pork chops to rest at room temperature for about 30 minutes if you can. This step helps the meat cook evenly and stay tender. Pat the chops dry with paper towels, which is key for getting a nice sear that locks in juices.
Step 2: Season the Chops
Mix the Lawry’s Seasoned Salt, dried thyme, garlic powder, paprika, and freshly ground black pepper in a small bowl. Rub this seasoning blend on both sides of each pork chop, pressing it gently into the meat so the flavors soak in deeply.
Step 3: Sear the Pork Chops
Heat olive oil in a large skillet over medium-high heat. Add the pork chops and cook without moving them for about 3 to 4 minutes per side until you get a beautiful golden-brown crust. Once seared, turn off the heat, remove the chops to a plate, and set them aside with any juices.
Step 4: Build the Sauce
Add the dry sherry to the hot skillet to deglaze it, scraping up the tasty browned bits left behind from searing. Return the pan to medium heat and toss in the sliced mushrooms. Sauté the mushrooms until they soften slightly, about 2 minutes, then stir in Worcestershire sauce and cook for another minute. Next, pour in the condensed cream of mushroom soup and slowly whisk in the half-and-half or milk until the mixture transforms into a smooth, creamy sauce.
Step 5: Simmer the Pork Chops in Sauce
Nestle the browned pork chops and all their juices back into the skillet. Turn the heat up just enough to bring the sauce to a gentle boil, then immediately reduce to low. Spoon the velvety gravy over the chops and let them simmer uncovered for 5 minutes or until cooked through, reaching an internal temperature of 145°F.
Step 6: Final Touches
Season the gravy with additional freshly ground pepper to taste. Scatter chopped fresh parsley or thyme for a pop of color and fresh flavor, then allow the pork chops to rest for 5 minutes before serving to let all those juices settle perfectly.
How to Serve Cream of Mushroom Pork Chops Recipe
Garnishes
A sprinkle of freshly chopped parsley or thyme adds a burst of color and light herbal aroma that lifts the dish beautifully. For an extra touch, freshly cracked black pepper spritzed over the top keeps every bite flavorful.
Side Dishes
These Cream of Mushroom Pork Chops shine when paired with creamy mashed potatoes that soak up the luscious mushroom gravy. Roasted or steamed green beans, sautéed spinach, or buttered noodles also make fantastic, simple companions to round out the meal.
Creative Ways to Present
For a charming dinner presentation, serve the pork chops on individual plates with a generous ladle of mushroom sauce, garnished with herbs. Plating the pork atop fluffy mashed potatoes not only looks inviting but ensures every forkful is juicy and full of sauce.
Make Ahead and Storage
Storing Leftovers
After enjoying your Cream of Mushroom Pork Chops Recipe, allow any leftovers to cool completely before transferring them to an airtight container. Stored in the refrigerator, they will keep fresh for up to 3 days, making for a quick and delicious reheat option.
Freezing
You can freeze the cooked pork chops with sauce in a suitable freezer-safe container. Be sure to leave some space at the top as the sauce may expand. Frozen properly, leftovers will maintain great flavor and texture for up to 2 months.
Reheating
Reheat your pork chops gently on the stovetop over low heat or in the microwave, covered to keep moisture locked in. Add a splash of milk or water if the sauce has thickened too much during storage to restore its creamy consistency.
FAQs
Can I use boneless pork chops instead?
Absolutely! Boneless pork chops can be substituted for bone-in ones; just watch the cooking time carefully as boneless tend to cook faster and can dry out if overcooked.
Is there a substitute for dry sherry?
If you don’t have dry sherry on hand, a dry white wine or apple cider vinegar diluted with a bit of water can work well for deglazing and adding acidity.
Can this recipe be made dairy-free?
Yes, you can swap the half-and-half with coconut milk or a creamy plant-based milk alternative to make the mushroom sauce dairy-free, though the flavor will be slightly different but still delicious.
What’s the best way to reheat without drying out the pork chops?
Reheating gently on low heat with a lid on the pan helps keep the pork chops moist. Avoid high heat, which can toughen the meat.
How thick should the pork chops be?
Using about 1-inch thick pork chops is ideal for this Cream of Mushroom Pork Chops Recipe. Thicker chops remain juicy during the cooking and simmering process, ensuring tender results.
Final Thoughts
This Cream of Mushroom Pork Chops Recipe is one of those timeless dishes that feels like a warm, satisfying hug any time you make it. With simple ingredients and straightforward steps, it’s an approachable recipe that rewards you with incredible flavor and comfort. Give it a try, and I promise it will quickly become one of your favorite go-to meals for cozy dinners.
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Cream of Mushroom Pork Chops Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This Cream of Mushroom Pork Chops recipe features tender, bone-in pork chops seared to perfection and simmered in a rich, creamy mushroom gravy made with cremini mushrooms, dry sherry, and condensed cream of mushroom soup. It’s a comforting and flavorful dish that’s easy to prepare and perfect for a hearty family meal.
Ingredients
Pork Chops and Seasoning
- 4 bone-in pork chops (about 1-inch thick)
- 1 teaspoon Lawry’s Seasoned Salt
- 1 teaspoon dried thyme
- 1 teaspoon granulated garlic or garlic powder
- ½ teaspoon paprika
- ½ teaspoon freshly ground black pepper (plus additional to taste)
For Cooking and Gravy
- 2 tablespoons olive oil
- ¼ cup dry sherry
- 8 ounces cremini mushrooms (sliced)
- 2 teaspoons Worcestershire sauce
- 10.75 ounce can condensed cream of mushroom soup
- ½ cup half-and-half or whole milk
- Fresh parsley or thyme (chopped, for garnish, optional)
Instructions
- Rest the Pork Chops: Allow the pork chops to rest at room temperature for 30 minutes to take the chill off before beginning, if possible. This helps ensure even cooking.
- Season the Pork Chops: Pat the pork chops dry with paper towels. In a small bowl, combine the seasoned salt, granulated garlic (or garlic powder), dried thyme, paprika, and black pepper. Season both sides of the chops, patting the seasoning into the surface with your hands for maximum flavor adherence.
- Sear the Pork Chops: Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the pork chops and cook undisturbed for 3 to 4 minutes per side, until they develop a nice golden-brown sear. Turn off the heat, transfer the chops to a plate, and set aside.
- Prepare the Mushroom Gravy: Add dry sherry to the hot, empty skillet and return it to medium heat. Stir and scrape the browned bits from the pan bottom to deglaze. Add sliced mushrooms and cook while stirring for about 2 minutes until slightly softened. Stir in Worcestershire sauce and cook for an additional minute. Add the condensed cream of mushroom soup, then gradually stir in half-and-half or whole milk until the gravy is smooth and creamy.
- Simmer Pork Chops in Gravy: Return the browned pork chops and any juices to the skillet. Increase the heat to bring the gravy to a gentle boil, then immediately reduce the heat to low. Spoon gravy over the chops and let simmer, uncovered, for 5 minutes or until the pork chops reach an internal temperature of at least 145°F, ensuring they are fully cooked and tender.
- Finish and Serve: Season the dish with additional black pepper to taste. Garnish with chopped fresh parsley or thyme, if desired. Let the pork chops rest in the skillet for 5 minutes before serving to allow flavors to meld. Serve warm with mashed potatoes or your favorite side dish, enjoying the lush mushroom gravy.
Notes
- Allowing pork chops to rest at room temperature before cooking promotes even cooking.
- Use a meat thermometer to ensure pork chops reach a safe internal temperature of 145°F.
- Dry sherry adds depth to the mushroom gravy; if unavailable, a dry white wine or chicken broth can be substituted.
- For a richer gravy, use whole milk instead of half-and-half or vice versa.
- Leftovers can be refrigerated for up to 3 days; reheat gently to preserve tenderness.
