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
Scale
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.
