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
Scale
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.
