It’s a familiar scene in many households: the comforting smell of sizzling pork chops, the rich aroma of garlic mingling with tender mushrooms, and a creamy sauce that beckons as the week winds down. This Cream of Mushroom Pork Chops dish is the essence of cozy weeknight dinners. It’s the kind of meal that takes you back to family gatherings, where laughter filled the air, and every plate held down-to-earth goodness. Perfect for those cool autumn evenings, this recipe is all about simplicity and comfort. Picture the golden-brown pork chops just waiting to be enveloped in that luscious cream of mushroom sauce—and trust me, this will be your new favorite go-to dinner!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Cream of Mushroom Pork Chops
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Cream of Mushroom Pork Chops

As I whip up this dish, I can’t help but think about the time my grandmother taught me to cook. With her gentle guidance, I learned that food is more than just nourishment; it’s a way to gather friends and family together. So, whether it’s a busy Tuesday or a relaxed Sunday, why not bring a taste of nostalgia to your table with these Cream of Mushroom Pork Chops? Gather your ingredients and let’s dive into making something truly delightful!

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep and 20 minutes of cooking, you’ll have dinner on the table in no time.
Irresistible Flavor: Think juicy pork chops coated in a rich, savory mushroom sauce that’s hard to resist.
Eye-Catching Appeal: The beautiful blend of browns and greens makes for a dish that’s as stunning as it is delicious.
Flexible Serving: This recipe is perfect for family dinners or even as an impressive dish for guests.
Diet-Friendly Options: You can easily adapt it for gluten-free diets by opting for gluten-free cream of mushroom soup.

Ingredients You’ll Need

Pork Chops (4 thick cut, bone-in or boneless): Thick pork chops stay juicy and tender while cooking. Bone-in intensifies flavor, but boneless is perfectly fine if that’s what you have on hand.
Salt (1/2 teaspoon): Simply enhances the natural flavors of the meat.
Pepper (1/2 teaspoon): Adds a subtle warmth and depth; feel free to use fresh cracked pepper for an extra kick.
Extra Virgin Olive Oil (2 tablespoons): For cooking the pork and creating a foundation for the sauce. You can substitute with vegetable oil if you prefer.
Yellow Onion (1, finely diced): Provides sweetness and a rich base flavor. If you’re in a pinch, a shallot works too.
Brown Mushrooms (8 ounces, sliced): Earthy and delicious in the sauce. You can swap with white mushrooms if preferred.
Garlic Cloves (3, minced): Adds a wonderful aromatic quality. Fresh garlic is best, but you can use pre-minced if in a hurry.
Cream of Mushroom Soup (10.5 ounce can): The star of the show that makes the sauce creamy and indulgent. You can use a homemade version if you like.
Beef Broth (1/2 cup): Adds depth and richness; chicken broth or vegetable broth can work as alternatives.
Fresh Parsley (1/4 cup, finely chopped, optional garnish): Brightens up both the flavor and presentation. This can be replaced by chives for a different touch.

How to Make Cream of Mushroom Pork Chops

Season the Pork Chops: Start by seasoning your pork chops evenly with salt and pepper on both sides, ensuring that they are well-flavored. This helps enhance their natural juices as they cook.

Sear the Pork: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned pork chops. Sear for about 3-4 minutes on each side until they are golden brown. Don’t worry if they’re not fully cooked; they’ll finish cooking in the sauce. Once browned, transfer them to a plate and set aside.

Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Toss in the diced onion and sliced mushrooms, stirring frequently for about 4 minutes until they are softened and fragrant. This moment, when your kitchen starts to smell incredible, is what cooking is all about!

Add Garlic and Sauce: Mix in the minced garlic and cook for another minute until aromatic. Then, stir in the cream of mushroom soup and beef broth, stirring well to combine. Allow this mixture to come to a gentle simmer, letting the flavors meld beautifully.

Return the Pork: Finally, return the pork chops to the skillet, including any juices that have accumulated on the plate. Let them simmer in the sauce for about 5 minutes or until they are cooked through and the sauce has thickened slightly. The sauce should be bubbling beautifully at this point, making it hard not to sneak a taste!

Garnish and Serve: Once the pork is done, sprinkle with freshly chopped parsley if desired. Serve immediately, and don’t forget to ladle that creamy sauce over the top. It’s the perfect finish to bring everything together.

Storing & Reheating

Stored properly, your Cream of Mushroom Pork Chops can last in the refrigerator for about 3-4 days in an airtight container. If you’re not planning to eat them right away, consider freezing them for up to 3 months. Place them in a freezer-safe bag or container, ensuring to remove as much air as possible. When the craving hits, simply reheat in a skillet over low heat, or in the microwave for a quick meal, keeping in mind that the texture of the pork might change slightly but still remains delicious.

Chef’s Helpful Tips

Ensure your pork chops are at room temperature before cooking to promote even cooking.
Avoid overcooking the pork chops to keep them tender; they’ll continue cooking in the sauce.
Experiment with different types of mushrooms for a flavor twist, such as shiitake or portobello.
If the sauce is too thick, thin it out with a splash more beef broth or water until you reach your desired consistency.
Try serving over mashed potatoes or rice to soak up all the flavorful sauce!

There’s something special about a simple dish like Cream of Mushroom Pork Chops, and I hope you find great joy in making it yourself. It’s perfect for gatherings, family dinners, or just a moment of self-care at the end of a busy day. Explore variations, play with the spices, and make it your own!

Recipe FAQs

Can I use chicken instead of pork chops?

Absolutely! Chicken thighs or breasts can be a great substitute. Just adjust the cooking time to ensure they reach an internal temperature of 165°F. The creamy mushroom sauce will pair well with chicken too!

How can I make this dish gluten-free?

To make this recipe gluten-free, simply choose a gluten-free cream of mushroom soup and ensure your beef broth is gluten-free. It’s an easy switch that doesn’t compromise on flavor.

Can I make this in advance?

You can prep the pork chops and mushroom mixture ahead of time. Store them separately and combine when you’re ready to cook. It’s a great way to save time during a busy week!

What should I serve with Cream of Mushroom Pork Chops?

This dish pairs wonderfully with mashed potatoes, steamed vegetables, or over rice. You could even whip up some crusty bread for dipping in that delicious sauce!

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Cream of Mushroom Pork Chops

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Author: Dorothy
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Sauté
Cuisine: American

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Description

Enjoy the irresistible flavor of Cream of Mushroom Pork Chops, featuring juicy pork chops and a rich mushroom sauce, perfect for quick dinners and comfort food cravings.

Ingredients

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4 thick cut pork chops, bone-in or boneless
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons extra virgin olive oil
1 yellow onion, finely diced
8 ounces brown mushrooms, sliced
3 garlic cloves, minced
10.5 ounce can cream of mushroom soup
1/2 cup beef broth
1/4 cup fresh parsley, finely chopped (optional garnish)

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Instructions

Season pork chops with salt and pepper on both sides.
Heat olive oil in a skillet over medium-high heat and sear pork chops for 3-4 minutes on each side.
Remove pork chops and set aside. In the same skillet, sauté onions and mushrooms until softened.
Add minced garlic and cook for another minute; stir in cream of mushroom soup and beef broth.
Return pork chops to the skillet, simmer in sauce for about 5 minutes until cooked through.
Garnish with parsley if desired and serve immediately.

Notes

Use room temperature pork chops for even cooking.
Experiment with different mushrooms for varying flavors.
Serve over rice or mashed potatoes to enjoy the sauce.