Cream of Mushroom Pork Chops

by thebestworldevents.com 3 April 2024 · Diet

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These 30-minute cream of mushroom pork chops are the perfect weeknight recipe. Juicy, perfectly caramelized pork chops are blanketed in a velvety, herby mushroom cream sauce that will knock your taste buds out of the water.

Cream of mushroom pork chops in a cast iron skillet.

Pork chops smothered in creamy mushroom sauce—sounds irresistible, right? This dish is a hit at my house, and I make it often. It’s not just because it’s super quick and easy (though, honestly, that’s a huge plus!), but it’s also because it’s downright delicious. The pork chops get a nice sear on the outside, staying juicy on the inside, and that mushroom sauce!? Creamy, rich, and packed with flavor, it just makes everything that much better.

Why I Love My Cream of Mushroom Pork Chops Recipe

Wondering what to make for dinner? Here are just a few reasons that make this a perfect weeknight meal!

Rich, savory sauce. If you’re looking for an entree that is rich, savory, and heartwarming, you’ve found it. The creamy sauce, the mushrooms’ umami, the richness of the butter, and the hint of oregano and thyme are enough to make your mouth water.
Juicy pork chops. The sauce might take center stage here, but the pork chops that carry it aren’t too shabby, either. That caramelized exterior and juicy center is a masterpiece!
Quick and easy. I love a good 30-minute meal. This recipe is simple to follow, and it will only take you 30 minutes to make from start to finish. Perfect for busy weeknights.

Labeled ingredients for cream of mushroom pork chops.

What You’ll Need

It’s time to grab the ingredients and make this easy cream of mushroom pork chops recipe! You’ll need bone-in pork chops, a mix of spices, some cooking oil, butter, and a handful of other key ingredients for that dreamy creamy mushroom sauce.

For the pork

Bone-in pork chops – Boneless pork chops will also work. You just won’t need to cook them as long.
Seasoning – Salt, ground black pepper, and garlic powder.
Vegetable oil – Avocado or another neutral cooking oil with a high smoke point will also do the trick.

For the sauce

Butter – I prefer unsalted butter because it allows more control over the final flavor of the sauce.
Cremini mushrooms – White mushrooms are OK to use, or sliced portabellas.
Garlic – I used fresh garlic for the sauce, but 1/2 teaspoon of garlic powder is a good substitute.
Flour – Use all-purpose flour to thicken the sauce.
Milk – You can use half and half for a richer sauce.
Canned cream of mushroom soup – Cream of chicken soup is a good alternative.
Herbs and seasonings – Dried thyme, dried oregano, salt, pepper, and fresh parsley.

How To Make Cream of Mushroom Pork Chops

Ready to make the best pork chops you’ve ever tasted? Let’s break down the steps to transform these ingredients into a dish that’ll have everyone asking for seconds!

4 seasoned pork chops on a cutting board. — Season the pork chops.

Prep. Set the oven to 200°F.
Cook the pork chops. Season the pork chops on both sides and heat the vegetable oil in a large skillet over medium-high heat. Sear the chops for 4 minutes on either side. Upon flipping, add 2 tablespoons of butter to the pan and baste the chops with butter as they cook. Transfer them to a serving platter and place them in the oven.

Sauteing mushrooms in butter. — Saute the mushrooms in pan dripping and butter.

Make the sauce. Melt the remaining butter in the same skillet over medium heat and add the mushrooms. Saute until tender. Add the garlic and saute until fragrant. Sprinkle flour over the mushrooms and cook for 1 minute. Whisk in the milk, followed by the cream of mushroom soup.
Season and simmer. Reduce the heat to medium-low, stir in the thyme and oregano, and simmer for 5 minutes. Season with salt and pepper.
Put it all together. Spoon the sauce over the pork chops, garnish with parsley, and serve.

Creamy mushroom pork chops in a black cast iron skillet.

Don’t crowd the pan. When searing the pork chops. don’t crowd the pan. The meat will not caramelize properly. Sear them in batches if needed.
Keep those pork chops warm. Keeping the pork chops in a warm oven while preparing the sauce is crucial so you don’t end up with cold chops by the time your sauce is ready to serve.
Give the flour time to cook. Upon adding the flour to the sauteed mushrooms, make sure to give it a minute or so to cook, whisking frequently. Otherwise, you’ll end up with an unpleasant raw flour taste in your sauce.
Whisk until smooth. The cream of mushroom will come out of the can quite chunky. Be patient and keep on gently whisking it into the sauce until the sauce smooth. It will get there.

Serving Suggestions

I love to serve pork chops with potatoes of pretty much any kind, from mashed to fried. A soup and salad is also welcome.

Dinner plate with a pork chop, mushroom sauce, mashed potatoes, and green beans.

Proper Storage

To store. Allow the pork chops to cool completely before sealing them in an airtight container (sauce included). You can store them in the fridge for up to 4 days or in the freezer for up to 3 months.
To reheat. Transfer the pork chops to the fridge to thaw (if applicable) before arranging them in a single layer in a baking dish. Pour the sauce over the chops, cover the dish with aluminum foil, and bake at 350°F for 20 minutes or until heated through. Otherwise, pop individual portions (sauce included) in the microwave and heat in 30-second intervals until warm.

More Pork Recipes To Try

On the lookout for more new and exciting ways to prepare pork? I have some great recipes for you. Here are some of my favorites.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Prep. Set the oven to 200°F.
Season the pork chops. Season the pork chops with salt, black pepper, and garlic powder on both sides.
Cook the pork chops. Heat vegetable oil in a large skillet over medium-high heat. Add the pork chops to the hot oil and cook for 4 minutes. Flip the pork chops and add 2 tablespoons of butter to the pan. Cook for an additional 4-5 minutes (or until a meat thermometer inserted into the largest park chop reads 140°F), tilting the pan and spooning butter over the pork chops occasionally. Transfer the pork chops to a serving platter and place them in the oven to keep them warm while you make the sauce.
Saute the mushrooms. Reduce the heat to medium and add the remaining butter to the skillet. Once the butter has melted, add the cremini mushrooms and sauté for 4 to 5 minutes or until tender. Add the garlic and cook for 15 seconds or until fragrant.
Make it saucy. Sprinkle the flour over the mushrooms and saute for 1 minute. Gradually whisk the milk into the pan. Whisk until smooth. Add the cream of mushroom soup and continue to whisk until smooth.
Season the sauce. Stir the thyme and oregano into the sauce and cook for 5 minutes. Taste the sauce and season it with salt and pepper as desired.
Put it all together. Remove the serving platter with the pork chops from the oven and spoon the sauce over the chops. Garnish with chopped fresh parsley and serve.

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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