Cream of Mushroom Pork Chops are the ultimate comforting weeknight family dinner. This is a one-skillet dish that takes no time at all to throw together.
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Cream of Mushroom Pork Chops is a quick, comfort food meal that the whole family can enjoy. It’s rich, creamy and incredibly flavorful.
The pork chops are seared before being finished in a flavorful sauce made with cream of mushroom soup, beef broth and fresh mushrooms.
Pair it with mashed potatoes or cauliflower or egg noodles for a complete meal that is sure to satisfy your hunger.
Why This Recipe Works
This is a quick and easy meal to prepare in just one pan. It’s a great choice for busy weeknights.
It’s the ultimate comfort food, especially when served over mashed potatoes with a side of vegetables.
Creamy pork chops are a family friendly meal that even kids enjoy.
Step-By-Step Instructions
Ingredients
- 4 pork chops (thick cut, bone-in or boneless)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons extra virgin olive oil (divided)
- 1 yellow onion (finely diced)
- 8 ounces brown mushrooms (or white 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, garnish, optional)
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Finely dice the onion, slice the mushrooms, mince the garlic and chop the parsley.
Create!
Season the pork chops with the salt and pepper.
Heat 1 tablespoon of the olive oil in a large skillet over a medium-high heat. Add the pork chops and cook for 3-4 minutes on each side, or until golden. It doesn’t matter if the pork is not cooked through at this stage as it will finishing in the sauce. Remove from the skillet and set aside.
Heat the remaining 1 tablespoon of olive oil in the skillet. Add the diced onion and sliced mushrooms to the skillet and cook, stirring often, for 4 minutes or until softened. Add the garlic and cook, stirring, for 1 minute or until fragrant.
Add the cream of mushroom soup and beef broth, and stir until well combined. Bring to a simmer.
Return the pork to the skillet, along with any resting juices, and simmer for 5 minutes, or until the pork has cooked through.
Present!
Garnish the pork with the chopped fresh parsley, if using, before serving.
This creamy pork is delicious served with mashed potatoes and green beans or buttered egg noodles.
Tips and Techniques
- Use thicker cuts of pork chops to avoid the meat drying out as it cooks.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days. Reheat using the microwave, on the stovetop or covered in the oven. Add a small amount of milk, cream or broth to loosen the sauce if necessary.
- This pork is suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating according to the above directions.
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Cream of Mushroom Pork Chops
Ingredients
- 4 pork chops (thick cut, bone-in or boneless)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons extra virgin olive oil (divided)
- 1 yellow onion (finely diced)
- 8 ounces brown mushrooms (or white 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, garnish, optional)
Instructions
- Season the pork chops with the salt and pepper.4 pork chops, 1/2 teaspoon salt, 1/2 teaspoon pepper
- Heat 1 tablespoon of the olive oil in a large skillet over a medium-high heat. Add the pork chops and cook for 3-4 minutes on each side, or until golden. It doesn’t matter if the pork is not cooked through at this stage as it will finishing in the sauce. Remove from the skillet and set aside.2 tablespoons extra virgin olive oil
- Heat the remaining 1 tablespoon of olive oil in the skillet. Add the diced onion and sliced mushrooms to the skillet and cook, stirring often, for 4 minutes or until softened. Add the garlic and cook, stirring, for 1 minute or until fragrant.2 tablespoons extra virgin olive oil, 1 yellow onion, 8 ounces brown mushrooms, 3 garlic cloves
- Add the cream of mushroom soup and beef broth, and stir until well combined. Bring to a simmer.10.5 ounce can cream of mushroom soup, 1/2 cup beef broth
- Return the pork to the skillet, along with any resting juices, and simmer for 5 minutes, or until the pork has cooked through.
- Garnish the pork with the chopped fresh parsley, if using, before serving.1/4 cup fresh parsley
Notes
- Use thicker cuts of pork chops to avoid the meat drying out as it cooks.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days. Reheat using the microwave, on the stovetop or covered in the oven. Add a small amount of milk, cream or broth to loosen the sauce if necessary.
- This pork is suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating according to the above directions.
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