This dinner is a warm and comforting dish featuring juicy pork chops cooked in creamy mushroom soup. It’s super easy to prepare and tastes wonderful with mashed potatoes!
I love how the mushrooms add a tasty twist and all the flavors come together perfectly. Plus, it’s a great way to impress guests without too much effort—who doesn’t love that? 😊
Key Ingredients & Substitutions
Pork Chops: Bone-in pork chops are best for keeping the meat tender and juicy. If you have boneless chops, they work too—it’s just a bit easier to cook them quickly. You could also use pork loin if you prefer leaner meat.
Mushroom Soup: A can of cream of mushroom soup is convenient and creates the base of your sauce. For a healthier twist, use low-fat soup or homemade mushroom sauce if you have the time. You can also swap it for cream of chicken soup if you need an alternative.
Mushrooms: White button mushrooms are great, but you can mix in cremini or shiitake for more flavor. If mushrooms aren’t your thing, try using spinach or other vegetables as a substitute.
Milk/Cream: Full-fat milk adds creaminess, but you can replace it with half-and-half, whole milk, or even a dairy-free alternative like almond milk for those with lactose intolerance. Just know that the texture and flavor may change slightly.
How Do I Ensure My Pork Chops Stay Tender and Juicy?
Cooking pork chops can be tricky, but with some attention, you can keep them tender and juicy. The key is in the searing and simmering processes:
- Sear at the Right Temperature: Make sure your skillet is hot enough before adding the pork chops. This helps lock in the juices.
- Don’t Overcook: Use a meat thermometer to check for doneness. Pork should reach an internal temperature of 145°F (63°C). Once done, remove them from heat.
- Let it Rest: After cooking, let the pork chops sit for a few minutes before serving. This helps redistribute the juices.
Following these steps ensures your pork chops will be deliciously flavorful and juicy every time!
Pork Chops with Mushroom Soup
Ingredients You’ll Need:
- 4 bone-in pork chops (about 1-inch thick)
- Salt and black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 1 medium onion, finely chopped
- 8 oz (225 g) white mushrooms, sliced
- 2 cloves garlic, minced
- 1 can (10.5 oz / 300 ml) cream of mushroom soup
- 1/2 cup (120 ml) milk or cream
- 1/4 cup (60 ml) chicken broth (optional, for thinning sauce)
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped (plus extra for garnish)
- Optional: 1 teaspoon Worcestershire sauce or soy sauce for depth of flavor
How Much Time Will You Need?
This delicious dish will take approximately 30 minutes to prepare and cook. It’s quick enough for a weeknight dinner yet impressive enough for special occasions. You’ll spend about 10 minutes prepping and around 20 minutes cooking!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Start by seasoning the pork chops generously with salt and black pepper on both sides. This helps enhance their flavor. Set them aside while you prepare your skillet.
2. Sear the Pork Chops:
Heat the olive oil in a large skillet over medium-high heat until it’s nice and hot. Carefully add the pork chops to the skillet. Sear them until they are browned on both sides, which should take about 3-4 minutes per side. Once done, remove the chops from the skillet and set them on a plate. We’ll return them to the pan later.
3. Sauté Onions and Mushrooms:
In the same skillet, lower the heat to medium. Add the finely chopped onion and sauté until it becomes translucent, which should take about 3 minutes. Next, add the sliced mushrooms to the skillet and cook them for about 5-7 minutes. You’ll want to cook them until they release their moisture and start to turn golden brown.
4. Add Garlic and Soup:
Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Then pour in the cream of mushroom soup, milk or cream, and the optional chicken broth if you prefer a thinner sauce. Stir everything together and let it come to a gentle simmer.
5. Combine and Simmer:
Add the dried thyme or fresh thyme leaves and Worcestershire sauce if using. Mix well! Now, return the seared pork chops to the skillet. Spoon some of the mushroom sauce over the chops. Reduce the heat to low, cover the skillet, and let it all simmer for about 10-15 minutes. You want the chops to be tender and reach an internal temperature of 145°F (63°C).
6. Serve and Enjoy:
Once the pork chops are cooked through, sprinkle some chopped fresh parsley over the dish for a pop of color. Serve your delicious pork chops smothered in creamy mushroom sauce with your favorite sides, like mashed potatoes, rice, or steamed veggies!
This recipe guarantees flavorful, tender pork chops that pair perfectly with the rich, creamy mushroom sauce—ideal for cozy dinners at home. Enjoy your meal! 🍽️
Can I Use Boneless Pork Chops Instead of Bone-in?
Yes, boneless pork chops will work well! Just remember that they may cook faster, so check for doneness a bit earlier, aiming for an internal temperature of 145°F (63°C).
What Can I Use Instead of Cream of Mushroom Soup?
If you’re looking for a substitute, you could use a homemade mushroom sauce or even cream of chicken soup for a different flavor. Just be sure to adjust for any seasonings to match your taste preference!
How to Store Leftovers?
Store any leftover pork chops and sauce in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet or microwave, stirring occasionally to avoid hot spots.
Can I Make This Dish Ahead of Time?
Yes, you can prepare the dish ahead of time! Cook the pork and sauce, let it cool, then store it in the fridge. Reheat gently on the stove before serving to ensure everything is warmed through.
