These Cream of Mushroom Pork Chops are a warm and cozy meal. Juicy pork chops are smothered in creamy mushroom sauce, making every bite comforting and flavorful.
Honestly, I love how easy this dish is to whip up. Just sear the chops, add the sauce, and let it simmer. Perfect for busy nights when you want something delicious!
Key Ingredients & Substitutions
Pork Chops: I recommend bone-in pork chops for more flavor and juiciness. If you’re looking for a leaner option, boneless pork chops work well too. Chicken breasts can also be a great substitute if you prefer poultry!
Mushrooms: Fresh mushrooms like cremini or white button are perfect for this dish. If you’re out of fresh mushrooms, you could use canned mushrooms or even dried mushrooms—just rehydrate them first!
Cream of Mushroom Soup: Store-bought cream of mushroom soup is super convenient. If you prefer homemade, you can make a quick version with sautéed mushrooms, some cream, and broth. For a lighter option, consider using cream of celery soup.
Heavy Cream: While heavy cream gives a rich texture, sour cream or Greek yogurt can lighten things up while still adding creaminess. Just stir it in gently to avoid curdling!
How Do You Get Perfectly Sautéed Mushrooms?
Sautéing mushrooms can be tricky because they tend to release a lot of moisture. The key is to cook them in a hot pan and avoid overcrowding! This way, they get nice and golden without getting soggy.
- Use medium-high heat to start and add oil or butter. Make sure the pan is hot before adding mushrooms.
- Once added, give them space! Cook them in batches if necessary, and let them brown before stirring.
- After about 5 minutes, they’ll have released moisture and started to brown. Then, add garlic to enhance the flavor.
This method will make your mushrooms deliciously golden, adding a wonderful depth to your sauce!
Cream of Mushroom Pork Chops
Ingredients You’ll Need:
- 4 pork chops (about 1-inch thick)
- Salt and black pepper, to taste
- 2 tablespoons olive oil or butter
- 8 oz fresh mushrooms, sliced (white button or cremini)
- 3 cloves garlic, minced
- 1 cup beef or chicken broth
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup heavy cream or sour cream
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 tablespoon all-purpose flour (optional, for thickening)
- Fresh parsley or thyme sprigs for garnish
How Much Time Will You Need?
This delicious dish takes about 10 minutes to prepare and 20 minutes to cook, making it a quick and satisfying meal that’s ready in about 30 minutes total. Perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Season the Pork Chops:
Start by generously seasoning both sides of the pork chops with salt and black pepper. This will enhance the flavor of the meat.
2. Sear the Pork Chops:
In a large skillet, heat the olive oil or butter over medium-high heat. Once the oil is hot, add the pork chops to the pan, searing them for about 4-5 minutes on each side until they’re nicely browned. Once done, remove the chops from the skillet and set them aside.
3. Sauté the Mushrooms:
In the same skillet, add the sliced mushrooms. Sauté them for about 5 minutes, stirring occasionally, until they release their juices and begin to brown. Then, add the minced garlic and continue cooking for another minute until the garlic is fragrant.
4. Thicken the Sauce:
If you’re using flour, sprinkle it over the mushrooms and garlic, stirring well to coat. This will help thicken the sauce. Let it cook for about 1 minute to cook off the raw flour taste.
5. Add the Broth:
Pour in the broth and stir, scraping up any delicious browned bits from the skillet. These bits add great flavor to your sauce!
6. Mix in the Mushroom Soup:
Next, stir in the cream of mushroom soup, heavy cream or sour cream, and dried thyme. Mix everything well until the sauce is smooth. Let the sauce simmer on low heat for 2-3 minutes until slightly thickened. Taste and adjust the seasoning with salt and pepper as needed.
7. Return the Pork Chops:
Now, return the pork chops to the skillet, spooning some of the creamy mushroom sauce over the top. Cover the skillet and let it simmer gently for about 8-10 minutes, or until the pork chops are cooked through and tender. The temperature should reach 145°F (63°C) for safe consumption.
8. Garnish and Serve:
Finally, garnish your Cream of Mushroom Pork Chops with freshly chopped parsley or thyme sprigs. Serve hot, and enjoy this comforting dish with mashed potatoes, rice, or buttery noodles to soak up that delicious sauce!
Bon appétit!
Can I Use Boneless Pork Chops Instead?
Absolutely! Boneless pork chops work well and may cook a bit faster, so just keep an eye on them to avoid overcooking. Ensure they reach an internal temperature of 145°F (63°C).
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use sour cream, Greek yogurt, or half-and-half. Keep in mind that sour cream and yogurt can curdle if cooked at high heat, so add them towards the end of the cooking process.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove with a splash of broth or cream to maintain the sauce’s consistency.
Can I Prepare This Dish in Advance?
Yes! You can sauté the mushrooms and prepare the sauce a day ahead. Simply refrigerate and reheat the sauce before adding the pork chops for cooking. This saves time on a busy day!
