Cream of Mushroom Pork Chops
A cozy, creamy dish featuring tender pork chops in a rich mushroom sauce, perfect for a quick family meal or special occasion.
Ingredients
Main Ingredients
- 4 pieces boneless pork chops, about 1-inch thick Choose bone-in for more flavor or boneless for quicker cooking.
- 1 teaspoon salt Seasoning early makes a difference.
- 1 teaspoon pepper Seasoning early makes a difference.
- 2 tablespoons olive oil or butter Butter adds richness; olive oil is a lighter alternative.
- 8 ounces cremini or button mushrooms, sliced Wild mushrooms are fancy but optional.
- 1 small onion, finely chopped Shallots can be used for a milder bite.
- 2 cloves garlic, minced Fresh garlic for depth; garlic powder works in a pinch.
- 1 cup low-sodium chicken broth Homemade stock is best, or use vegetable stock for a lighter version.
- 1 can (10.5 ounces) cream of mushroom soup Gives this dish its name and creamy base.
- 1/2 cup heavy cream or half-and-half For a richer sauce; swap Greek yogurt (stirred in off heat) to make a healthier option.
- 1 teaspoon Dijon mustard Optional; adds brightness.
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme Thyme pairs beautifully with mushrooms.
- 2 tablespoons chopped fresh parsley for garnish Or chives for a mild oniony lift.
Instructions
Preparation
- Pat the pork chops dry and season both sides with salt and pepper.
- Heat olive oil or butter in a large skillet over medium-high heat until shimmering.
- Add pork chops and brown 3 to 4 minutes per side until golden; remove to a plate and tent with foil.
Cooking
- Reduce heat to medium and add more butter if needed. Add onions and sauté until translucent, about 3 minutes.
- Add sliced mushrooms and cook until they release liquid and begin to brown, about 5–6 minutes.
- Stir in the garlic and cook 30 seconds until fragrant.
- Pour in the chicken broth and scrape up any browned bits from the pan.
- Add the can of cream of mushroom soup and whisk to combine until smooth.
- Stir in the cream, Dijon mustard, and thyme, then let the sauce simmer gently for 2–3 minutes.
- Return the pork chops to the skillet, spooning sauce over each one, reduce heat to low, cover, and simmer for 6–8 minutes until pork reaches 145°F and sauce is glossy.
- Taste and adjust seasoning. Sprinkle with chopped parsley before serving.
Notes
For a healthier option, use low-fat milk and 2 tablespoons flour to thicken, or stir in Greek yogurt off heat. Make it vegetarian-friendly by substituting eggplant or portobello caps for pork chops.