Cream Of Mushroom Pork Chops

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Cream of Mushroom Pork Chops is an easy dinner made with simple ingredients. Keep it low-carb by serving it with a salad, or serve those pork chops in their rich cream sauce over noodles.

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If you are nervous about cooking pork chops, you have come to the right place, my friends. Pork chops, when cooked correctly, are tender, moist, and delicious. This easy to follow pork chop recipe will make you fall in love.

This simple recipe is based on my loved Cream of Mushroom Chicken . The creamy sauce pairs perfectly with the earthy taste of the mushrooms. Cooking the pork chops in that sauce not only leaves them tender, but it also gives them the best flavor.

I love all of your recipes, I put this over mashed potatoes so good, this is a keeper.

How to Make Cream of Mushroom Pork Chops

Here is a brief overview of how this pork chops and cream of mushroom soup recipe comes together. For the full recipe including all ingredients, be sure to scroll to the recipe card at the bottom of the post.

Brown the pork chops. In a skillet with melted butter, brown the pork chops for just two minutes on each side. Take them out of the skillet and set them aside.
Make the cream of mushroom sauce. First, sauté mushrooms, then make a roux, and finally whisk in some milk. (Read more on this below.)
Return the pork chops to the skillet. Allow them to cook in the simmering sauce for about 10 minutes or until the pork registers 145 degrees Fahrenheit. Enjoy!

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Homemade Cream of Mushroom Soup

If you grew up eating pork chops with cream of mushroom soup, chances are it was made with the classic store-bought version, which was a great time-saver. But for even better flavor with just a little extra effort, I love making it from scratch. Homemade condensed cream of mushroom soup is essentially a simple cream sauce with milk and mushrooms, and keeps this recipe quick and easy at just 35 minutes total.

If you would like to skip making your own cream of mushroom soup, just brown your pork chops in 2 tablespoons of butter, then add a 10-ounce can of condensed cream of mushroom soup. Bring it to a simmer and cook until your pork reaches an internal temperature of 145 degrees Fahrenheit.

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Making a Roux

For this recipe to work well, we need to make a roux. That is the foundation of cream-based sauces and gravy and involves whisking flour into a fat. The fat coats the flour molecules and keeps them evenly suspended in your sauce.

There are two keys to a good roux. The first is to fully whisk the flour into the fat so that the flour taste is cooked out and they are completely combined. The second is to slowly whisk in the liquid so the roux is able to get fully incorporated. I like to add a little liquid and fully whisk it in before adding more. This process shouldn’t take more than a minute or two, but it isn’t one that you want to rush in this creamy mushroom sauce.

Boneless Vs. Bone-In Pork Chops

I made this recipe with boneless pork chops and it worked perfectly. You could definitely make this with bone-in pork chops, too. Just keep in mind that the pork will cook faster if it is bone-in. Over cooked pork is very dry, so it will be important to use an instant read thermometer rather than the timing listed here.

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Cooking Temperature for Pork Chops

When you are cooking pork chops, the pork is done when it hits 145 degrees. It is very important to keep an eye on the temperature here. Overcooked pork is the reason some people don’t like pork. When it is taken off the heat at 145 degrees, you get a very moist and delicious piece of meat. I highly recommend investing in a good instant read thermometer .

Storing and Reheating Leftovers

Store any leftover pork chops and creamy mushroom gravy in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave or in a skillet on the stovetop over low heat until heated through. I do not recommend freezing this recipe.

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How to Serve Creamy Mushroom Pork Chops

These pork chops in cream of mushroom soup are great on their own, just smothered in the delicious sauce you cooked them in, or served over one of these tasty options!

When my family enjoys this recipe, we serve it over homemade egg noodles .
It would also be delicious with Instant Pot Mashed Potatoes .
If you wanted to keep this low carb, you could make cauliflower mash and they would be amazing on that.

If you make this recipe for pork chops and cream of mushroom soup or any of my other recipes, leave me a comment and let me know what you think!

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Ingredients

1 pound boneless pork chops seasoned with salt and pepper
4 tablespoons unsalted butter
8 ounces mushrooms chopped small
3 tablespoons all purpose flour (read how to use condensed cream of mushroom soup instead in the notes )
1 cup chicken broth
3/4 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Instructions

In a large skillet, melt the butter. Add the pork and brown for 2 minutes on each side. Remove from the skillet and tent loosely with foil. 4 tablespoons unsalted butter, 1 pound boneless pork chops
Add the mushrooms and sauté until they are soft, about 4 to 6 minutes. 8 ounces mushrooms
Whisk in the flour, then very slowly whisk in the chicken broth. Add just a few tablespoons at a time, whisking to combine until it is completely added. 3 tablespoons all purpose flour, 1 cup chicken broth
Whisk in the milk, garlic powder, onion powder, salt, and pepper. Taste the sauce and add more salt or pepper to taste. 3/4 cup milk, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
Add the pork back to the skillet.
Bring to a simmer and cook, stirring often, over low heat for 10 to 12 minutes or until the pork reaches 145 degrees Fahrenheit with an instant read thermometer .
Serve over noodles.

Notes

did you make this