Cream of Mushroom Pork Chops (Skillet Recipe)

Cream of Mushroom Pork Chops

Whole pork chops get a golden sear before finishing in a pale, creamy sauce made with condensed cream of mushroom soup and chicken broth. Finely diced onion softens into the sauce, keeping it mostly smooth, while parsley adds a fresh finish.

The skillet finish is brief, but chop thickness matters more than the clock. Start checking early with an instant-read thermometer so the pork reaches 145°F (65°C) without cooking far beyond it. The recipe serves four and takes about 30 minutes.

Ingredients for Cream of Mushroom Pork Chops

• 4 boneless pork chops, about 3/4 to 1 inch thick (1 1/4 to 1 1/2 pounds total; about 620g)
• 3/4 teaspoon kosher salt, or to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1 tablespoon neutral oil
• 1/3 cup finely diced yellow onion (about 55g)
• 1 can condensed cream of mushroom soup (10.5 ounces; about 300g)
• 1/2 cup chicken broth (120g), plus more as needed
• 1 tablespoon chopped fresh parsley

Optional: Season the chops with 1/4 teaspoon garlic powder. For a chunkier sauce, cook 4 ounces of sliced fresh mushrooms with the onion until softened before adding the soup mixture.

How to Make Cream of Mushroom Pork Chops

1. Season the chops: Pat the pork dry and season both sides with the salt and pepper. Add the garlic powder now if using it. Dry surfaces help the chops brown rather than steam.
2. Sear the pork: Heat a 12-inch skillet over medium-high heat, then add the oil. When it shimmers, add the chops in a single layer, leaving space between them. Sear for about 3–4 minutes per side, without moving them until they release easily and develop golden-brown patches. Work in batches if needed, adding a little more oil only if the pan is dry. Transfer the chops to a plate.
3. Soften the onion: Reduce the heat to medium. Add the onion and cook, stirring, for 2–3 minutes, until softened. If the pan is dry, add a spoonful of broth to loosen the browned bits.
4. Make the sauce: Whisk the condensed soup with 1/2 cup broth in a bowl or measuring cup. Stir it into the skillet and reduce the heat to medium-low. Cook, stirring, until the sauce is smooth and gently bubbling, not boiling rapidly.
5. Finish the chops: Return the chops and any plate juices to the skillet, nestling the chops in the sauce. Cover loosely and simmer gently for about 5–10 minutes, turning the chops once if needed. Start checking their temperature after about 5 minutes, especially if they are under 1 inch thick.
6. Rest and serve: Check each chop in its thickest part and remove it when it reaches 145°F. Rest for about 3 minutes. If the sauce is too thick to spoon easily, stir in more broth a tablespoon at a time. Return the chops to the sauce, scatter with parsley, and serve from the skillet.

How to Keep the Chops Tender

Choose chops of similar thickness so they finish at about the same time. A thin chop may be ready before the full simmer time is up; check each one rather than relying on color or the clock. Bone-in chops also work, but their timing may differ. Insert the thermometer into the thickest part of the meat, away from the bone.

Adjusting the Mushroom Sauce

Condensed soup thickens as it simmers. Keep the heat low enough for gentle bubbles and stir the sauce before serving. Add broth gradually if needed so it stays creamy and spoonable rather than becoming watery.

What to Serve with Mushroom Pork Chops

Serve the chops with rice, egg noodles, or mashed potatoes to catch the sauce. Green beans or another simple vegetable work well alongside.

Storing and Reheating Leftovers

Refrigerate leftovers promptly in a covered container for 3–4 days. Reheat gently in a skillet over low heat until hot, adding a splash of broth if the sauce has thickened. Prolonged high heat can dry out the pork.

Leftovers can be frozen, but the creamy sauce may change texture after thawing. Cool and seal them promptly, thaw in the refrigerator, and reheat gently.

Nutrition

Approximate nutrition per serving, based on 1 of 4 servings (one pork chop with about one-quarter of the sauce): 320 calories, 36g protein, 16g fat, and 7g carbohydrates. Per 100g: about 130 calories, 14g protein, 6g fat, and 3g carbohydrates. Values vary with the pork, soup brand, and amount of sauce served.