Save Tender pork chops simmered in a rich, creamy mushroom sauce for a comforting, classic dinner. Perfect for busy weeknights or a cozy weekend dinner!
I first made these creamy pork chops for my family on a chilly night, hoping to create something delicious with what was already in my pantry. The kitchen filled with the savory aroma from the mushrooms and thyme, and everyone asked for seconds!
Ingredients
- Pork Chops: 4 boneless pork chops (about 1 inch thick), 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder
- For Searing: 2 tablespoons olive oil, 1 tablespoon unsalted butter
- Mushroom Sauce: 1 (10.5 oz / 300 g) can condensed cream of mushroom soup, 1/2 cup (120 ml) low-sodium chicken broth, 1/2 cup (120 ml) heavy cream, 1 small onion (finely chopped), 8 oz (225 g) cremini or white mushrooms (sliced), 2 cloves garlic (minced), 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped), salt and black pepper (to taste), 1 tablespoon fresh parsley (chopped for garnish)
Instructions
- Prep and Season Pork Chops:
- Pat the pork chops dry and season both sides with salt, pepper, and garlic powder.
- Sear the Pork Chops:
- Heat olive oil and butter in a large skillet over medium-high heat. Sear pork chops for 3 – 4 minutes per side, until golden brown. Remove to a plate and set aside.
- Saute Vegetables:
- Add onion and mushrooms to the same skillet. Saute for 4 – 5 minutes, until mushrooms are browned and onions are soft.
- Add Garlic and Thyme:
- Add garlic and thyme. Cook for 1 minute until fragrant.
- Make Sauce:
- Stir in cream of mushroom soup, chicken broth, and heavy cream. Mix well, scraping up any browned bits from the pan.
- Simmer Chops in Sauce:
- Return pork chops to the skillet, nestling them into the sauce. Reduce heat to low, cover, and simmer for 10 – 12 minutes, or until pork chops are cooked through (internal temperature should reach 145°F/63°C).
- Finish and Serve:
- Taste the sauce and adjust seasoning with salt and pepper if needed. Sprinkle with fresh parsley before serving.
Save This is one of those dishes that always brings my family around the table quickly. Watching everyone scoop up extra sauce to drizzle over potatoes makes this recipe a definite keeper!
Serving Suggestions
Serve these pork chops over fluffy mashed potatoes, rice, or buttered egg noodles so you enjoy every bit of savory sauce.
Substitutions
Swap heavy cream for half-and-half for a lighter take, and you can substitute chicken broth with vegetable broth if you prefer.
Allergen Information
Contains dairy and wheat in the condensed soup, as well as pork. Double check labels for gluten or other ingredient concerns before preparing.
Save This comforting pork chop recipe is sure to satisfy every time. Just one pan needed for a flavorful family meal!
Recipe FAQ
- → How do you ensure pork chops stay tender?
Season pork chops well and sear them over medium-high heat to lock in juices, then simmer gently in the mushroom sauce to finish cooking without drying out.
- → Can I use fresh mushrooms instead of canned soup?
While this version uses condensed soup for richness, fresh mushrooms sautéed with cream and broth can create a similar sauce texture and flavor.
- → What sides pair well with creamy pork chops?
Mashed potatoes, rice, or egg noodles complement the rich sauce and provide a balanced meal.
- → How do I adjust the sauce for a lighter dish?
Substitute heavy cream with half-and-half and choose a low-fat cream of mushroom soup to reduce fat content while maintaining creaminess.
- → Is it better to use bone-in or boneless pork chops?
Boneless chops cook more evenly and quickly, but bone-in chops add extra flavor; just extend cooking time slightly if using bone-in.