Why Make This Recipe
Cream of Mushroom Pork Chops is a delightful dish that combines savory pork chops with a rich, creamy mushroom sauce. It’s not just delicious but also easy to prepare, making it a great choice for busy weeknights. This recipe brings together the earthy flavors of mushrooms and the tenderness of pork, creating comfort food that the whole family will love.
How to Make Cream of Mushroom Pork Chops
Ingredients:
- 4 pork chops (thick cut, bone-in or boneless)
- 1 yellow onion (finely diced)
- 8 ounces brown mushrooms (or white mushrooms, sliced)
- 1/4 cup fresh parsley (finely chopped, garnish, optional)
- 10.5 ounce can cream of mushroom soup
- 1/2 cup beef broth
- 2 tablespoons extra-virgin olive oil (divided)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 garlic cloves (minced)
Directions:
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season the pork chops with salt and pepper. Cook until browned on both sides and cooked through, about 4-5 minutes per side. Remove the chops from the skillet and set aside.
- In the same skillet, add the remaining olive oil. Sauté the diced onion and minced garlic until the onion is translucent.
- Add the sliced mushrooms and cook until they are softened and browned.
- Pour in the cream of mushroom soup and beef broth, stirring until combined. Bring the mixture to a simmer.
- Return the pork chops to the skillet, spooning the mushroom sauce over the top. Cover and cook for an additional 5-10 minutes.
- Garnish with chopped parsley before serving.
How to Serve Cream of Mushroom Pork Chops
Serve the Cream of Mushroom Pork Chops hot, spooning the creamy mushroom sauce generously over the chops. They pair wonderfully with mashed potatoes, rice, or even noodles. A side of steamed vegetables or a fresh salad can also complement the meal nicely.
How to Store Cream of Mushroom Pork Chops
If you have leftovers, place them in an airtight container and store them in the refrigerator. They should be good for 3 to 4 days. To reheat, just warm them up on the stovetop or in the microwave until heated through.
Tips to Make Cream of Mushroom Pork Chops
- Choose thick-cut pork chops for the best results, as they stay juicy and tender during cooking.
- You can add more mushrooms for an extra earthy flavor or even throw in some spinach or kale for added nutrition.
- Don’t skip the parsley garnish. It adds a bright, fresh flavor to the dish.
Variation
For a twist on this recipe, you can use chicken breasts instead of pork chops. The cooking time may vary slightly, so ensure the chicken is fully cooked.
FAQs
Can I use other types of mushrooms?
Yes, you can use any type of mushrooms you prefer. Brown or white mushrooms are commonly used, but shiitake or portobello mushrooms add a different flavor.
Can I make this recipe ahead of time?
Absolutely! You can prepare the dish up to the point before you return the pork chops to the skillet. Then, simply store it in the refrigerator and finish cooking it when you’re ready to serve.
Is this recipe gluten-free?
The traditional cream of mushroom soup contains gluten. You can look for gluten-free varieties or make your own using gluten-free ingredients.
Cream of Mushroom Pork Chops
Ingredients
Method
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
- Season the pork chops with salt and pepper.
- Cook the pork chops until browned on both sides and cooked through, about 4-5 minutes per side.
- Remove the chops from the skillet and set aside.
- In the same skillet, add the remaining olive oil.
- Sauté the diced onion and minced garlic until the onion is translucent.
- Add the sliced mushrooms and cook until they are softened and browned.
- Pour in the cream of mushroom soup and beef broth, stirring until combined. Bring the mixture to a simmer.
- Return the pork chops to the skillet, spooning the mushroom sauce over the top. Cover and cook for an additional 5-10 minutes.
- Garnish with chopped parsley before serving.
- Serve hot, with creamy mushroom sauce over the chops.