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Cream of Mushroom Pork Chops

Cream of Mushroom Pork Chops is a delightful dish that combines savory pork chops with a rich, creamy mushroom sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 490
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces pork chops (thick cut, bone-in or boneless) Choose thick-cut for juiciness.
  • 1 piece yellow onion (finely diced)
  • 8 ounces brown mushrooms (or white mushrooms, sliced) You can use different types of mushrooms.
  • 1/4 cup fresh parsley (finely chopped, garnish, optional) Adds flavor and color.
  • 10.5 ounces cream of mushroom soup Choose gluten-free if necessary.
  • 1/2 cup beef broth
  • 2 tablespoons extra-virgin olive oil (divided)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cloves garlic (minced)

Method
 

Preparation
  1. Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
  2. Season the pork chops with salt and pepper.
  3. Cook the pork chops until browned on both sides and cooked through, about 4-5 minutes per side.
  4. Remove the chops from the skillet and set aside.
Cooking
  1. In the same skillet, add the remaining olive oil.
  2. Sauté the diced onion and minced garlic until the onion is translucent.
  3. Add the sliced mushrooms and cook until they are softened and browned.
  4. Pour in the cream of mushroom soup and beef broth, stirring until combined. Bring the mixture to a simmer.
  5. Return the pork chops to the skillet, spooning the mushroom sauce over the top. Cover and cook for an additional 5-10 minutes.
Serving
  1. Garnish with chopped parsley before serving.
  2. Serve hot, with creamy mushroom sauce over the chops.

Notes

If you have leftovers, store them in an airtight container in the refrigerator for 3-4 days. Reheat on stovetop or microwave. You can add more mushrooms, or spinach/kale for nutrition. Don’t skip the parsley garnish.