Create the nostalgic flavors of these Cream of Mushroom Pork Chops with simple ingredients, minimal prep, and an easy stovetop method. An old fashioned and exceptionally comforting meal!
Classic recipes like these pork chops, my Homemade Salisbury Steak and Baked Spaghetti Casserole, are a delicious way to revisit the past.
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I absolutely loved it when it was Cream of Mushroom Pork Chops night in our house when I was growing up. This easy dinner recipe was on regular rotation on our menu and I will forever love them.
This is a canned soup recipe I can heartily recommend. Can mushroom gravy be made completely from scratch. Absolutely (see my Salisbury Steak recipe). But, I’m here to tell you, that this quick mushroom gravy made with canned soup is absolutely delicious. To add depth of flavor (and to chef it up a little), I add some sauteed fresh mushrooms and a little dry sherry. These additions are the key to creating the BEST Cream of Mushroom Pork Chops.
Served over a mound of mashed potatoes, this is an exceptionally comforting, family-friendly meal.
Table of contents
Ingredients and Substitutions
- Bone-in pork chops: Choose 1-inch bone-in pork chops for more tender, juicy results. I’ve made this recipe with boneless pork chops and far prefer it with bone-in.
- Seasoning: The spice blend consists of good ol’ Lawry’s Seasoned Salt, granulated garlic (or garlic powder), dried thyme, paprika (not smoked), and freshly ground black pepper.
- Fresh mushrooms: Adding fresh sautéed mushrooms to the gravy adds so much great flavor and texture. This old trick always works!
- Cream of mushroom soup: I always go with the original, the one, the only Campbell’s Condensed Cream of Mushroom Soup.
- Dry sherry: For deglazing the pan and adding some really amazing flavor. You can substitute a dry white wine like Pinot Grigio or Sauvignon Blanc, if you’d like. But, dry sherry adds something unique that is part of the nostalgic flavor of this dish.
- Half-and-half or milk: If I happen to have half-and-half in my fridge, I’ll use it. But many times I’ll substitute whole milk or even 2%, depending on what I have on hand.
How to Make Cream of Mushroom Pork Chops
- Season: Combine the spice mix in a small bowl and season both sides of the chops, patting the seasoning into the surface of the meat with your hands.
- Sear: Heat the oil in a large skillet and sear the cook the pork chops undisturbed, for 3 to 4 minutes per side, or until nicely seared. Turn off the heat under the skillet and transfer the chops to a plate and set them aside.
- Deglaze the skillet: Add the sherry to skillet and deglaze the pan by stirring to scrape up any browned bits from the bottom.
- Fresh mushrooms: Add the mushrooms and cook, stirring just until slightly softened. Then, add the Worcestershire sauce and continue to cook for a minute to absorb the flavor.
- Make the gravy: Add the cream of mushroom soup and gradually stir in the half-and-half or milk.
- Add the pork chops: Return the browned chops and any accumulated juices to the skillet and increase the heat to bring the gravy to a low boil. Immediately reduce the heat, spoon the gravy over the chops, and simmer, uncovered, for 5 minutes or until the pork chops are cooked through to an internal temperature of a minimum of 145 degrees F.
Valerie’s Tips
Bone-in or boneless pork chops: Bone-in pork chops will yield a more tender, juicy result than boneless. Allow the pork chops to rest at room temperature for 30 minutes to take the chill off before beginning, if possible
Season generously: Pork chops are quite mild and benefit from a good spice mix. Season both sides generously before searing. Taste and adjust the seasoning of the gravy before serving, if needed.
Fresh herbs: Garnish the chops with freshly chopped parsley or thyme for a pop of color and added freshness before serving. This is totally optional but it adds a nice finishing touch.
Avoid separting the gravy: After adding the seared chops to the gravy, bring it to a low boil (a few bubbles) but avoid a high rolling boil. Allow it to simmer for about 5 minutes to finish cooking the pork chops. If you cook the creamy mushroom sauce at a high boil or simmer it too long, it may begin to separate.
Thinning the gravy: If you prefer a thinner gravy, add additional half-and-half or milk to create the consistency you like.
Storage Tips
- Refrigerate: Transfer the pork chops and gravy to an airtight container and store in the refrigerator for up to 3 to 4 days.
- Freeze: I don’t recommend freezing these chops as the gravy may not fare that well when thawed and reheated.
- Reheating leftovers: To reheat in the microwave, place the pork chops and gravy in a microwave-safe dish and heat on medium power in short intervals, stirring occasionally to ensure even heating. To reheat on the stove, place the pork chops and gravy in a skillet over low to medium heat, adding a splash of water to thin the gravy, if needed. Avoid reheating the pork chops too quickly or at too high a temperature to prevent them from becoming tough or dry.
Serving Suggestions
It’s natural to serve Cream of Mushroom Pork Chops over a mound of creamy mashed potatoes. Here are some delicious choices.
- Sour Cream Mashed Potatoes
- Cheddar Mashed Potatoes
- Buttermilk Mashed Potatoes
- Broccoli Cheese Mashed Potatoes
Want to skip the mashed potatoes? These chops and gravy are also delicious served with Almond Rice Pilaf, Easy Parmesan Noodles, or Orzo with Peas and Parmesan. Or, keep it low carb and serve them with Sheet Pan Roasted Vegetables, Pesto Green Beans, or Roasted Shaved Brussels Sprouts.
More Pork Chop Recipes You’ll Love
- Pork Chops with Apples and Onions
- Skillet Braised Pork Chops (with the BEST balsamic pan sauce!)
- Air Fryer Pork Chops
- Tender Baked Pork Chops (gluten-free and keto)
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Cream of Mushroom Pork Chops
Ingredients
- 4 bone-in pork chops, about 1-inch thick
- 1 teaspoon Lawry’s Seasoned Salt
- 1 teaspoon dried thyme
- 1 teaspoon granulated garlic or garlic powder
- ½ teaspoon paprika
- ½ teaspoon freshly ground black pepper, plus additional to taste
- 2 tablespoons olive oil
- ¼ cup dry sherry
- 8 ounces cremini mushrooms, sliced
- 2 teaspoons Worcestershire sauce
- 10.75 ounce can condensed cream of mushroom soup
- ½ cup half-and-half or whole milk
- Fresh parsley or thyme, chopped (for garnish), optional
Instructions
- Allow the pork chops to rest at room temperature for 30 minutes to take the chill off before beginning, if possible
- Pat the pork chops dry with paper towels. In a small bowl, combine the seasoned salt, granulated garlic (or garlic powder), dried thyme, paprika, and pepper. Season both sides of the chops, patting the seasoning into the surface of the meat with your hands.
- Add the oil in a large skillet over MEDIUM-HIGH heat. When hot, add the pork chops and cook, undisturbed, for 3 to 4 minutes per side, or until nicely seared. Turn off the heat under the skillet and transfer the chops to a plate and set them aside.
- Add the sherry to the hot empty skillet then return the skillet to MEDIUM heat. Deglaze the pan by stirring to scrape up any browned bits from the bottom. Add the mushrooms and cook, stirring for about 2 minutes, just until slightly softened. Add the Worcestershire sauce and cook, stirring, for another minute. Add the cream of mushroom soup and gradually add the half-and-half (or whole milk), stirring in between additions, until the gravy is smooth.
- Return the browned chops and any accumulated juices to the skillet and increase the heat to bring the gravy to a low boil. Immediately reduce the heat to LOW, spoon the gravy over the chops, and simmer, uncovered, for 5 minutes or until the pork chops are cooked through to an internal temperature of a minimum of 145 degrees F. Remove from the heat.
- Season with additional pepper, garnish with parsley, and let rest for 5 minutes. Delicious served with mashed potatoes and plenty of mushroom gravy.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!
Absolutely delicious and easy as pie! I used gluten-free cream of mushroom soup and it worked great.
This was so.easy! Absolutely delicious!!!
Fantastic! Glad to hear it worked out so well for you. 🙂