These pork chops cooked in creamy mushroom soup are super easy and oh-so-good! The tender meat paired with flavorful sauce makes every bite comforting and tasty.
I love how this dish is a quick fix for busy nights. Just sear the pork, mix in the soup, and let it simmer. You’ll have a delicious meal ready in no time. Yum!
Key Ingredients & Substitutions
Pork Chops: Boneless pork chops are the star here. You can also use bone-in chops for more flavor. If you’re looking for a leaner option, turkey or chicken cutlets can work too.
Mushrooms: Fresh is best! White button and cremini mushrooms add great flavor. If you can’t find fresh, you can use canned mushrooms as a quick substitute, but the flavor won’t be as fresh.
Sour Cream: This adds creaminess to the sauce, but you can swap it for Greek yogurt, which offers a nice tang. If you’re dairy-free, try cashew cream or a vegan sour cream alternative.
Condensed Cream of Mushroom Soup: If you’re looking for a healthier option, make your own with sautéed mushrooms and heavy cream. You can also swap it with condensed cream of chicken or a different soup if you want variety.
How Do I Get Juicy Pork Chops?
Getting perfectly cooked pork chops that are juicy and tender can be tricky. Here are some tips to help you succeed:
- Choose chops that are about 1-inch thick for even cooking.
- Season them well with salt and pepper to enhance flavor.
- Sear them in a hot skillet to lock in juices—about 4-5 minutes per side should do it!
- Don’t skip simmering in the sauce. This step keeps them moist and adds tons of flavor.
- Use a meat thermometer. Aim for an internal temperature of 145°F (63°C) for perfect doneness!
Pork Chops with Mushroom Soup
Ingredients You’ll Need:
- 4-6 boneless pork chops, about 1-inch thick
- Salt and black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz (225 g) sliced mushrooms (white button or cremini)
- 1 can (10.5 oz / 295 g) condensed cream of mushroom soup
- 1/2 cup (120 ml) sour cream
- 1/2 cup (120 ml) milk or water (adjust for sauce consistency)
- 1 teaspoon Worcestershire sauce (optional)
- 1/2 teaspoon dried thyme or paprika (optional)
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes from start to finish. You’ll spend around 10 minutes prepping the ingredients and another 20 minutes cooking. Perfect for a delicious home-cooked meal on a busy evening!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Start by seasoning the pork chops generously with salt and black pepper on both sides. This simple step enhances the flavor of the meat.
2. Sear the Chops:
In a large skillet, heat the olive oil over medium-high heat. When the oil is hot, carefully add the pork chops. Sear them for about 4-5 minutes on each side, or until they are beautifully golden brown. Once done, remove the pork chops from the skillet and set them aside on a plate.
3. Sauté the Vegetables:
Lower the heat to medium and add the chopped onion to the same skillet. Cook it for about 3 minutes, stirring occasionally, until the onion is softened. Next, add the minced garlic and sliced mushrooms, cooking for another 5-7 minutes until the mushrooms are browned and their moisture evaporates. This will add a lovely depth of flavor!
4. Make the Creamy Sauce:
Stir in the condensed cream of mushroom soup, sour cream, and milk to the skillet. Mix everything well until you have a smooth and creamy sauce. Add Worcestershire sauce and dried thyme or paprika if you choose, and give it a final stir to combine. Taste and adjust the seasoning with more salt and pepper if necessary.
5. Finish Cooking the Pork Chops:
Return the seared pork chops to the skillet, placing them in the creamy sauce. Spoon some sauce over the chops to coat them, then reduce the heat to low. Cover the skillet and let it simmer for 10-15 minutes. This will ensure the pork is thoroughly cooked and tender. Stir the sauce occasionally to keep it from sticking to the bottom of the skillet.
6. Serve and Enjoy:
Once the pork chops are cooked through and tender, garnish with freshly chopped parsley before serving. Enjoy your pork chops with creamy mushroom soup over some mashed potatoes, rice, or steamed vegetables for a comforting and satisfying meal!
Can I Substitute the Condensed Cream of Mushroom Soup?
Yes! If you don’t have condensed cream of mushroom soup on hand, you can substitute it with cream of chicken soup or make your own by combining sautéed mushrooms, heavy cream, and seasonings for a homemade sauce.
What Can I Use Instead of Sour Cream?
If you’re looking for a substitute for sour cream, Greek yogurt works wonderfully and adds a nice tang. You can also use buttermilk or cashew cream for a dairy-free option!
How Do I Store Leftovers?
Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet over low heat, adding a splash of milk or broth to keep the sauce creamy.
Can I Cook the Pork Chops in the Oven Instead?
Absolutely! After searing the pork chops on the stove, you can transfer them to a preheated oven at 350°F (175°C) to bake for about 20-25 minutes. Just make sure to follow the same steps for the creamy sauce in a skillet, and then pour it over the chops before baking!