Cream Of Mushroom Pork Chops

These cream of mushroom pork chops are a simple-to-make dinner that's restaurant quality. This recipe has tender pork chops with the perfect balance of seasonings baked in an irresistible creamy sauce. It's one of my favorite weeknight dinner recipes, and I think it'll be yours too!

My Take on Cream of Mushroom Pork Chops

Once you take a bite of these cream of mushroom pork chops, you'll understand why it's one of my go-to dinner recipes. Pork chops can be tricky to get just right, but this recipe makes it effortless to cook them to perfection.

It's made with thick cut seasoned pork chops that are first pan seared, then baked in a rich cream of mushroom sauce. My secret trick that makes this recipe so delicious is the quick pan sear. It gives the pork chops a crisp caramelized crust while keeping the meat tender and juicy.

Ever since I first made these creamy pork chops for the first time, they've been in the regular dinner rotation in the Duff household. I love how simple it is to make, and both my wife and daughter love them.

I'll usually serve them with these cheesy mashed potatoes for a comfort food meal that's hearty and satisfying. 

Why You'll Love This Recipe

It's truly easy to make. The only hands-on work you have to do is pan sear the pork chops for a few minutes, then the oven takes it from there. 

Customizable. I love a recipe that offers flexibility, and this creamy mushroom pork chop recipe fits the bill. You can easily change the seasoning or cheese for a different flavor every time.

Explosive flavor. These mushroom soup pork chops have a mix of simple ingredients that transform into a crazy flavorful dish. The mushroom sauce and tender texture of these juicy pork chops keep me coming back for more, and it's unlike any pork chop recipe I've had.

Ingredients

The ingredient list for making these baked pork chops is super straightforward. Just another reason I make this recipe so much. 

Here's everything you'll need:

• 4 pork chops, 1-inch thick
• ¼ teaspoon salt and black pepper
• ½ teaspoon thyme and oregano
• 1 tbsp. vegetable oil
• 2 tbsp. butter
• 1 can cream of mushroom soup
• ¼ cup grated parmesan cheese
• 1 cup sour cream

If you're grabbing pork chops from the store, make sure to grab some extra so you can make these Korean pork chops. They're another one of my favorite pork chop recipes, so you'll definitely want to try them next!

How To Make Cream Of Mushroom Pork Chops

1. Prepare: Preheat the oven to 350°F (180°C) and grease a 9x-13-inch baking dish with nonstick cooking spray. In a small bowl, combine the salt, pepper, thyme, and oregano. Season the uncooked pork chops with the spice mixture on both sides.

2. Brown pork chops: Heat vegetable oil and butter in a large skillet. Fry the pork chops on both sides for 3-4 minutes till they have a golden crust. Transfer the seared pork chops to the prepared baking dish.

3. Add the cream sauce: In a large bowl, combine the sour cream and cream of mushroom soup. Then pour the soup mixture on top of the pork chops.

4. Bake: Bake the pork chops for 20 minutes or until the pork chops are tender. Remove the pork chops from the oven and sprinkle them with parmesan cheese, then continue to cook pork chops in the oven for another 5 minutes.

5. Serve: Once the pork chops are fully cooked and the cheese has melted, remove them from the oven and serve over mashed potatoes or whatever sides you prefer. Enjoy!

My Tips To Make The Best Recipe

• I've made this recipe with bone in pork chops and boneless pork chops, and works great with both. Just remember you'll have to cook the bone in pork chops a little longer.
• Check for an internal temperature of 145°F at the thickest part using a meat thermometer to ensure your pork chops are fully cooked through.
• Another seasoning I'll use is a ½ teaspoon of garlic powder, onion powder, and paprika.
• If you're using thin pork chops, check them after 15 minutes. Thinner pork chops take less time to cook than thick cut pork chops.

How I Recommend Storing Cream of Mushroom Pork Chops

In the fridge: Store any leftover pork chops in an airtight container or cover the baking dish with a lid and store them in the refrigerator for 3-4 days.

In the freezer: Allow the leftover pork chops to cool completely, then transfer them to a freezer-safe bag and freeze for about 4 months.

Reheating: I'll just put the pork chops back in a baking dish and warm them in the oven at 350°F for 10-15 minutes. Let the frozen pork chops thaw in the fridge overnight or add more reheating time.

FAQS About This Cream of Mushroom Pork Chop Recipe

What to serve with cream of mushroom pork chops?

I love serving them with this twice baked potato casserole, buttermilk biscuits, and pinto beans and rice. For something a little lighter, I'll make this house salad.

Can I double this recipe?

Yes, this is a great recipe to double for a big dinner. Just double the ingredients and either use a larger baking dish or two baking dishes. To speed up the prep process, you can use two pans to sear the pork chops.

Do I have to pan sear the pork chops?

Yes, pan searing them is what gives the pork chops the most delicious texture and allows them to fully cook through in the soup.

More of My Favorite Pork Chop Recipes

• Crock pot BBQ pork chops
• Baked pork chops and rice casserole
• Pork chop potato casserole
• Baked breaded pork chops
• Panko pork chops