Cream of Mushroom Pork Chops

If you are nervous about cooking pork chops, you have come to the right place, my friends. Pork chops, when cooked correctly, are tender, moist, and delicious. This easy to follow pork chop recipe will make you fall in love.

This simple recipe is based on my loved Cream of Mushroom Chicken. The creamy sauce pairs perfectly with the earthy taste of the mushrooms. Cooking the pork chops in that sauce not only leaves them tender, but it also gives them the best flavor.

How to Make Cream of Mushroom Pork Chops

Here is a brief overview of how this pork chops and cream of mushroom soup recipe comes together. For the full recipe including all ingredients, be sure to scroll to the recipe card at the bottom of the post.

1. Brown the pork chops. In a skillet with melted butter, brown the pork chops for just two minutes on each side. Take them out of the skillet and set them aside.
2. Make the cream of mushroom sauce. First, sauté mushrooms, then make a roux, and finally whisk in some milk. (Read more on this below.)
3. Return the pork chops to the skillet. Allow them to cook in the simmering sauce for about 10 minutes or until the pork registers 145 degrees Fahrenheit. Enjoy!

Homemade Cream of Mushroom Soup

If you grew up eating pork chops with cream of mushroom soup, chances are it was made with the classic store-bought version, which was a great time-saver. But for even better flavor with just a little extra effort, I love making it from scratch. Homemade condensed cream of mushroom soup is essentially a simple cream sauce with milk and mushrooms, and keeps this recipe quick and easy at just 35 minutes total.

If you would like to skip making your own cream of mushroom soup, just brown your pork chops in 2 tablespoons of butter, then add a 10-ounce can of condensed cream of mushroom soup. Bring it to a simmer and cook until your pork reaches an internal temperature of 145 degrees Fahrenheit.

Making a Roux

For this recipe to work well, we need to make a roux. That is the foundation of cream-based sauces and gravy and involves whisking flour into a fat. The fat coats the flour molecules and keeps them evenly suspended in your sauce.

There are two keys to a good roux. The first is to fully whisk the flour into the fat so that the flour taste is cooked out and they are completely combined. The second is to slowly whisk in the liquid so the roux is able to get fully incorporated. I like to add a little liquid and fully whisk it in before adding more. This process shouldn’t take more than a minute or two, but it isn’t one that you want to rush in this creamy mushroom sauce.

Cooking Temperature for Pork Chops

When you are cooking pork chops, the pork is done when it hits 145 degrees. It is very important to keep an eye on the temperature here. Overcooked pork is the reason some people don’t like pork. When it is taken off the heat at 145 degrees, you get a very moist and delicious piece of meat. I highly recommend investing in a good instant read thermometer.

How to Serve Creamy Mushroom Pork Chops

These pork chops in cream of mushroom soup are great on their own, just smothered in the delicious sauce you cooked them in, or served over one of these tasty options!

• When my family enjoys this recipe, we serve it over homemade egg noodles.
• It would also be delicious with Instant Pot Mashed Potatoes.
• If you wanted to keep this low carb, you could make cauliflower mash and they would be amazing on that.