Cream of Mushroom Pork Chops is an easy dinner made with simple ingredients. Keep it low carb by serving it with a salad, or serve those pork chops in their rich cream sauce over noodles.
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 off of 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, it gives them the best flavor.
How to Make Cream of Mushroom Pork Chops
- 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.
- Make the cream of mushroom sauce. First saute mushrooms, then make a roux, and finally whisk in some milk. (Read more on this below.)
- Return the pork to the skillet. Allow it to cook in the simmering sauce for about 10 minutes or until the pork registers 145 degrees Fahrenheit.
Homemade Cream of Mushroom Soup
You may have grown up on pork chops with cream of mushroom soup, but perhaps your mom made it with store-bought cream of mushroom soup. While that is a great time saving trick, I love making it with homemade condensed cream of mushroom soup. It tastes better, and you are adding in minimal time and effort.
Condensed cream of mushroom soup is really just a cream sauce made with milk and some mushrooms. It is about as simple as that, so making your own is equally simple. In this dinner recipe, we’ve built making it into the recipe and it is still a 35 minute meal.
Using Store Bought Condensed Cream of Mushroom Soup
If you would like to skip making your own cream of mushroom soup, you can use a can of the store-bought in it’s place. Brown your pork chops in 2 tablespoons of butter. Then add in the 10 ounce can of soup, and bring it to a simmer. Cook it until your pork registers 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 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.
Pork Chops
I made this recipe with boneless pork chops and it worked perfectly. You could definitely make this with bone in pork chops too. Just keep in mind that the pork will cook faster if it is bone in, and nothing is worse than overcooked pork.
Cooking Temperature for Pork
When you are cooking pork tenderloin, roast, and chops, the pork is done when it hits 145 degrees. If you are cooking ground pork, you need to wait for it to register 165 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 Cream of Mushroom Pork Chops
When my family enjoys this recipe, we serve it over noodles as you see here. If you wanted to keep this low carb, you could make cauliflower mash and they would be amazing on that.
They would even be great on their own, just smothered in the delicious sauce you cooked them in.
What to Serve with Cream of Mushroom Pork Chops
These would be delicious with so many great side dish recipes. Here are a few that I love with them.
If you make this Cream of Mushroom Pork Chop recipe or any of my other recipes, leave me a comment and let me know what you think!
Cream of Mushroom Pork Chops
Ingredients
- 1 pound boneless pork chops seasoned with salt and pepper
- 4 tablespoons unsalted butter
- 8 ounces mushrooms chopped small
- 3 tablespoons all purpose flour (read how to use condensed cream of mushroom soup instead here)
- 1 cup chicken stock
- 3/4 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- In a large skillet melt the butter. Add the pork and brown for 2 minutes on each side. Remove from the skillet and tent loosely with foil.
- Add the mushrooms and sauté until they are soft, about 4 to 6 minutes.
- Whisk in the flour and then very slowly whisk in the chicken stock. Add just a few tablespoons at a time, whisking to combine it, until it is completely added.
- Whisk in the milk, garlic powder, onion powder, salt and pepper. Taste the sauce and add more salt or pepper to taste.
- Add the pork back to the skillet.
- Bring to a simmer, and cook, stirring often, over low heat for 10 to 12 minutes or until the pork reaches 145 degrees with an instant read thermometer.
- Serve over noodles.
Brooks says
Can I substitute heavy cream in lieu of the milk since I already have it?
Ruth Eggert says
Hi…I love your recipes…I used pork tenderloin..the smaller ones that are about 2 inches accross…and cut them into medalions, about 1 inch thick…and browned them…the sauce is wonderful…and served with cauliflower rice…just buy the frozen already riced…sauted a little onion or garlic. added some frozen peas…tossed in the caulifower rice and cooked til done…and put the sauce from the pork over…and served with steamed broccoli or a salad..this is a great dish… next I want to try with chicken tenderloins..brown a bit an follow this recipe..
I’m so glad you are enjoying my recipes, Ruth!
Brenda says
Looks delicious thanks going to cook this one
I hope you enjoy it!