17 Delicious Pork Chop Recipes with Cream of Mushroom Soup Savory

Let’s face it, pork chops and cream of mushroom soup are a match made in comfort food heaven. Whether you’re craving a quick weeknight dinner or a cozy weekend meal, these 17 delicious recipes promise to deliver savory satisfaction with minimal fuss. From classic baked dishes to creative skillet wonders, there’s a mouthwatering option for every taste. Ready to transform your pork chop game? Let’s dive in!

Slow Cooker Cream of Mushroom Pork Chops

Gently, the slow cooker transforms simple ingredients into a comforting meal, where pork chops bathe in a creamy mushroom sauce, becoming tender over hours. This dish, a quiet celebration of patience, fills the kitchen with an aroma that promises warmth and satisfaction.

Ingredients

• For the pork chops:
  • 4 bone-in pork chops, about 1 inch thick
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp dried thyme
• For finishing:
  • 1/4 cup heavy cream
  • 2 tbsp chopped fresh parsley

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season the pork chops with salt and pepper, then sear in the skillet for 3 minutes per side, until golden brown.
3. Transfer the pork chops to the slow cooker, arranging them in a single layer.
4. In a medium bowl, whisk together the cream of mushroom soup, chicken broth, Worcestershire sauce, garlic powder, onion powder, and dried thyme until smooth.
5. Pour the sauce over the pork chops in the slow cooker, ensuring they are fully covered.
6. Cover and cook on low for 6 hours, or until the pork chops are tender and reach an internal temperature of 145°F.
7. Carefully stir in the heavy cream, then cover and cook for an additional 10 minutes to warm through.
8. Sprinkle with chopped parsley before serving.

Best enjoyed when the pork chops are so tender they nearly fall apart, their richness balanced by the earthy mushrooms and bright parsley. Serve over a bed of mashed potatoes or buttered noodles to soak up every drop of the creamy sauce.

Baked Pork Chops with Cream of Mushroom Soup

There’s something deeply comforting about the simplicity of baked pork chops, especially when they’re enveloped in the creamy embrace of mushroom soup. This dish, with its humble beginnings, transforms into a cozy meal that feels like a warm hug on a chilly evening.

Ingredients

• For the pork chops:
  • 4 bone-in pork chops, about 1-inch thick
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 1 tsp garlic powder
  • 1 tsp onion powder

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Season both sides of the pork chops with salt and pepper, pressing the seasoning into the meat for better flavor absorption.
3. Heat olive oil in a large skillet over medium-high heat. Once hot, add the pork chops and sear for 3 minutes on each side until golden brown. This step locks in the juices.
4. In a medium bowl, whisk together the cream of mushroom soup, milk, sour cream, garlic powder, and onion powder until smooth. This creates a rich and flavorful sauce.
5. Transfer the seared pork chops to a baking dish and pour the sauce evenly over them, ensuring each chop is well-coated.
6. Bake in the preheated oven for 25 minutes, or until the pork chops reach an internal temperature of 145°F (63°C). This ensures they’re perfectly cooked and safe to eat.
7. Let the pork chops rest for 5 minutes before serving. This allows the juices to redistribute, making the meat more tender.

Perfectly baked, these pork chops emerge juicy and tender, with the sauce forming a velvety blanket that’s rich with the earthy tones of mushroom. Serve them over a bed of fluffy mashed potatoes or alongside steamed green beans for a complete meal that’s as satisfying to make as it is to eat.

One-Pan Pork Chops in Creamy Mushroom Sauce

Now, as the evening light fades, there’s something deeply comforting about preparing a meal that requires just one pan, leaving more time to savor the quiet moments. This dish, with its tender pork chops nestled in a creamy mushroom sauce, is a testament to the beauty of simplicity and the richness of flavor that can be achieved with minimal fuss.

Ingredients

• For the pork chops:
  • 4 bone-in pork chops, about 1-inch thick
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the creamy mushroom sauce:
  • 8 oz cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 tbsp Dijon mustard
  • 1 tsp thyme leaves
  • Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season pork chops with salt and pepper, then add to the skillet. Sear until golden brown, about 4 minutes per side. Remove and set aside.
3. In the same skillet, add mushrooms and cook until they release their moisture and brown, about 5 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
4. Add garlic and cook until fragrant, about 30 seconds.
5. Pour in chicken broth to deglaze the pan, scraping up any browned bits with a wooden spoon. Tip: These bits add incredible flavor to the sauce.
6. Stir in heavy cream, Dijon mustard, and thyme. Bring to a simmer and cook until the sauce thickens slightly, about 3 minutes.
7. Return pork chops to the skillet, spooning sauce over them. Simmer until pork chops are cooked through (145°F on a meat thermometer), about 5 minutes. Tip: Letting the pork chops rest in the sauce ensures they stay juicy.

Every bite of this dish offers a harmonious blend of textures, from the succulent pork to the velvety sauce, with the earthy mushrooms adding depth. Serve it over a bed of mashed potatoes or alongside steamed green beans for a meal that feels both indulgent and comforting.

Grilled Pork Chops with Creamy Mushroom Topping

Remembering the quiet evenings of summer, the sizzle of pork chops on the grill brings a sense of peace and anticipation. This dish, with its creamy mushroom topping, is a tender embrace of flavors that feels like home.

Ingredients

• For the pork chops:
  • 4 bone-in pork chops, 1 inch thick
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the creamy mushroom topping:
  • 2 cups sliced mushrooms
  • 1/2 cup heavy cream
  • 2 tbsp butter
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp thyme

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Rub the pork chops with olive oil, then season both sides with salt and black pepper.
3. Place the pork chops on the grill. Cook for 5 minutes on the first side, then flip and cook for another 4-5 minutes, or until the internal temperature reaches 145°F for medium doneness.
4. While the pork chops grill, melt butter in a skillet over medium heat. Add the mushrooms and garlic, sautéing until the mushrooms are golden and tender, about 5 minutes.
5. Stir in the heavy cream, salt, and thyme. Simmer the mixture for 3 minutes, allowing it to thicken slightly.
6. Remove the pork chops from the grill and let them rest for 3 minutes before topping with the creamy mushroom mixture.

Just as the pork chops carry the smoky whisper of the grill, the creamy mushroom topping adds a velvety contrast that’s both rich and comforting. Serve this dish alongside a crisp salad or over a bed of mashed potatoes for a meal that’s as satisfying to the soul as it is to the palate.

Pork Chops and Rice with Cream of Mushroom Soup

Comfort comes in many forms, and tonight, it arrives as a humble yet heartwarming dish that whispers of home and simplicity. This recipe, a blend of tender pork chops and creamy rice, is a testament to the magic that happens when pantry staples meet a little patience.

Ingredients

• For the pork chops:
  • 4 bone-in pork chops, about 1 inch thick
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the rice and sauce:
  • 1 cup long-grain white rice
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 1/2 cups water
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking later.
2. Season the pork chops evenly with salt and pepper on both sides.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the pork chops for 3 minutes per side, or until a golden crust forms. Tip: Avoid moving them around to get a perfect sear.
5. Transfer the seared pork chops to a plate and set aside.
6. In the same skillet, combine the rice, cream of mushroom soup, water, garlic powder, and onion powder. Stir well to mix.
7. Place the pork chops on top of the rice mixture in the skillet. Tip: Nestle them in slightly to allow the flavors to meld.
8. Cover the skillet with a lid or aluminum foil and bake in the preheated oven for 25 minutes. Tip: Check at the 20-minute mark to ensure the rice is tender and the pork reaches an internal temperature of 145°F.
9. Remove from the oven and let it rest, covered, for 5 minutes before serving.

Juxtaposed against the creamy rice, the pork chops offer a satisfying contrast in texture, their edges crisped from the initial sear. Serve this dish with a side of steamed green beans or a crisp salad to round out the meal, letting the simplicity of the ingredients shine.

Creamy Mushroom Pork Chop Skillet

Perhaps there’s no better way to welcome the evening than with a dish that feels like a warm embrace, a creamy mushroom pork chop skillet that marries simplicity with indulgence. Let the aroma of sautéed mushrooms and seared pork fill your kitchen, a prelude to the comfort that awaits.

Ingredients

• For the pork chops:
  • 4 bone-in pork chops, about 1-inch thick
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the mushroom sauce:
  • 2 cups sliced cremini mushrooms
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 tbsp butter
  • 1 tsp thyme leaves
  • Salt and pepper to taste

Instructions

1. Season the pork chops evenly with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the pork chops to the skillet, searing for 4-5 minutes on each side until golden brown. Remove and set aside on a plate.
4. In the same skillet, melt butter over medium heat. Add onions and garlic, sautéing until translucent, about 2 minutes.
5. Add mushrooms and thyme, cooking until the mushrooms are soft and have released their juices, about 5 minutes.
6. Pour in chicken broth to deglaze the skillet, scraping up any browned bits from the bottom with a wooden spoon.
7. Stir in heavy cream, bringing the mixture to a gentle simmer. Let it cook for 3-4 minutes until slightly thickened.
8. Return the pork chops to the skillet, spooning the sauce over them. Cover and simmer on low heat for 10 minutes, or until the pork reaches an internal temperature of 145°F.
9. Let the pork chops rest in the sauce for 5 minutes before serving to allow the flavors to meld.

You’ll find the pork chops incredibly tender, enveloped in a sauce that’s rich yet balanced, with the earthiness of mushrooms shining through. Serve it over a bed of mashed potatoes or alongside crusty bread to soak up every last drop of the creamy sauce.

Pork Chops with Cream of Mushroom and Garlic

Today, as the evening light fades, I find myself drawn to the simplicity and comfort of a dish that feels like a warm embrace. Pork chops with cream of mushroom and garlic is a melody of flavors that sings of home and heart.

Ingredients

• For the pork chops:
  • 4 bone-in pork chops, about 1-inch thick
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup chicken broth
  • 2 cloves garlic, minced
  • 1/2 tsp dried thyme

Instructions

1. Preheat your oven to 375°F (190°C). This ensures a perfectly even cooking environment for the pork chops.
2. Season the pork chops on both sides with salt and pepper. The seasoning is the foundation of flavor, so don’t skimp.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. A hot skillet is key to achieving a golden sear.
4. Sear the pork chops for 3 minutes per side. Look for a rich, caramelized crust before flipping.
5. Remove the skillet from heat and stir in the cream of mushroom soup, chicken broth, minced garlic, and thyme around the pork chops. The liquid should come about halfway up the sides of the chops.
6. Transfer the skillet to the preheated oven and bake for 25 minutes. The pork is done when it reaches an internal temperature of 145°F (63°C).
7. Let the pork chops rest for 5 minutes before serving. This allows the juices to redistribute, ensuring every bite is moist.

Delightfully tender, the pork chops are enveloped in a creamy, garlicky sauce that begs to be spooned over mashed potatoes or crusty bread. The mushrooms add an earthy depth, making each forkful a comforting revelation.

Easy Cream of Mushroom Pork Chops

Now, as the evening light fades, there’s something deeply comforting about preparing a meal that feels like a warm embrace. This dish, with its tender pork chops enveloped in a creamy mushroom sauce, is just that—a simple yet soulful dinner that comes together with ease.

Ingredients

• For the pork chops:
  • 4 boneless pork chops, about 1-inch thick
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 1 tbsp butter
  • 8 oz mushrooms, sliced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup milk
  • 1/2 tsp dried thyme

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Season pork chops with salt and pepper, then add to the skillet. Sear for 4-5 minutes per side, until golden brown. Remove and set aside.
3. In the same skillet, melt butter over medium heat. Add mushrooms and onion, sautéing until soft, about 5 minutes.
4. Stir in garlic and cook for 1 minute, until fragrant.
5. Whisk together cream of mushroom soup, milk, and thyme in a bowl, then pour into the skillet. Bring to a simmer.
6. Return pork chops to the skillet, spooning sauce over them. Cover and simmer on low heat for 10 minutes, until pork reaches an internal temperature of 145°F.
7. Let rest for 5 minutes before serving to allow juices to redistribute.

With each bite, the succulent pork melts away, revealing layers of flavor from the earthy mushrooms and aromatic thyme. Serve over a bed of fluffy mashed potatoes or alongside crisp green beans for a meal that feels both indulgent and wholesome.

Pork Chops with Cream of Mushroom and Onions

Venturing into the kitchen on a quiet evening, the simplicity of pork chops paired with the earthy depth of cream of mushroom and the sweet sharpness of onions feels like a comforting embrace. This dish, with its humble ingredients, transforms into a symphony of flavors that speak to the soul.

Ingredients

• For the pork chops:
  • 4 bone-in pork chops, about 1-inch thick
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup milk
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp butter

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the pork chops evenly with salt and pepper on both sides.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add the pork chops to the skillet and sear for 3-4 minutes on each side, or until golden brown. Tip: Avoid moving the chops too soon to ensure a good sear.
5. Transfer the seared pork chops to a baking dish and set aside.
6. In the same skillet, melt butter over medium heat. Add the sliced onions and minced garlic, sautéing until the onions are translucent and soft, about 5 minutes. Tip: Stir occasionally to prevent burning.
7. Pour in the cream of mushroom soup and milk, stirring to combine with the onions and garlic. Bring the mixture to a gentle simmer.
8. Pour the sauce over the pork chops in the baking dish, ensuring they are well covered.
9. Bake in the preheated oven for 25-30 minutes, or until the pork chops reach an internal temperature of 145°F (63°C). Tip: Use a meat thermometer for accuracy.

Softly baked pork chops emerge tender and juicy, enveloped in a creamy, onion-laced sauce that begs to be spooned over mashed potatoes or steamed rice. The contrast of textures and the harmony of flavors make this dish a humble yet unforgettable meal.

Creamy Mushroom and Thyme Pork Chops

Dusk settles softly outside, and in the quiet of the kitchen, the comforting aroma of creamy mushroom and thyme pork chops begins to fill the air, a dish that feels like a warm embrace after a long day.

Ingredients

• For the pork chops:
  • 4 boneless pork chops, 1 inch thick
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 2 tbsp unsalted butter
  • 8 oz mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme leaves
  • 1 cup heavy cream
  • 1/2 cup chicken broth

Instructions

1. Preheat a large skillet over medium-high heat and add olive oil.
2. Season pork chops with salt and pepper, then sear in the skillet for 4-5 minutes per side, until golden brown. Remove and set aside.
3. In the same skillet, melt butter over medium heat. Add mushrooms and sauté until golden, about 5 minutes.
4. Add garlic and thyme, cooking for 1 minute until fragrant.
5. Pour in heavy cream and chicken broth, stirring to combine. Bring to a simmer and cook for 3 minutes, allowing the sauce to thicken slightly.
6. Return pork chops to the skillet, spooning sauce over them. Cover and cook for 5 minutes, or until pork reaches an internal temperature of 145°F.

Melt-in-your-mouth tender, the pork chops are enveloped in a velvety sauce with earthy mushrooms and aromatic thyme, perfect alongside a mound of buttery mashed potatoes or over a bed of steamed greens.

Pork Chops in Cream of Mushroom Gravy

Gently, the evening unfolds, and with it, the desire for a meal that comforts as much as it satisfies. This dish, with its tender pork chops swathed in a creamy mushroom gravy, is a testament to the beauty of simple ingredients coming together to create something deeply nourishing.

Ingredients

• For the pork chops:
  • 4 bone-in pork chops, about 1 inch thick
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the gravy:
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup milk
  • 1/2 cup chicken broth
  • 1 tsp garlic powder
  • 1/2 tsp onion powder

Instructions

1. Preheat a large skillet over medium-high heat and add the olive oil.
2. Season both sides of the pork chops with salt and pepper.
3. Once the oil is shimmering, add the pork chops to the skillet. Sear for 3-4 minutes on each side, or until a golden crust forms. Tip: Avoid moving the chops too soon to ensure a good sear.
4. Remove the pork chops from the skillet and set aside on a plate.
5. In the same skillet, combine the cream of mushroom soup, milk, chicken broth, garlic powder, and onion powder. Whisk together until smooth. Tip: Scrape up any browned bits from the bottom of the skillet for extra flavor.
6. Return the pork chops to the skillet, spooning some of the gravy over them.
7. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the pork chops reach an internal temperature of 145°F. Tip: Use a meat thermometer for accuracy.
8. Serve the pork chops hot, with extra gravy spooned over the top.

Unassuming yet rich, the pork chops emerge fork-tender, their savory depth perfectly complemented by the velvety gravy. For a touch of brightness, serve alongside steamed green beans or a crisp apple salad.

Southern Style Pork Chops with Cream of Mushroom Soup

Sometimes, the most comforting meals come from the simplest ingredients, blending together to create something unexpectedly delightful.

Ingredients

• For the pork chops:
  • 4 bone-in pork chops, 1 inch thick
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 1 tsp garlic powder
  • 1 tsp onion powder

Instructions

1. Preheat your oven to 350°F (175°C). This ensures even cooking and a perfectly tender chop.
2. Season both sides of the pork chops with salt and pepper. The seasoning is the foundation of flavor, so don’t skip this step.
3. Heat olive oil in a large skillet over medium-high heat. Once hot, add the pork chops. Sear for 3-4 minutes per side until golden brown. This locks in the juices.
4. In a bowl, whisk together cream of mushroom soup, milk, sour cream, garlic powder, and onion powder until smooth. The sauce should be creamy and free of lumps.
5. Transfer the seared pork chops to a baking dish. Pour the sauce over the chops, ensuring they’re fully covered. This step marries the flavors beautifully.
6. Bake in the preheated oven for 25-30 minutes, or until the pork chops reach an internal temperature of 145°F (63°C). Use a meat thermometer for accuracy.
7. Let the pork chops rest for 5 minutes before serving. This allows the juices to redistribute, ensuring moist bites.

Flaky, tender pork chops smothered in a rich, creamy mushroom sauce offer a comforting embrace with every forkful. Serve over a bed of fluffy mashed potatoes or alongside steamed green beans for a complete, heartwarming meal.

Pork Chops with Cream of Mushroom and Cheese

Dusk settles in, and the kitchen becomes a sanctuary where simple ingredients transform into comfort. Tonight, it’s about tender pork chops enveloped in a creamy mushroom sauce, crowned with a golden cheese layer that whispers of home.

Ingredients

• For the pork chops:
  • 4 bone-in pork chops, 1-inch thick
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
• For the topping:
  • 1 cup shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Season both sides of the pork chops with salt and pepper, enhancing their natural flavors.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the pork chops for 3-4 minutes per side until golden brown, then transfer to a baking dish. Tip: Avoid overcrowding the skillet to ensure a proper sear.
5. In a bowl, whisk together cream of mushroom soup, milk, sour cream, garlic powder, and onion powder until smooth. Tip: Letting the soup sit at room temperature for 10 minutes beforehand makes blending easier.
6. Pour the sauce over the pork chops, ensuring each is generously coated.
7. Sprinkle cheddar and Parmesan cheeses evenly over the top. Tip: For a crispier topping, broil for the last 2 minutes of baking.
8. Bake uncovered for 25 minutes, or until the cheese is bubbly and slightly golden.

Each bite offers a harmony of juicy pork, velvety sauce, and a cheesy crust that’s irresistibly rich. Serve alongside roasted vegetables or over a bed of fluffy rice to soak up every drop of the creamy sauce.

Herbed Pork Chops with Creamy Mushroom Sauce

Mornings like these, when the light filters softly through the kitchen window, call for a dish that’s both comforting and elegant. Herbed pork chops with creamy mushroom sauce is just that—a melody of flavors that dances between hearty and refined, perfect for a quiet dinner or a gathering of close friends.

Ingredients

• For the pork chops:
  • 4 bone-in pork chops, 1 inch thick
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp dried thyme
  • 1 tbsp dried rosemary
• For the creamy mushroom sauce:
  • 2 cups sliced mushrooms
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C). This ensures a perfectly cooked chop with a golden crust.
2. Season the pork chops evenly with salt, pepper, thyme, and rosemary. Let them sit at room temperature for 10 minutes to absorb the flavors.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork chops for 3 minutes on each side until golden brown. Tip: Avoid moving them around to get a good sear.
4. Transfer the skillet to the oven and bake for 10-12 minutes, or until the internal temperature reaches 145°F (63°C).
5. While the pork chops bake, melt butter in a separate pan over medium heat. Sauté onions and garlic until translucent, about 2 minutes.
6. Add mushrooms and cook until they release their juices and become tender, about 5 minutes. Sprinkle flour over the mushrooms and stir to coat evenly.
7. Slowly pour in chicken broth and heavy cream, stirring constantly to prevent lumps. Simmer the sauce for 5 minutes until it thickens. Season with salt and pepper. Tip: For a smoother sauce, you can blend half of it before adding back to the pan.
8. Remove the pork chops from the oven and let them rest for 5 minutes. This allows the juices to redistribute, ensuring moist chops.
9. Serve the pork chops drizzled with the creamy mushroom sauce.

Oftentimes, the simplest dishes leave the most lasting impressions. The herbed pork chops, with their fragrant crust, pair beautifully with the velvety mushroom sauce, creating a dish that’s as pleasing to the palate as it is to the eye. Consider serving it over a bed of mashed potatoes or alongside roasted vegetables for a complete meal.

Pork Chops with Cream of Mushroom and Peppers

Yesterday, as the evening light faded, I found myself drawn to the kitchen, craving something comforting yet simple. This dish, with its tender pork chops smothered in a creamy mushroom and pepper sauce, felt like the perfect answer to that quiet longing.

Ingredients

• For the pork chops:
  • 4 bone-in pork chops, about 1 inch thick
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup milk
  • 1 cup sliced bell peppers (mixed colors)
  • 1/2 cup sliced mushrooms
  • 1 tsp garlic powder
  • 1/2 tsp onion powder

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the pork chops evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat. Once hot, add the pork chops. Sear for 3-4 minutes on each side until golden brown. Tip: Avoid moving the chops too soon to ensure a good sear.
4. Transfer the seared pork chops to a baking dish.
5. In the same skillet, add the sliced bell peppers and mushrooms. Sauté for 2-3 minutes until slightly softened.
6. Stir in the cream of mushroom soup, milk, garlic powder, and onion powder. Mix well and bring to a gentle simmer. Tip: Scrape the bottom of the skillet to incorporate any browned bits for extra flavor.
7. Pour the sauce over the pork chops in the baking dish, ensuring they’re well covered.
8. Bake in the preheated oven for 25 minutes, or until the pork chops reach an internal temperature of 145°F (63°C). Tip: Use a meat thermometer for accuracy.
9. Let the dish rest for 5 minutes before serving.

The pork chops emerge juicy and fork-tender, enveloped in a sauce that’s rich with the earthy depth of mushrooms and the sweet crunch of peppers. Serve it over a bed of fluffy mashed potatoes or alongside steamed green beans for a meal that feels both nourishing and indulgent.

Cream of Mushroom Pork Chops with Potatoes

Musing over the quiet hum of the kitchen, I find comfort in the simplicity of combining earthy mushrooms with tender pork chops, a dish that feels like a warm embrace on a cool evening.

Ingredients

• For the pork chops and potatoes:
  • 4 bone-in pork chops, about 1-inch thick
  • 4 medium potatoes, peeled and quartered
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the cream of mushroom sauce:
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the pork chops and potatoes with olive oil, salt, and black pepper, ensuring they’re evenly coated.
3. Arrange the pork chops and potatoes in a single layer in a large baking dish.
4. Bake in the preheated oven for 25 minutes, flipping the pork chops and stirring the potatoes halfway through for even cooking.
5. While the pork chops and potatoes bake, whisk together the cream of mushroom soup, milk, sour cream, garlic powder, and onion powder in a medium bowl until smooth.
6. After the initial 25 minutes, pour the mushroom sauce over the pork chops and potatoes, covering them evenly.
7. Return the dish to the oven and bake for an additional 20 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the potatoes are tender.
8. Let the dish rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Here, the pork chops emerge succulent, with the potatoes soaking up the rich, creamy sauce, offering a delightful contrast in textures. Consider garnishing with fresh thyme for an aromatic touch that elevates the dish.

Pork Chops with Cream of Mushroom and Spinach

Beneath the soft glow of the kitchen light, the simplicity of this dish unfolds, a comforting blend of savory pork, earthy mushrooms, and vibrant spinach, all brought together in a creamy embrace.

Ingredients

• For the pork chops:
  • 4 bone-in pork chops, about 1-inch thick
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup chicken broth
  • 1 cup fresh spinach, chopped
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder

Instructions

1. Preheat a large skillet over medium-high heat and add 1 tbsp olive oil.
2. Season both sides of the pork chops with 1 tsp salt and 1/2 tsp black pepper.
3. Once the oil is shimmering, add the pork chops to the skillet. Sear for 3-4 minutes on each side, or until a golden crust forms. Tip: Avoid moving the chops too soon to ensure a good sear.
4. Remove the pork chops from the skillet and set aside on a plate.
5. In the same skillet, reduce the heat to medium and add the cream of mushroom soup, 1/2 cup chicken broth, 1/2 tsp garlic powder, and 1/4 tsp onion powder. Stir to combine, scraping up any browned bits from the bottom of the skillet.
6. Bring the sauce to a simmer, then add 1 cup chopped fresh spinach. Stir until the spinach is wilted, about 2 minutes. Tip: Fresh spinach cooks quickly, so add it at the end to retain its vibrant color and nutrients.
7. Return the pork chops to the skillet, spooning the sauce over them. Cover and simmer for 5-7 minutes, or until the pork chops reach an internal temperature of 145°F. Tip: Use a meat thermometer for perfect doneness.
8. Serve the pork chops hot, with the creamy mushroom and spinach sauce generously spooned over the top.

Unassuming yet deeply flavorful, the tender pork chops paired with the creamy, earthy sauce offer a comforting meal that’s both nourishing and satisfying. Consider serving over a bed of fluffy mashed potatoes or alongside roasted vegetables for a complete, hearty dinner.

Conclusion

Luscious and versatile, these 17 pork chop recipes with cream of mushroom soup are sure to delight your taste buds and simplify your meal planning. Whether you’re craving something classic or adventurous, there’s a dish here for every home cook. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest board for easy access to delicious inspiration!