Cream of mushroom pork chops come together in just 30 minutes, making for a rich and flavorful dinner any day of the week! The pork chops are smothered in a velvety cream of mushroom sauce that will have you savoring every bite! It's a family favorite recipe you'll want to make again and again!
Easy Skillet Pork Chops with Cream of Mushroom Soup
I am a huge fan of quick and easy dinner recipes for busy weeknights, and these smothered pork chops are one of my all-time favorites! The pork chops are simmered in a rich and creamy mushroom sauce that can be thrown together with just a few simple ingredients.
You can add extra sliced mushrooms to your sauce if you like, or leave it smooth and creamy. It's one of those recipes that is hard to mess up!
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🥘 Cream Of Mushroom Pork Chops Ingredients
I love that these smothered pork chops have such a short list of ingredients! I like to toss in some extra mushrooms for added flavor and texture, but they're completely optional.
- Pork Chops - 2 pounds of pork chops (8-ounce pork chops, bone-in or boneless). You can use bone-in or boneless pork chops, but bone-in pork chops are typically more flavorful and juicy.
- Pork Seasoning - ½ tablespoon of pork seasoning (to taste).
- Olive Oil - 1 tablespoon of extra virgin olive oil.
- Butter - 1 tablespoon of butter or a butter substitute.
- Mushrooms (optional) - ½ pound of fresh mushrooms (cleaned and sliced).
- Onion (optional) - ½ cup of chopped yellow or white onion.
- Cream of Mushroom Soup - A 10.75-ounce can of condensed cream of mushroom soup.
- Milk - ½ cup of milk (or half & half or heavy cream).
- White Wine - ½ cup dry white wine (or replace with more milk or chicken broth).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Cream Of Mushroom Pork Chops
These pork chops are ready in about 30 minutes, and there's very little prep to worry about! Grab your measuring utensils, a knife and cutting board, a spatula, some tongs, and a skillet with a lid to get started.
This recipe makes 4 servings of smothered pork chops.
- Season and preheat. Season 2 pounds of pork chops with ½ tablespoon of pork seasoning while heating your skillet with 1 tablespoon of olive oil and 1 tablespoon of butter to medium-high.
- Sear. Once the oil is shimmering and the butter is melted, place the seasoned pork chops into the skillet. Brown on both sides for about 3 minutes (the pork chops will continue to cook in the sauce later).
- Set aside. Remove the seared pork chops once they have color. Place them on a plate and set aside.
- Saute the optional veggies. If desired, add ½ pound fresh sliced mushrooms and/or ½ cup yellow onion to the skillet before making the sauce. Sauté for 2-3 minutes.
- Make the sauce. Add the 10.75-ounce can of condensed cream of mushroom soup, ½ cup of milk, and ½ cup of dry white wine, then stir until the sauce is smooth.
- Simmer. Return the pork chops to the skillet and cover with the lid. Reduce heat to simmer over medium-low heat until your pork chops are cooked through, 15-20 minutes.
I love to serve these pork chops with some quick air fryer baked potatoes with all the fixings. See my page on what to serve with pork chops for more side dish suggestions! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- This recipe is written with 4 8-ounce pork chops. Your pork chops may have a different weight, but the cooking time should remain the same if the chops are between ¾-1" thick.
- If you have fresh rosemary on hand, adding the herbs to the sauce will take this dish to the next level.
- As an optional step, you can add the seasoning to ½ cup of all-purpose flour in a shallow dish. Whisk the flour and seasoning together and dredge the pork chops in the flour. Sear until done, then remove the pork chops to a wire rack and make the cream of mushroom sauce in the pan juices. Serve the crispy pan-fried pork chops with the sauce ladled over them.
🥡 Storing & Reheating
Leftover cream of mushroom pork chops should be refrigerated in an airtight container and enjoyed within 3-4 days.
Reheating Cream Of Mushroom Pork Chops
To reheat your leftovers, return the sauce and chops to a large skillet over medium-low heat. Cover with a lid and cook until warmed through.
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❓ Recipe FAQs
If your sauce is too thin, you can make a slurry with equal parts cornstarch and water and stir it into the sauce to thicken it up. Be sure to cook the sauce for a few minutes after adding the slurry to get rid of the raw cornstarch flavor.
Pork is safe to eat when it has an internal temperature of 145°F (63°C). Use a meat thermometer to ensure it's cooked to the correct temperature.
Yes, you could brown the pork chops on the stovetop and then bake them at 375°F (190°C) in the oven for about 30 minutes or until they reach an internal temperature of 145°F (63°C).
🥩 More Pork Chop Recipes
- Ranch Pork Chops - Tender and flavorful pork chops infused with a zesty ranch twist!
- Pan-Seared Pork Chops - Perfectly seared pork chops with a golden crust and mouthwatering juiciness in every bite!
- Air Fryer Stuffed Pork Chops - Juicy pork chops filled to the brim with fluffy Stove Top stuffing!
- Crockpot Pork Chops - Fall-apart tender pork chops simmered in a rich and comforting gravy!
- Shake and Bake Pork Chops - A quick and convenient way to achieve irresistibly crunchy pork chops with a perfectly seasoned coating!
- Baked Parmesan Pork Chops - These oven-baked pork chops have a golden brown Parmesan crust that is hard to resist!
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📖 Recipe Card
Cream of Mushroom Pork Chops
Ingredients
- 2 lbs pork chops (8-ounce pork chops, bone-in or boneless)
- ½ tablespoon pork seasoning (to taste)
- 1 tablespoon olive oil (extra virgin)
- 1 tablespoon butter
- ½ pound fresh mushrooms (optional, cleaned, and sliced)
- ½ cup yellow onion (optional, chopped yellow or white onion)
- 10.75 oz condensed cream of mushroom soup
- ½ cup milk (or half & half or heavy cream)
- ½ cup dry white wine (or replace with more milk, or chicken broth)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Season your 2 lbs pork chops with the ½ tablespoon pork seasoning while heating your skillet with the 1 tablespoon olive oil and 1 tablespoon butter to medium-high.
- Once the oil is shimmering and the butter is melted, place the seasoned pork chops into the skillet. Brown on both sides for about 3 minutes (the pork chops will continue to cook in the sauce later).
- Remove the seared pork chops once they have color. Place them on a plate and set aside.
- If desired, add ½ pound fresh mushrooms and/or ½ cup yellow onion to the skillet before making the sauce. Sauté for 2-3 minutes.
- Add the 10.75 oz condensed cream of mushroom soup, ½ cup milk, and ½ cup dry white wine then stir until the sauce is smooth.
- Return the pork chops to the skillet and cover with the lid. Reduce heat to simmer over medium-low heat until your pork chops are cooked through, 15-20 minutes.
Notes
- This recipe is written with 4 8-ounce pork chops. Your pork chops may have a different weight, but the cooking time should remain the same if the chops are between ¾-1" thick.
- If you have fresh rosemary on hand, adding the herbs to the sauce will take this dish to the next level.
- As an optional step, you can add the seasoning to ½ cup of all-purpose flour in a shallow dish. Whisk the flour and seasoning together and dredge the pork chops in the flour. Sear until done then remove the pork chops to a wire rack and make the cream of mushroom sauce in the pan juices. Serve the crispy pan fried pork chops with the sauce ladled over them.
- To store: Leftover cream of mushroom pork chops should be refrigerated in an airtight container and enjoyed within 3-4 days.
- To reheat: To reheat your leftovers, return the sauce and chops to a large skillet over medium-low heat. Cover with a lid and cook until warmed through.
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