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!
½cupdry white wine(or replace with more milk, or chicken broth)
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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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