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If you’re craving a comforting, satisfying dinner that feels like a warm hug on a plate, this Cream of Mushroom Pork Chops Recipe is exactly what you need. Tender pork chops soaked in a flavorful brine, perfectly seared, then bathed in a luscious cream of mushroom sauce that’s rich with garlic, thyme, and earthy mushrooms. This dish brings together simple ingredients into a masterpiece that’s both easy to prepare and impressively delicious — perfect for family meals or cozy nights in.
Ingredients You’ll Need
Every ingredient in this Cream of Mushroom Pork Chops Recipe plays a vital role, from creating juicy, tender pork chops to crafting a creamy sauce loaded with mushroom goodness and subtle spices. It’s a beautiful balance between classic seasoning and indulgent textures.
- Water (3 cups or more): Essential for the brine to tenderize and flavor the pork chops deeply.
- Salt (2 tablespoons plus ½ teaspoon): Used both in the brine and seasoning—helps enhance all the flavors.
- Sugar (2 teaspoons): Balances the saltiness in the brine and adds a subtle sweetness to the pork.
- Peppercorns (1 tablespoon): Adds a mild heat and aromatic depth in the brine.
- Garlic cloves (2 smashed for brine, 2-3 fresh for sauce): Imparts savory warmth throughout the dish.
- Bone-in pork chops (2 to 2½ pounds, 3-4 chops about 1 to 1½ inch thickness): The star of the dish, juicy and flavorful, with bones for extra richness (boneless works too).
- Garlic powder (1 teaspoon): Infuses the pork chops with extra garlicky notes during seasoning.
- Paprika (1 teaspoon): Adds subtle smokiness and a gorgeous color to the meat.
- Black pepper (½ teaspoon plus ½ teaspoon for sauce): A gentle heat to balance creaminess and enrich flavor layers.
- Butter (2 tablespoons): For searing the pork chops and creating a rich base for your sauce.
- Cream of mushroom soup (one 10.75 oz. can): The backbone of the sauce, creamy and full of mushroom flavor.
- Half and half (½ cup): Lightens the soup slightly while keeping the sauce silky and smooth.
- Dried thyme (½ teaspoon): Brings a fragrant, herbal lift to your mushroom cream sauce.
- Sliced mushrooms (8 oz.): Adds texture and amplifies the mushroom flavor in the sauce.
How to Make Cream of Mushroom Pork Chops Recipe
Step 1: Brine the Pork Chops
Start by making the brine, which is a simple yet magical step that guarantees juicy, flavorful pork chops. Whisk the water, salt, sugar, peppercorns, and smashed garlic cloves in a large bowl. Submerge the pork chops in this mixture at room temperature for 30 minutes. If you prefer, cover and refrigerate them for up to 3-4 hours for deeper flavor—this step tenderizes the meat while seasoning it from the inside out.
Step 2: Prepare the Mushroom Cream Sauce
While the pork is brining, whisk together the cream of mushroom soup, half and half, garlic cloves, thyme, and pepper until smooth. Depending on your preference, you can add the sliced mushrooms directly into this sauce or sauté them separately to bring out their earthy flavor and slightly caramelize them before mixing in. This sauce will become the star coating your pork chops later, so make it with love!
Step 3: Season and Sear the Pork Chops
Preheat your oven to 400°F (about 200°C). Remove the pork chops from the brine and pat them dry to ensure a proper sear. Combine garlic powder, paprika, salt, and pepper for the seasoning rub and work it into each side of the chops gently. Heat a cast iron or oven-safe skillet over medium-high heat and melt the butter. Once hot, add the pork chops and sear for 2-3 minutes per side until they develop a beautiful golden crust and start to naturally pull away from the pan. That’s your sign to flip!
Step 4: Bake in the Cream of Mushroom Sauce
After searing, pour the prepared mushroom cream sauce evenly over the pork chops in the skillet. Transfer the skillet to the preheated oven and bake for 18-22 minutes. The internal temperature at the thickest part of the chop should reach 145°F to ensure juicy, perfectly cooked pork. Keep an eye on the size and thickness of your chops as times may vary. Once done, remove from oven and allow the meat to rest for 5 minutes—this helps the juices redistribute, making every bite tender and flavorful.
How to Serve Cream of Mushroom Pork Chops Recipe
Garnishes
A sprinkle of fresh chopped parsley or chives adds a fresh color contrast and a subtle herbal brightness that pairs wonderfully with the creamy mushroom sauce. For a bit of zing, a light drizzle of lemon juice can awaken the richness beautifully.
Side Dishes
This dish shines best when paired with comforting, simple sides like fluffy mashed potatoes or buttery egg noodles that soak up that heavenly cream sauce. Roasted green beans, sautéed spinach, or a crisp garden salad round it out with freshness and crunch, balancing every forkful.
Creative Ways to Present
For a stunning presentation, serve the pork chops on warm plates topped with a generous ladle of the mushroom cream sauce, scattered sautéed mushrooms, and a sprinkle of fresh herbs. You can also arrange the chops over a bed of creamy polenta or wild rice for a comforting, elevated meal that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Leftover Cream of Mushroom Pork Chops Recipe keeps beautifully in an airtight container in the refrigerator for 3-4 days. The flavors develop even more, making it perfect for next-day meals.
Freezing
You can freeze leftover pork chops with the mushroom cream sauce for up to 2 months. Place them in a freezer-safe container or heavy-duty freezer bag, leaving some room for expansion. Thaw overnight in the fridge before reheating.
Reheating
To reheat, gently warm leftover pork chops in a skillet over medium-low heat or in the oven at 300°F until heated through, spooning extra sauce over the meat to keep it moist. Avoid overcooking to maintain tenderness and juicy texture.
FAQs
Can I use boneless pork chops for this recipe?
Absolutely! Boneless pork chops work just as well and will cook a bit faster, so keep an eye on them to avoid overcooking, but the flavor and texture will still be incredible.
Is brining really necessary?
Brining is optional but highly recommended—it’s the secret to juicier, more flavorful pork chops. If short on time, you can skip it, but the dish truly benefits from this step.
Can I use fresh mushrooms instead of canned soup?
Yes! You can make a homemade mushroom cream sauce by sautéing fresh mushrooms with garlic and thyme, then stirring in cream and a little flour or cornstarch to thicken. This adds a wonderfully fresh, earthy flavor.
How can I make this recipe dairy-free?
Swap the half and half with a non-dairy alternative like coconut cream or cashew cream, and use a dairy-free butter substitute. Just be mindful that texture and flavor will shift slightly but remain delicious.
What wine pairs well with Cream of Mushroom Pork Chops Recipe?
A medium-bodied white like Chardonnay or a light red such as Pinot Noir complements the creamy mushroom sauce beautifully, enhancing the earthy and savory notes without overpowering the pork.
Final Thoughts
If you’re searching for a dish that brings ease, comfort, and unmistakable deliciousness to your dinner table, you have to try this Cream of Mushroom Pork Chops Recipe. It’s straightforward yet feels so special, guaranteed to become a favorite you’ll want to make again and again. Happy cooking and enjoy every scrumptious bite!
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Cream of Mushroom Pork Chops Recipe
- Prep Time: 15 minutes (including preparing brine and seasoning)
- Cook Time: 30 minutes (including searing and baking)
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Cream of Mushroom Pork Chops recipe features succulent pork chops brined for tenderness, then seared and baked in a rich creamy mushroom sauce. Infused with garlic, thyme, and paprika, the dish combines comforting flavors and a luxurious sauce perfect for a hearty dinner. The pork chops are first soaked in a flavorful brine, seasoned, seared to lock in juices, and then baked with a smooth cream of mushroom soup blend and fresh mushrooms for a deliciously tender and flavorful meal.
Ingredients
Brine
- 3 cups water (or more to cover the meat)
- 2 tablespoons salt
- 2 teaspoons sugar
- 1 tablespoon peppercorns
- 2 garlic cloves, smashed (optional)
Pork Chops
- 2 – 2½ lbs bone-in pork chops (3-4), 1 – 1½ inch thickness (boneless will work too)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust if brined)
- 2 tablespoons butter
Mushroom Cream Sauce
- 1 can (10.75 oz) cream of mushroom soup
- ½ cup half and half
- ½ teaspoon dried thyme
- 2–3 garlic cloves, minced
- ½ teaspoon black pepper
- 8 oz sliced mushrooms
Instructions
- Brine the Pork Chops: In a large bowl or dish, whisk together water, salt, sugar until fully dissolved. Add peppercorns and smashed garlic cloves if using. Place the pork chops gently into the brine and let them sit at room temperature for 30 minutes. For longer brining, cover and refrigerate for up to 3-4 hours.
- Prepare the Mushroom Cream Sauce: In a bowl, whisk together cream of mushroom soup, half and half, minced garlic, thyme, and black pepper. Add sliced mushrooms into the sauce unless you plan to sauté them first.
- Preheat Oven: Set your oven to 400°F (204°C) to get ready for baking the pork chops.
- Season the Pork Chops: Remove pork chops from the brine and pat dry. Bring to room temperature if not already. Combine garlic powder, paprika, salt, and pepper. Rub this seasoning mix evenly onto both sides of the pork chops, adjusting salt if brined to avoid over-salting.
- Sear the Pork Chops: Heat a cast iron or oven-safe skillet over medium-high heat until hot. Melt the butter, then add the pork chops. Sear them for about 2-3 minutes on each side until they develop a nice crust and begin to pull away from the pan.
- Add the Sauce and Mushrooms: Pour the prepared mushroom cream sauce evenly over the seared pork chops in the skillet, spreading it out to cover all pieces. If you prefer sautéed mushrooms, cook them separately first and then add to the sauce.
- Bake the Pork Chops: Place the skillet in the preheated oven and bake for 18-22 minutes or until the internal temperature reaches 145°F (63°C) at the thickest point, away from the bone. Cooking times may vary based on thickness and size, so check regularly.
- Rest and Serve: Remove the skillet from the oven and let the pork chops rest for 5 minutes before serving to allow juices to redistribute and enhance tenderness. Enjoy your creamy mushroom pork chops!
Notes
- You can use boneless pork chops if preferred; cooking time may vary.
- Brining helps make the pork chops juicier and more flavorful but is optional.
- Adjust salt levels in seasoning if brined to avoid over-salting.
- Sauté mushrooms separately if you prefer a more pronounced mushroom flavor and texture.
- Use an oven-safe skillet like cast iron for best searing and easy transition to the oven.
- Ensure pork is cooked to a safe internal temperature of 145°F followed by resting.
