Sarah Brown
Mushroom soup pork chops are a comforting and flavorful dish that combines tender pork chops with a rich, creamy mushroom sauce, creating a hearty meal perfect for any occasion. This recipe typically involves searing pork chops to lock in their juices, then simmering them in a savory blend of condensed mushroom soup, onions, garlic, and herbs until they become melt-in-your-mouth tender. The result is a dish that’s both easy to prepare and incredibly satisfying, making it a favorite for busy weeknights or cozy family dinners. Whether served with mashed potatoes, rice, or steamed vegetables, mushroom soup pork chops offer a delicious way to elevate a simple cut of meat into a gourmet-style entrée.
| Characteristics | Values |
|---|---|
| Main Ingredients | Pork chops, cream of mushroom soup, mushrooms, onion, garlic, milk/water, seasonings (salt, pepper, thyme, etc.) |
| Cooking Method | Stovetop or oven baking |
| Prep Time | 10-15 minutes |
| Cook Time | 25-35 minutes (stovetop) / 40-50 minutes (oven) |
| Total Time | 35-50 minutes (stovetop) / 50-65 minutes (oven) |
| Servings | 4-6 |
| Calories (per serving) | ~300-400 kcal (varies based on ingredients) |
| Protein (per serving) | ~25-35g |
| Fat (per serving) | ~15-25g |
| Carbohydrates (per serving) | ~5-10g |
| Key Steps | Sear pork chops, sauté mushrooms/onions, add soup mixture, simmer/bake until cooked through |
| Optional Add-ins | White wine, fresh herbs, diced tomatoes, cheese topping |
| Serving Suggestions | Mashed potatoes, rice, steamed vegetables, crusty bread |
| Storage | Refrigerate up to 3-4 days; freeze up to 2-3 months |
| Reheating | Stovetop or microwave, adding a splash of milk/water if needed |
| Dietary Notes | Can be made gluten-free with GF soup; dairy-free with alternative milk/cream |
| Popular Variations | Slow cooker method, adding bacon, using bone-in pork chops |
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What You'll Learn
- Ingredients Needed: List all essential ingredients for mushroom soup pork chops, including pork chops and soup
- Preparing Pork Chops: Season and sear pork chops until golden brown for added flavor
- Making Mushroom Sauce: Sauté mushrooms, onions, and garlic; add cream of mushroom soup
- Combining Elements: Place seared pork chops in sauce, simmer until fully cooked and tender
- Serving Suggestions: Pair with rice, mashed potatoes, or veggies; garnish with parsley or thyme
Ingredients Needed: List all essential ingredients for mushroom soup pork chops, including pork chops and soup
To create a delicious mushroom soup pork chops dish, you’ll need a combination of fresh ingredients and pantry staples. The star of the recipe is, of course, pork chops, preferably bone-in and about ¾ to 1 inch thick for optimal flavor and tenderness. Choose 4 to 6 pork chops depending on the number of servings you need. For the mushroom soup, you’ll require 2 cans (10.5 ounces each) of condensed cream of mushroom soup. This serves as the base for the sauce, providing a rich, creamy texture and earthy flavor. If you prefer a homemade touch, you can substitute with a homemade mushroom soup using fresh mushrooms, heavy cream, and chicken or vegetable broth.
Fresh mushrooms are essential to enhance the mushroom flavor in the dish. Opt for 8 ounces of sliced button mushrooms or a mix of cremini and shiitake mushrooms for added depth. Onion and garlic are fundamental aromatics that build the flavor foundation. You’ll need 1 medium onion, finely chopped, and 3 to 4 cloves of garlic, minced. These ingredients will sauté in butter or olive oil to release their flavors before combining with the soup and pork chops.
To season the pork chops, you’ll need salt, black pepper, and paprika for a simple yet effective dry rub. Additionally, dried thyme or oregano can be added for a subtle herbal note. For the sauce, chicken broth (about 1 cup) is necessary to thin the condensed soup and create a more liquid consistency that coats the pork chops. A splash of Worcestershire sauce (1 to 2 tablespoons) adds umami and depth to the dish.
If you’d like to thicken the sauce further, all-purpose flour (2 to 3 tablespoons) can be used to create a roux before adding the soup and broth. For a touch of freshness, fresh parsley (chopped) can be sprinkled on top just before serving. Lastly, butter or olive oil (2 to 3 tablespoons) is needed for searing the pork chops and sautéing the vegetables. These ingredients, when combined, will result in a hearty, flavorful mushroom soup pork chops meal.
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Preparing Pork Chops: Season and sear pork chops until golden brown for added flavor
To begin preparing the pork chops for your mushroom soup dish, start by selecting high-quality, bone-in or boneless pork chops, approximately 1-inch thick. Pat the chops dry with paper towels to remove any excess moisture, as this ensures a better sear. Season both sides generously with salt and freshly ground black pepper. For added depth of flavor, consider incorporating a simple dry rub with garlic powder, paprika, or dried thyme. Allow the seasoned pork chops to sit at room temperature for about 10 minutes to ensure even cooking.
Next, heat a large skillet over medium-high heat and add a tablespoon of oil with a high smoke point, such as vegetable or canola oil. You can also use butter for extra richness, but be cautious as it can burn more easily. Once the oil is shimmering, carefully place the pork chops into the skillet, avoiding overcrowding. Sear the chops for 3-4 minutes on each side, or until a golden-brown crust forms. This step is crucial for locking in juices and adding a flavorful exterior that will complement the mushroom soup.
While searing, resist the urge to move the pork chops too frequently, as this can prevent proper browning. Use tongs to flip the chops only once, ensuring both sides develop a nice crust. If using bone-in chops, you may need to adjust the cooking time slightly, as the bone can affect heat distribution. For boneless chops, be mindful not to overcook them, as they can dry out more quickly. The goal is to achieve a beautifully seared exterior while keeping the meat tender and juicy inside.
Once the pork chops are seared to perfection, transfer them to a plate and set aside. The skillet will now contain flavorful browned bits, which will be used to build the base of your mushroom soup sauce. These bits, known as fond, are rich in flavor and will enhance the overall taste of the dish. By searing the pork chops first, you not only add flavor to the meat but also create a foundation for the accompanying sauce, ensuring every component of the dish is infused with savory goodness.
Finally, remember that the internal temperature of the pork chops should reach about 145°F (63°C) for optimal safety and tenderness. However, since the chops will continue cooking slightly in the mushroom soup, you can aim for a slightly lower temperature during the searing process. This two-step approach—searing followed by simmering in the soup—guarantees pork chops that are both flavorful and succulent, making them the perfect centerpiece for your mushroom soup dish.
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Making Mushroom Sauce: Sauté mushrooms, onions, and garlic; add cream of mushroom soup
To begin making the mushroom sauce for your pork chops, start by preparing the key ingredients. You’ll need fresh mushrooms (button or cremini work well), a medium onion, and a few cloves of garlic. Clean the mushrooms by gently wiping them with a damp cloth or brushing off any dirt. Slice the mushrooms, dice the onion, and mince the garlic. Having these ingredients prepped and ready will streamline the cooking process. Heat a tablespoon of olive oil or butter in a large skillet over medium heat. The fat will help sauté the vegetables and add richness to the sauce.
Once the skillet is hot, add the sliced mushrooms, diced onions, and minced garlic. Sauté these ingredients together, stirring occasionally, until the mushrooms are golden brown and the onions are translucent. This step is crucial for developing the deep, savory flavors that will enhance your mushroom sauce. The mushrooms will release their moisture as they cook, and this liquid will eventually evaporate, concentrating their earthy flavor. Be patient and allow the vegetables to cook for about 8-10 minutes, ensuring they caramelize slightly for maximum taste.
As the mushrooms, onions, and garlic finish sautéing, it’s time to incorporate the cream of mushroom soup. Pour one can (about 10.5 ounces) of condensed cream of mushroom soup into the skillet. Stir it well to combine with the sautéed vegetables, ensuring the soup coats the mushrooms and onions evenly. If the mixture seems too thick, you can thin it slightly by adding a splash of chicken or vegetable broth, or even water. This step transforms the sautéed vegetables into a creamy, flavorful base for your sauce.
To elevate the mushroom sauce further, consider adding a few extra ingredients for depth and complexity. A splash of dry white wine or sherry can add a tangy, slightly sweet note, while a sprinkle of fresh thyme or parsley brings a burst of herbal freshness. Allow the sauce to simmer gently for another 5 minutes, giving the flavors time to meld together. This simmering process also helps thicken the sauce to the perfect consistency for coating your pork chops.
Finally, taste the mushroom sauce and adjust the seasoning as needed. A pinch of salt, a crack of black pepper, or a squeeze of lemon juice can brighten the flavors and balance the richness of the cream. Once the sauce is seasoned to your liking, it’s ready to be paired with your pork chops. Whether you’re serving the sauce on the side or spooning it directly over the meat, this creamy mushroom sauce will add a luxurious, savory finish to your dish.
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Combining Elements: Place seared pork chops in sauce, simmer until fully cooked and tender
Once you’ve seared your pork chops to a golden-brown perfection, the next step is to combine them with the rich, creamy mushroom soup sauce. Carefully transfer the seared pork chops into the skillet or pot where your mushroom soup sauce is simmering. Ensure the chops are nestled into the sauce, allowing them to be partially submerged. This step is crucial for infusing the pork with the savory flavors of the mushroom soup while keeping the meat moist and tender. If your sauce seems too thick, you can thin it slightly with chicken or vegetable broth to ensure even cooking.
With the pork chops in the sauce, reduce the heat to a gentle simmer. Cover the skillet or pot with a lid to trap the heat and steam, which helps the pork cook evenly and absorb the flavors of the sauce. Simmering is a slow process, so be patient—this step typically takes about 20 to 30 minutes, depending on the thickness of your pork chops. Avoid rushing by turning up the heat, as this can cause the sauce to scorch or the pork to become tough. Instead, maintain a low, steady heat to achieve the desired tenderness.
As the pork chops simmer, the sauce will thicken slightly and cling to the meat, creating a luscious coating. Periodically check the chops for doneness by inserting a meat thermometer into the thickest part of the meat. The internal temperature should reach 145°F (63°C) for safe consumption, though allowing it to rest for a few minutes after cooking will ensure juiciness. If you don’t have a thermometer, you can also test by cutting into the thickest chop—the meat should be opaque and no longer pink, with juices running clear.
While the pork chops simmer, take the opportunity to taste and adjust the seasoning of the sauce. If it needs more depth, a splash of Worcestershire sauce or a pinch of garlic powder can enhance the flavor. If it’s too salty, balance it with a touch of cream or a squeeze of lemon juice. Stir gently to avoid disturbing the pork chops, ensuring the sauce remains evenly distributed around the meat.
Once the pork chops are fully cooked and tender, remove them from the sauce and let them rest on a plate for 5 minutes. This resting period allows the juices to redistribute, ensuring each bite is succulent and flavorful. Meanwhile, keep the sauce on low heat, allowing it to reduce slightly and intensify in flavor. When ready to serve, spoon the mushroom soup sauce generously over the pork chops, ensuring every piece is coated in the rich, creamy mixture. This combination of seared pork chops and simmered mushroom soup creates a hearty, comforting dish that’s both satisfying and easy to prepare.
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Serving Suggestions: Pair with rice, mashed potatoes, or veggies; garnish with parsley or thyme
When serving mushroom soup pork chops, the choice of side dish can elevate the entire meal. Pairing with rice is a classic option that complements the creamy mushroom sauce beautifully. Opt for long-grain white rice or wild rice for a nutty flavor that balances the richness of the dish. To prepare, cook the rice as directed, ensuring it’s fluffy and not sticky. Serve the pork chops directly on a bed of rice, allowing the mushroom soup to mingle with the grains for a cohesive and satisfying bite. This combination is both comforting and filling, making it ideal for a hearty dinner.
For a more indulgent twist, mashed potatoes are an excellent choice. Their creamy texture pairs perfectly with the savory mushroom soup and tender pork chops. Prepare the mashed potatoes with butter, cream, and a hint of garlic for added depth. Serve the pork chops atop a generous scoop of mashed potatoes, letting the sauce drizzle over the sides. This pairing creates a luscious, fork-tender experience that’s hard to resist. Garnish with a sprinkle of fresh parsley or thyme to add a pop of color and a subtle herbal note.
If you’re looking for a lighter option, steamed or roasted vegetables are a fantastic way to go. Asparagus, green beans, or carrots work particularly well, as their natural sweetness contrasts the earthy mushroom sauce. Steam or roast the veggies until tender-crisp, then arrange them alongside the pork chops on the plate. Drizzle a bit of the mushroom soup over the vegetables to tie the flavors together. This combination not only adds freshness to the meal but also ensures a balanced and nutritious plate.
Garnishing is the final touch that brings the dish to life. Fresh parsley or thyme is highly recommended for its vibrant color and aromatic flavor. Chop the herbs finely and sprinkle them over the pork chops and sides just before serving. Parsley adds a bright, clean finish, while thyme contributes a warm, earthy undertone that complements the mushrooms. For an extra flourish, add a few whole sprigs of thyme as a decorative element, enhancing both the taste and presentation of the dish.
Lastly, consider the plating to make the meal visually appealing. Arrange the pork chops in the center of the plate, surrounded by your chosen side dish. Spoon the mushroom soup generously over the chops, allowing it to cascade slightly onto the sides. Scatter the chopped herbs evenly, ensuring they’re visible and inviting. A well-plated dish not only tastes better but also enhances the dining experience, making it memorable for both you and your guests. With these serving suggestions, your mushroom soup pork chops will be a standout meal.
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Frequently asked questions
You'll need pork chops, cream of mushroom soup, milk or water, mushrooms (fresh or canned), onions, garlic, seasoning (salt, pepper, paprika), and optionally, herbs like thyme or parsley.
Season the pork chops with salt, pepper, and paprika. Sear them in a hot skillet with oil until browned on both sides, then set them aside while you prepare the mushroom soup mixture.
Yes, fresh mushrooms work great! Sauté them with onions and garlic until tender before adding the cream of mushroom soup and milk or water to create a richer flavor.
Simmer the pork chops in the mushroom soup mixture for 20–30 minutes on low heat, or until the pork is fully cooked (internal temperature of 145°F). This ensures the chops are tender and flavorful.
