Valentina Ablaev
This cream of mushroom pork chops recipe is the ideal comfort meal! Juicy and tender pork chops smothered with a homemade cream of mushroom sauce. This one-pan meal tastes like a fancy dish but is so simple to make using simple ingredients!
This easy pork chop recipe is the elevated version of our seared pork chops. This recipe takes you through every step of making the classic canned cream of mushroom soup, from scratch! It tastes a thousand times better and is so much healthier!
Mushroom Galore!
While this is a pork recipe, the addition of mushrooms is what makes this dish truly memorable. The homemade mushroom sauce is inspired by our popular creamy mushroom sauce; you truly won’t be able to get enough. If it sounds familiar, it is also a similar sauce we use in our homemade salisbury steak recipe!
Bone-in vs. Boneless Pork Chops
This recipe uses boneless pork chops, but you can absolutely make this recipe with bone-in pork chops. Our favorite cooking method for bone-in pork chops is on the grill, and you can absolutely smother them in the mushroom sauce after!
Ingredients for Cream of Mushroom Pork Chops
- Pork chops – boneless chops, at about ½” thickness.
- Fresh mushrooms – white mushrooms sliced into halves.
- Butter – adds richness to the sauce while also giving everything a golden crust.
- Flour – is used to thicken up the sauce.
- Chicken broth – the base for the sauce that also adds an incredible flavor.
- Heavy cream – adds richness to the sauce while also making it thick.
- Hot sauce – just a dash of your favorite hot sauce adds a little kick to the sauce!
See the recipe card below for a complete list of ingredients and quantities.
Tools for this Recipe
Shop all of Valentina’s favorite kitchen essentials, gadgets, and kitchen must-haves!
- A large skillet is the key to searing up large pork chops and creating that incredible sauce! Use a wooden utensil or spatula to stir, never use a fork, it will scrape the skillet.
- When creating a sauce with a roux, we use a pan-safe whisk to incorporate the flour thoroughly to avoid clumps.
How to Get Tender Pork Chops:
If you aren’t a fan of pork chops, then this is the recipe to convert you! We’ve all had a dry, chewy, bland pork chop, and here are my expert tips for making sure that never happens again!
- Pick the right chops. Thin pork chops can result in a dry and tough chop, so we recommend using ½ to 1-inch thick chops for juicy pork chops.
- Season season season! When it comes to getting a flavorful bite, seasoning evenly is vital! We coat the pork chops generously with salt, pepper, paprika, and garlic powder for a flavor profile that enhances the pork without overpowering it.
- Tenderize. After preparing the mushroom sauce, it’s vital to slow cook the pork in the sauce for up to 10 minutes.
How to Make Smothered Pork Chops
- Season pork chops. Season both sides of the pork chops with your seasoning blend.
2. Cook chops. Heat up a skillet with butter and oil and sear the pork chops on each side until a golden-brown crust forms. Remove the chops and set aside.
3. Saute vegetables. Add more butter to the pan, along with sliced mushrooms, and saute until softened. To the same pan, add chopped onion, and cook until tender.
4. Cook sauce. Whisk in the flour. Stir in chicken broth, heavy cream, and hot sauce. Bring up to a simmer and cook for a few minutes.
Add the pork chops to the creamy sauce and turn the heat down to low. Cook for 5-8 minutes or until the pork chops are tender. Garnish with fresh parsley, and serve!
Other Cooking Methods
To a slow cooker, add the sauteed mushrooms, onions, and garlic. Add the chicken broth, heavy cream, and hot sauce to the crockpot and cook on low for 7 hours.
Sear the pork chops in a pan to get a golden-brown crust.
Add the seared pork chops to the sauce and slow cook for an additional hour.
Sear the pork chops in a skillet to get a crisp crust.
Turn the Instant Pot onto saute mode and saute mushrooms, onions, and garlic in butter and oil. Add in the broth, cream, and hot sauce. Cook on high pressure for 5 minutes, and then add the pork chops back into the sauce and cook for an additional 5 minutes.
Bake the seasoned pork chops at 425°F for 15-20 minutes or until cooked through.
Meanwhile, prepare the mushroom sauce in an oven-safe skillet.
Place the pork chops directly into the sauce in the skillet, and place the skillet in the oven to bake for 10 minutes.
How to Serve Creamy Mushroom Pork Chops
- Creamy rice. Top a plate of homemade white rice with a pork chop and a generous helping of the mushroom sauce.
- Potatoes. Serve these smothered pork chops on top of a baked potato for a tasty combination.
- Salad. Serve these pork chops with a side of crunchy broccoli salad or a classic tomato cucumber onion salad.
Store & Reheat
- Storage. Keep leftover pork chops in an airtight container and store in the fridge for up to 3 days.
- Reheat. Warm up leftovers in a hot pan until reheated. If the sauce is too thick, add a touch of cream to break it up and make it smooth again.
- Freeze. This isn’t the best recipe to freeze, as the sauce doesn’t hold up well when frozen and reheated.
More Comfort Food Recipes
If you enjoyed this pork chop recipe, be sure to try our other popular recipes; here are some of our favorites:
Grains and Pasta- Chicken
- Grains and Pasta
- Entree
- Casseroles
- One Pan Meals
If you tried this cream of mushroom pork chop recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Smothered Pork Chops in a Mushroom Sauce
Ingredients
pork chops-
- 1 lb boneless pork chops, about 1/2" thick (4 pork chops)
- ¾ tsp salt
- ¼ tsp ground black pepper
- ½ tsp ground paprika
- ½ tsp garlic powder
- 3 Tbsp unsalted butter, divided
- 2 tsp olive oil (or canola oil) divided
mushroom sauce-
- 8 oz mushrooms, sliced
- 1/2 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 Tbsp all-purpose flour
- 1 tsp hot sauce
- 1 1/2 cups chicken broth
- 1/3 cup heavy whipping cream
- 1 Tbsp parsley, chopped
Instructions
- Season the pork chops on all sides with salt, black pepper, paprika, and garlic powder.
- To a skillet, add 1 tbsp of butter and 2 tsp of oil. Bring the pan up to a medium-high heat and add the pork chops to the pan.
- Use a spatula to press the pork chops down lightly to get an even sear. Cook the pork chops for 3-4 minutes per side or until a golden brown crust develops. Remove the cooked porkchops from the pan and cover to keep warm.
- To the same pan, add 1 tbsp of butter along with sliced mushrooms. Sauté the mushrooms for 2 minutes and add the chopped onions with 1 tbsp of butter. Cook for a few minutes until the onions are tender.
- To the same pan, add the minced garlic cloves and cook until fragrant.
- Add the flour to the skillet and whisk it in until incorporated evenly.
- Pour the chicken broth, heavy cream, and hot sauce into the pan and whisk continuously.
- Season with salt and black pepper to taste. Simmer the sauce for 2-3 minutes or until it begins to thicken.
- Add the porkchops back to the pan and submerge them in the sauce.
- Reduce the heat to low, and cook the pork chops for 5-8 minutes or until they are heated through.
- Garnish the pork chops with fresh parsley, serve, and enjoy!
Notes
- Choose the right chops. Avoid thin pork chops, as they tend to become dry and tough. Instead, opt for chops that are ½ to 1 inch thick for the best results.
- Season well. Flavor is key, and seasoning makes all the difference! We generously coat the pork chops with salt, pepper, paprika, and garlic powder to enhance their natural flavor without overwhelming it.
- Tenderize. Once the mushroom sauce is ready, let the pork chops simmer gently in the sauce for up to 10 minutes. This slow-cooking step helps keep the meat tender and juicy.
Nutrition
Recipe FAQs
Pork chops need to be cooked to at least 145°F internal temperature to be cooked through.
You can use half and half instead of heavy cream, and the result will be a runnier sauce.
If you don’t love pork chops, you can easily make this dish with chicken breast or chicken thighs! The result is similar to our chicken marsala recipe!
