Cream of Mushroom Pork Chops

Ingredient Notes

Please check the recipe card below for a detailed, printable ingredient list.

PORK CHOPS – Boneless chops work best here because they cook evenly and quickly, but bone-in chops bring more flavor if you don’t mind adjusting the cook time. The key is getting a good sear on both sides before they go into the sauce, which locks in moisture and creates those brown bits on the pan that make the gravy taste richer. Look for chops that are at least ½ inch thick but not more than 1 inch, since thinner ones dry out and thicker ones take too long to cook through in the sauce.

BROWN MUSHROOMS – These are the same as cremini or baby bella mushrooms, and they have a deeper, earthier flavor than white button mushrooms. Brown cremini mushrooms have richer, more complex flavor than white buttons Cook’s Illustrated, which matters in this recipe since the mushrooms are the main ingredient in the sauce. Slice them about ¼ inch thick so they cook evenly, and don’t wash them under running water or they’ll absorb too much liquid and won’t brown properly. Just wipe them with a damp paper towel.

CREAM OF MUSHROOM SOUP – The canned version is what makes this recipe so quick and reliable, since it’s already thickened and seasoned. One 10.5-ounce can equals about 1⅓ cups, and the soup acts as both the thickener and the base flavor for the sauce. If your can looks a little separated when you open it, just stir it before adding to the pan.

HEAVY CREAM – This is what turns the soup into an actual gravy instead of just warmed-up condensed soup. Heavy cream has enough fat to stay smooth when it simmers and doesn’t curdle like milk would. The cream also mellows out the saltiness of the soup and adds a silky texture that coats the pork chops.

RUBBED SAGE AND THYME – These two herbs are what make the sauce taste homemade instead of straight from a can. Sage has a slightly peppery, woodsy flavor that pairs perfectly with pork, while thyme adds a subtle earthiness that complements the mushrooms. Rubbed sage is more finely ground than the fluffy dried sage leaves you might have in your spice cabinet, so it blends into the sauce better without leaving chunky bits.

CHICKEN BROTH – Low-sodium broth is important here because the canned soup already has plenty of salt. The broth thins out the sauce just enough so it’s pourable instead of goopy, and it adds a savory depth that water can’t provide. If you only have regular broth, use it but skip the extra salt at the end.

GARLIC – Fresh minced garlic gets added right after the mushrooms finish cooking, and you only sauté it for 30 seconds so it doesn’t burn. Garlic burns fast and turns bitter, so adding it at the end of the mushroom cooking time means it gets fragrant and toasty without crossing over into acrid territory.

How To Make Cream of Mushroom Pork Chops

Please check the printable recipe card below for more detailed instructions.

1. Season pork chops with paprika, salt, and pepper. Sear in hot olive oil until browned on both sides. Set aside.
2. Melt butter in the same skillet. Add mushrooms and cook until browned and softened. Stir in garlic.
3. Add cream of mushroom soup, heavy cream, chicken broth, and herbs. Stir to combine.
4. Return pork chops to skillet. Simmer until pork reaches safe internal temperature. Spoon sauce over chops before serving.

Leftovers and Storage

STORE – Keep your Cream of Mushroom Pork Chops in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools, which is normal. Make sure the pork and sauce are completely cool before sealing the container to prevent condensation.

REHEAT – Warm leftovers in a skillet over medium-low heat with a splash of chicken broth to loosen the sauce, or microwave individual portions for 1 to 2 minutes, stirring halfway through. The mushrooms might release a little liquid when reheated, but just stir it back into the sauce.

FREEZE – This recipe freezes well for up to 2 months in a freezer-safe container. Freeze leftovers within 3 to 4 days of cooking, and leave a little space at the top of the container since the sauce expands when frozen. Thaw overnight in the refrigerator before reheating.

MAKE AHEAD – You can sear the pork chops and make the mushroom sauce a few hours ahead, then store them separately in the refrigerator. When you’re ready to eat, warm the sauce in the skillet and add the pork chops back in to heat through.

More Dinner Recipes with Pork

Serving Suggestions

MASHED POTATOES – The mushroom gravy needs something to soak into, and creamy Sour Cream Mashed Potatoes are perfect for that. You can also use instant mashed potatoes if you’re in a hurry.

EGG NOODLES OR RICE – Wide egg noodles, German Spaetzle or Stick of Butter Rice both work well to catch all that sauce. Cook the noodles or rice while the pork chops are simmering so everything finishes at the same time.

VEGETABLES – Green Bean Casserole or Rosemary Roasted Potatoes make this feel like a complete meal. The vegetables add color and texture since the pork and sauce are both soft and beige.

CRUSTY BREAD – A thick slice of bread for sopping up extra gravy turns this into a comfort food dinner that doesn’t need anything else on the plate.

Recipe Success Tips

DON’T SKIP THE SEAR – Those first few minutes of searing the pork chops aren’t optional because the brown crust adds flavor and the browned bits left in the pan (called fond) become part of the sauce. If you skip straight to the sauce, you’ll lose a whole layer of flavor.

LET THE MUSHROOMS BROWN – Resist the urge to stir the mushrooms constantly. Let them sit in the hot butter for a minute or two before stirring so they develop golden-brown spots instead of just steaming. Browned mushrooms taste meaty and rich, while pale mushrooms taste watery and bland.

ADJUST SAUCE THICKNESS – If your sauce is too thick, add chicken broth a tablespoon at a time until it’s pourable. If it’s too thin, let it simmer for a few extra minutes uncovered so some of the liquid evaporates and the sauce concentrates.