Cream of Mushroom Pork Chops are juicy and flavorful! These tender pork chops are cooked in a creamy mushroom sauce that makes every bite oh-so-delicious.
Honestly, who can resist a meal that feels fancy but is super easy to make? I love serving it with mashed potatoes to soak up that yummy sauce. You’ll impress everyone with minimal effort!
Key Ingredients & Substitutions
Pork Chops: Bone-in chops give richer flavor, but boneless chops are also great! If you’re looking for a leaner option, you can substitute with chicken breasts – just adjust cooking time.
Mushrooms: I love using cremini mushrooms for deeper flavor, but white button mushrooms work just fine. If you’re in a pinch, canned mushrooms can be a good stand-in!
Sour Cream: Greek yogurt is a fantastic substitute for sour cream if you want something lighter. Just keep in mind it may add a slight tangy flavor.
Thyme: Fresh thyme is lovely, but dried thyme will also work well here. Use about 1/3 the amount when substituting dried for fresh, since dried herbs are more concentrated.
How Do I Make the Sauce Luxuriously Creamy?
The secret to a rich, creamy sauce lies in blending ingredients well and incorporating them slowly. Follow these tips:
- Cook your mushrooms and onions fully before adding the cream. This step adds depth to the flavor.
- Whisk the cream of mushroom soup and sour cream thoroughly into the pan over medium-low heat. This prevents clumping and ensures a smooth consistency.
- Always taste your sauce! Adjust seasoning with salt, pepper, or even a splash more of Worcestershire sauce for that extra oomph.
How to Make Cream of Mushroom Pork Chops
Ingredients You’ll Need:
For the Pork Chops:
- 4 bone-in or boneless pork chops (about 1 inch thick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
For the Mushroom Sauce:
- 8 oz (225g) sliced mushrooms (white button or cremini work well)
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup sour cream
- 1/2 cup chicken broth or water
- 1 teaspoon Worcestershire sauce (optional, for depth of flavor)
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 20 minutes to cook. So, in just 30 minutes, you can have a wonderful, hearty meal on the table!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Start by patting your pork chops dry with paper towels. This helps them brown nicely. Then, season both sides generously with salt and pepper to taste. Simple but important!
2. Brown the Pork Chops:
In a large skillet, heat the olive oil over medium-high heat. Carefully add the seasoned pork chops to the skillet. Let them cook for about 3-4 minutes per side, until they’re golden brown. Once browned, remove the chops from the skillet and set them aside on a plate.
3. Cook the Mushrooms and Aromatics:
In the same skillet, add the chopped onion. Cook for about 3 minutes or until soft and translucent. Next, throw in the sliced mushrooms, cooking until they release their moisture and start to brown—this usually takes about 5-6 minutes. Then, add the minced garlic and cook for another 30 seconds until fragrant.
4. Make the Creamy Mushroom Sauce:
Reduce the heat to medium-low. Stir in the cream of mushroom soup, sour cream, chicken broth, Worcestershire sauce (if you’re using it), and thyme. Whisk everything together until it’s nice and smooth. Don’t forget to adjust the seasoning with more salt and pepper as needed!
5. Simmer the Pork Chops in Sauce:
Now it’s time to bring back the pork chops! Return them to the skillet, gently nestling them into the creamy sauce. Cover the skillet and let everything simmer over low heat for about 10-15 minutes. This will make the pork chops tender and juicy, and the flavors will meld beautifully!
6. Finish and Serve:
Once the pork chops are cooked through and the sauce is bubbling, sprinkle some chopped fresh parsley on top for a pop of color. Serve the pork chops hot with a generous amount of the creamy mushroom sauce spooned over them.
Enjoy this comforting dish with a side of mashed potatoes, rice, or buttered noodles to soak up all that delicious sauce!
Can I Use Chicken Instead of Pork Chops?
Absolutely! Chicken breasts or thighs can be a great substitute. Cook them until they reach an internal temperature of 165°F (75°C) for safe consumption. Adjust the cooking time accordingly, as chicken may cook a bit faster than pork chops.
What Can I Use Instead of Sour Cream?
If you want a lighter option, Greek yogurt is a perfect substitute for sour cream in this recipe. It adds creaminess and a slight tang, just be sure to stir it in gently to avoid curdling when heated.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove over low heat, stirring occasionally, to maintain the creaminess of the sauce.
Can I Make This Recipe Ahead of Time?
Yes, you can! You can prepare the dish and let it cool, then store it in the fridge for up to 2 days before reheating. This allows the flavors to meld even more. Just be sure to heat it thoroughly before serving!