Cream of Mushroom Pork Chops

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These Cream of Mushroom Pork Chops are a restaurant-quality dinner recipe that the whole family will love! They’re fall-apart tender pork chops smothered in a rich and creamy mushroom gravy. This recipe is made with simple ingredients that yield so much flavor!

Plate of pork chops on a cutting board.

Easy Creamy Pork Chops in Mushroom Soup

These pork chops with cream of mushroom soup are the perfect easy recipe for busy weeknights. They’re so incredibly simple to make, but taste like you got them at the best restaurant in town. 

This recipe features tender pork chops in a creamy sauce made with fresh mushrooms and a can of cream of mushroom soup. The sauce is rich, creamy and decadent, and the pork is fall-apart tender, juicy, and so flavorful. 

This is one of my favorite recipes to make to impress guests, but also a family favorite for any easy dinner. Just 10 minutes of prep needed!

Prepare the Cream of Mushroom Pork Chops

This cream of mushroom pork chop recipe really couldn’t be simpler and is made using just one dish! You’ll have your meal on the dinner table in a total of an hour with just 10 minutes of prep. 

Here is a quick summary of the recipe. Scroll to the recipe card below for the full instructions and ingredient amounts. 

  1. Heat an oven-safe pan on the stove over medium heat. Sprinkle the pork chops with seasonings, then drizzle oil into the hot pan. Add in the pork chops and sear for 2-3 minutes per side. Transfer to a plate. 
  2. In the same pan, add mushrooms and cook until softened. Pour in the chicken broth, then use a wooden spoon to scrape any browned bits off the bottom of the pan. 
Seasoned pork chops in a pan.
Mushrooms and oil in a pan.
  1. Remove the pan from the heat, add in the pork chops, then pour the cream of mushroom soup over the top. Cover with a lid, then bake at 350ºF until the internal temperature of the pork is 145ºF.
Pork chops and mushrooms in a pan.
Cream of mushroom soup poured over pork chops.

Tips and Notes

  • Use thick-cut, boneless pork chops. We use thick-cut pork chops that are about ¾-1 inch thick. Keep in mind that if you use thicker pork chops or bone-in pork chops, then the cooking time will likely be affected. 
  • Check the pork temp. For the best results, use a meat thermometer to check that the internal temperature of the pork is 145ºF. Once it reaches that, then it’s good to go.
  • Use an oven-safe pan. We use a braiser for this recipe, so if you have one of those, I recommend it. We leave the lid off when it’s on the stove, then place the lid on when it goes into the oven. 
  • If you don’t have a braiser, you can swap it out for a Dutch oven or large cast-iron skillet with a lid. Keep in mind that these pans hold heat super well, so they can easily overcook the pork chops. I recommend checking for doneness around the 30 minutes mark, then adding time as needed.
  • If you don’t have an oven-safe pan, you can do the stove top portion of the recipe in a regular skillet, then transfer everything to a baking dish or casserole dish and cover tightly with foil for the baking portion. This may extend the cooking time slightly.


  • Use homemade cream of mushroom soup. I often like to use a can of soup just to keep this recipe extra simple. However, if you want to make this recipe entirely from scratch, swap the can of soup out for my cream of mushroom soup substitute
  • Spice it up. Add a little kick of heat and some extra flavor with a sprinkle of red pepper flakes or cayenne pepper. 
Bite of pork chop on a fork.

Serving Suggestions

Serve your pork chops and mushroom gravy over a bed of brown rice, a pile of tender egg noodles, or a generous helping of my instant pot mashed potatoes! Add a little bit of color with a sprinkle of fresh parsley on top of the pork chops for a beautiful presentation. 

Looking for a side dish to pair with your delicious pork chops? Here are a few ideas:

Storage Instructions

Leftover pork chops with mushroom gravy can be stored in an airtight container in the fridge for 3-4 days. 

To reheat, bake in the oven in a covered dish until the pork is heated all the way through. 

What is the Secret to Making Tender Pork Chops?

There are a couple of things you can do to ensure the most fall-apart tender meat:

  • Cook low and slow. It may be tempting to crank the heat up to cook your pork chops faster. However, all this does is dry the meat out. For the best results, keep the heat at 350ºF and let the meat get nice and tender. 
  • Let the pork chops rest. Slicing into the pork too soon after baking will cause the moisture to run out of the meat. I recommend letting the pork chops sit for 5-10 minutes after cooking to let that moisture settle back in.

Is It Better to Bake Pork Chops Covered or Uncovered?

Covered! Trapping the heat inside the baking dish allows the meat to get super tender as it cooks. Without a lid, the top of the pork chops can burn and dry out before the middle is cooked through. 

Like This Recipe?

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Plate filled with mashed potatoes, pork chops and gravy.

Cream of Mushroom Pork Chops

5 from 2 votes
Print Pin
Author: Kimberly
Prep Time: 10 minutes
Cook Time: 30 minutes
Rest Time: 10 minutes
Total Time: 50 minutes
Servings: 4 Servings


  • 1 to 1 ½ pounds boneless pork chops
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • Pinch dried thyme
  • 1 tablespoon neutral tasting oil
  • 4 ounces fresh mushrooms, sliced (optional: See note)
  • ¼ cup chicken broth, or water (See note)
  • 10 ½ ounces cream of mushroom soup


  • Heat a large, oven-safe pan (something with a lid) over medium heat, and preheat the oven to 350°F.
  • Sprinkle the pork chops with seasonings while saving about ½ teaspoon for the mushrooms. Pour the oil into the pan, then add the pork chops.
    1 to 1 ½ pounds boneless pork chops
    ½ teaspoon garlic powder
    ½ teaspoon onion powder
    ½ teaspoon salt
    ¼ teaspoon ground black pepper
    Pinch dried thyme
    1 tablespoon neutral tasting oil
  • Sear for 2-3 minutes per side, then remove to a waiting plate. To the same pan, add the mushrooms and the remaining seasoning.
    4 ounces fresh mushrooms
  • Cook the mushrooms for 5-7 minutes, stirring occasionally, until they soften and shrink in size. If there are brown bits on the bottom of the pan, pour in the chicken broth and use a wooden spoon to gently scrape the bits off the pan.
    ¼ cup chicken broth
  • Remove from heat, and add the pork chops back to the pan. Pour the cream of mushroom soup over the mushrooms and cover with a lid.
    10 ½ ounces cream of mushroom soup
  • Bake for 30-40 minutes or until the pork chops reach an internal temperature of 145°F on an instant read thermometer.
  • Remove from the oven and let rest for 5-10 minutes before serving.
  • Scroll up and see the post for tips, FAQs, and storage options.

Suggested Equipment


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 pork chop with sauce. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*The chicken broth may not be needed if there are no bits on the bottom of the pan. If it’s not needed, simply omit it.
*We love the flavor that added mushrooms give this dish, but those are optional. Leave them out if you’d rather not have them or don’t have any on hand.


Serving: 1pork chop | Calories: 350kcal | Carbohydrates: 5g | Protein: 41g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 118mg | Sodium: 956mg | Potassium: 830mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 2mg
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