My dad’s cream of mushroom pork chops are a family favorite. Made with pan-seared pork chops and cream of mushroom soup, this fast and easy weeknight dinner is best served with a side of egg noodles and sweet corn and is perfect for anyone craving a little comfort food.
This was my dad’s favorite pork chop recipe to make for “us kids” when we were growing up. To be honest, I never really appreciated it. Until now, of course.
My dad passed away two weeks ago from COVID. If you were lucky enough to have known my dad, then you would remember him for his endless stories and sarcastic humor, his passion for politics, history, and sports (go Lakers!). His limitless generosity, even when he had nothing to give. And that he loved his kids – and his grandkids – more than anything.
After nearly two months of fighting, COVID ultimately won.
Today we’re going to celebrate my dad and make his recipe for cream of mushroom pork chops.
The ingredients are super simple – olive oil, butter, flour, pork chops, milk, and cream of mushroom soup. Feel free to use any cut of pork chop, bone-in or boneless. My dad always purchased whatever was on sale for “Manager’s Special” which usually meant simple thin-cut boneless pork chops.
If you prefer not to use canned cream of mushroom soup then this recipe is most definitely not for you. Try my smothered pork chops instead.
How to Make Cream of Mushroom Pork Chops
1. Generously season both sides of each pork chop with salt and pepper.
2. Dredge in flour. Yes, you can skip this step, but no, I don’t recommend it.
3. Sear each side until golden brown, approximately 3-4 minutes.
If your pork chops are especially thick (like mine shown here) they will not be fully cooked after they’ve been seared. You can continue to cook them in an oven preheated to 350 degrees F, or you can let them simmer in your mushroom sauce.
4. Grab some cream of mushroom soup and milk. YES, canned cream of mushroom soup. No homemade mushroom sauce here.
5. Add the cream of mushroom soup and milk to your pan or skillet and bring to a gentle simmer. Stir frequently.
6. Nestle the pork chops into the sauce and allow everything to simmer for 2-3 minutes, or until everything is cooked and heated through.
- Pork should be cooked to 145 degrees F as measured with an instant-read thermometer.
How to Serve Dad’s Pork Chops
My dad always served his cream of mushroom pork chops with a side of sweet corn. You know, the frozen kind that comes in a bag? Yes, that kind. As my sister says, “the sweetness from the corn helps balance all the creaminess”. I also remember there being occasions when peas would make an appearance on the dinner table.
Oh, and egg noodles. Buttery egg noodles are a must.
More delicious pork chop recipes,
Have you tried making Cream of Mushroom Pork Chops?
Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
Cream of Mushroom Pork Chops (Dad's Recipe)
- Pat dry each pork chop with a paper towel to remove any moisture and season each side with salt and pepper (optional seasoning - garlic powder, onion powder, paprika, or cayenne).
- Add the flour and the pork chops to a large zip lock bag. Seal tightly and gently shake to coat each pork chop in flour.
- Add the olive oil and butter to a large Dutch oven or skillet set over medium-high heat. Working in batches, if necessary, add the pork chops and sear for approximately 3-4 minutes on each side, or until a golden-brown crust forms on each side.
- Note: If your pork chops are especially thick (more than 1-inch) remove them to a baking dish lined with parchment paper and finish cooking in a preheated 350-degree Fahrenheit oven until the internal temperature registers 145°F as measured by a digital meat thermometer. Remove from the pan and set aside on a plate.
- Return the same skillet or Dutch oven to medium heat. Add the cream of mushroom soup plus 1½ cups of milk (heavy cream is not recommended). Mix well to combine and bring to a gentle boil before immediately reducing heat to a simmer. Season with additional salt and pepper, to taste.
- Nestle the pork chops into the cream of mushroom soup gravy. Cook for an additional 3 minutes, or until everything is heated through.
- Remove from heat and serve with cooked egg noodles and a side of sweet corn.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)