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,
Pork Chops with Apples and Butternut Squash
Garlic Butter Pork Chop Recipe (Ready in Just 15 Minutes!)
Easy Pork Chops with Blueberry Apple Compote
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)
Ingredients
- 3 pounds pork chops - about 6 pork chops
- salt and pepper - to season
- ½ cup all-purpose flour
- 2 tablespoon olive oil - divided
- 2 tablespoon butter - divided
- 3 (10.5 ounce) cans cream of mushroom soup
- 1½ cups milk - I used 2% milk
Instructions
- 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.
Jessica's Notes
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
I’m so sorry about your dad.
I am trying this recipe as we speak. I did make my own cream of mushroom soup and it turned out as I wanted.
Your recipe is easy to follow. I want to thank you.
Growing up in Northern California just North of San Francisco across the Golden Gate Bridge it was my dad’s recipe also except the corn and peas actually made it into the sauce occasionally because my mom loved them and I can’t remember for sure but I thought the butter noodles went into the sauce at the end just for a brief moment to soak up some of the sauce kudos to you and your dad seeing this recipe and you talking about your dad brings back a lot of memories my dad passed a year and a half ago
Jessica, first of all I am so sorry for your loss. I lost my dad in February and he too made these for the family. He did put this in the oven to cook and added sliced onion on top before he stuck it in the oven. I tried your dads way tonight and made them on the stovetop. DELICIOUS! ❤️
I’m truly very sorry for the loss of your Dad.
These chops are Amazing! My kiddos even loved them and they are picky eaters. This is one we will definitely make again.
First and foremost my sincere condolences on the passing of your dad ♥️ Thank goodness for Dads like ours !! My Daddy made this too, my only spin off is I dipped in milk , flour and breadcrumbs.. I like a little extra crunchy and being married to a Filipino for 37 years ours is served over rice !! Sometimes when I want to feel extra fat we do rice and I too love the egg noodles 🤣I add the corn to the soup mix .. thank you for sharing and reminding us all what better meals we had thanks to our Daddys’ ♥️♥️ Mine passed away May 17, 1998
Thanks so much, Samantha. Your dad’s version sounds amazing- I’ll definitely be giving it a try next time I make this! xx
Just made this and it was great 😊 thanks for sharing!
What a special tribute to your Father. I regret learning of his passing to such a cruel disease and send love and hugs your way. He will always be remembered.
xOx
Peach
Thank you so much for the love and hugs, Peach. Stay safe out there.
Jessica, A very nice tribute to your father for sure! So sorry to hear of your loss. My Mom taught me how to make this exactly same way back in the 1970’s when she was teaching me to cook. I actually made it just last week and the only thing I’ve changed lately is that I now add 8 oz. of sliced mushrooms and saute them after I get the meat seared. Add all together, cover and simmer over low heat till the meat is done. Thank you so much for sharing.
Thank you, Nancy. I appreciate it.
My sincere condolences to you and your family on the passing of your father. I can’t think of a better tribute than to post his favorite meal. I love this recipe! I first made it in my early 20’s and I’m now in my mid-60’s and it’s still one of our all-time favorites. I’ve made it with both thicker, boneless pork chops and bone-in pork steaks and they’re equally delicious. The only minor alterations I’ve made over the years is that I add a little Kitchen Bouquet only because I prefer a darker gravy, and I cover the pan and turn the burner temp down to a low simmer for a good 30-45 minutes or so until the pork is fork-or-fall-off-the-bone tender. Coincidentally, I, too, have always served ours over egg noodles with sweet corn (and sometimes peas) as well. Thank you for sharing this recipe.
Best wishes to you.
Thank you so much, Cindy, I love these suggestions. I will have to try them out with my family.
Stay safe.
Jessica. I was very moved by the story of your father and this recipe looks delicious. I have been cooking once a week for my next door neighbors during our lockdown and so tonight I am making this dish in honor of your father, complete with the noodles and sweet corn. I will report back later. Kind regards. Stephanie
I truly appreciate that Stephanie, thank you.
The pork chops last night were delicious. I told my neighbors about your father and how he used to make them. We raised our glasses to him. Thanks so much for sharing this recipe!
Stephanie, this just made my day! Thank you so much 🙂
SO sorry to hear about your Dad. My sympathies to you and your family for your loss. Nice way to remember and make tribute to him.
Thanks so much, Steve.