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Overhead image of a plate filled with egg noodles and topped with a large pork chop with mushroom gravy.
4.9 from 19 votes

Cream of Mushroom Pork Chops (Dad's Recipe)

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 any family craving a little comfort food.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 6 servings
Calories: 610kcal


  • 3 pounds pork chops about 6 pork chops
  • salt and pepper to season
  • 1/2 cup all-purpose flour
  • 2 tablespoon olive oil divided
  • 2 tablespoon butter divided
  • 3 (10.5 ounce) cans cream of mushroom soup
  • cups milk I used 2% milk


  • 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.


My pork chops were cut super thick, so each was about 1/2 a pound. If you find that your pork chops are thinner cut, you may want to get 2-2 1/2 pounds (for a total of 6-8 pork chops).


Calories: 610kcal | Carbohydrates: 21g | Protein: 52g | Fat: 33g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 1256mg | Potassium: 954mg | Fiber: 1g | Sugar: 3g | Vitamin A: 251IU | Calcium: 93mg | Iron: 2mg
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