Pork Chops with Cream of Mushroom
User Reviews
5
-
Prep Time
40 mins
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Cook Time
20 mins
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Total Time
1 hr
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Servings
4
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Course
Main Course
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Cuisine
American
Pork Chops with Cream of Mushroom
Description
This recipe starts with pork chops seasoned with salt, pepper, garlic powder, onion powder, and paprika, then seared in a mixture of olive oil and butter to develop a golden exterior while preserving juiciness. After cooking the chops, mushrooms and garlic are sautéed in the same pan to absorb the pork fond. White wine is added to deglaze the pan, introducing depth and acidity to the sauce. The addition of cream of mushroom soup and milk creates a smooth, velvety sauce enriched by fresh parsley and thyme, finishing with seasoning adjustments to taste.
The finished pork chops are coated with this creamy mushroom sauce, which complements their mild flavor and tender texture. This combination suits a comforting dinner and pairs well with simple sides like mashed potatoes or steamed vegetables to make a complete meal.
For extra flavor, you can use fresh mushrooms, and the wine can be substituted with chicken broth if needed. Leftover pork chops with sauce should be stored in a sealed container in the refrigerator for up to 3-4 days. Reheat gently in a covered skillet over low heat to keep the meat tender and sauce smooth. Freezing is not recommended as it may change the texture of the sauce.
Ingredients
- 4 pork chops
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 2 tablespoon extra virgin olive oil
- 2 tablespoon butter
Mushroom Sauce
- 1 cup mushroom sliced
- 3 cloves garlic minced
- ¼ cup white wine
- 1 can cream of mushroom soup or homemade version
- ½ cup milk whole
- 2 tablespoons parsley diced, fresh
- 1 tablespoon thyme diced, fresh
- salt to taste
- black pepper to taste
Instructions
- Prepare the pork chops, let them sit at room temperature for 30 minutes, then pat dry.
- Combine the seasonings for the pork chops in a small bowl (salt, black pepper, garlic powder, onion powder, paprika).
- Sprinkle the seasoning on both sides of the pork chops.
- Heat a large skillet over medium heat and add the olive oil and butter. Once the butter is melted, place two of the pork chops in the skillet and cook 2-3 minutes then carefully flop and sear the other side.
- Remove the pork chops to a plate and continue cooking the remaining two pork chops to sear both sides. Remove the pork chops to the plate.
- Add the mushrooms to the skillet and cook for 3-4 minutes over medium heat. When the mushrooms are browned, add the garlic, cook an additional 30 seconds, then pour the white wine in the skillet and scrape the bottom of the pan with a wooden spoon to loosen any cooked bits.
- Spoon in the cream of mushroom soup and slowly pour in the milk stirring to combine.
- Add the fresh herbs, salt and pepper. Taste the sauce and adjust.
- Add the pork chops back into the sauce, spooning some of the sauce on top. Bring to a simmer, and allow to cook to ensure pork reaches an internal temperature of 145 degrees F.
- Serve pork chops warm topped with additional fresh herbs.
Notes
- This recipe works well with both bone-in or boneless pork chops.
- Using a combination of olive oil and butter allows browning without burning the butter during searing.
- You can substitute canned cream of mushroom soup with a homemade version or organic canned soup.
- Fresh mushrooms enhance the sauce's flavor when added.
- White wine is used to deglaze the pan; use a dry wine like Sauvignon Blanc or Chardonnay, or substitute with chicken broth if preferred.
- Fresh parsley and thyme provide the best flavor, but dry herbs or alternatives like rosemary can be used.
- Store leftovers in a sealed container up to 3-4 days refrigerated; avoid freezing to maintain sauce texture.
- Reheat pork chops and sauce gently in a covered pan over low heat for 8-10 minutes until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 8g | 3% |
| Protein | 34g | 68% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 112mg | 37% |
| Sodium | 956mg | 40% |
| Potassium | 699mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 605IU | 12% |
| Vitamin C | 6mg | 7% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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