These simple Cream of Mushroom Pork Chops take a can of soup and turn your dinner into an amazing skillet dinner. Tender juicy pork chops pan seared and then baked in a creamy mushroom sauce for a comforting weeknight dinner the whole family will love!

WHY YOU WILL LOVE THESE CREAMY MUSHROOM PORK CHOPS:

• Pork is a great protein to add to your diet! Depending on the cut of pork, every 3 ounces is packed with 22-24 grams of protein. 20-30 grams of protein per meal is a great way to fuel your body. Who doesn’t love that?
• Creamy delicious comfort food. Comfort food hits deep in the soul. Opening up a can of cream of mushroom soup brings me back to childhood and all the memories. But this pork chop recipe takes it up a notch (or ten) beyond anything from your childhood days!
• They are so easy to make. You will be amazed by how easy these creamy mushroom pork chops are to make. Sear each side for a couple minutes, sauté the mushrooms (optional), and then smother and bake until pork is done. Serve it up!
• Minimal ingredients and prep. Very few ingredients needed to make this dish and for some, all pantry or kitchen staples. I always have a few cans of soup sitting around and even some canned mushrooms just in case. When I have some good pork chops, this recipe is calling my name!

RECIPE INGREDIENTS:

• pork chops: I use 1 inch thick bone in pork loin chops for this cream of mushroom pork chop recipe. This cut is great for a sear, then roast recipe to make sure it is cooked evenly and juicy. Brining is always a great idea if you want the juiciest chop of all!
• seasoning: keep it simple with garlic, paprika, salt and pepper. Gently rub it into the pork chops after you pat them dry. You can lessen the amount of salt if desired, but I find it to be just the right amount.
• butter: I opt for unsalted butter. You can use a cooking oil if preferred, but the butter seals in so much flavor.
• garlic: I add a touch to the creamy mushroom sauce. If your mushroom soup is already pretty garlicky, you can adjust.
• mushrooms: fresh is preferred but you could use canned if you want. The canned are already softened and you won’t need to sauté them.
• cream of mushroom soup: condensed soup, the classic stuff mom used. One can should work but if you want a lot of extra sauce, you can use a half of another can as well.
• half and half: this is my preference. Whole milk or another milk can work, but the richness will not be quite the same.

THINGS TO KNOW ABOUT PORK CHOPS:

• There are several types of pork chops and not all cuts are interchangeable. For this recipe, rib chops, loin chops or boneless chops are great but skip the sirloin pork chops or shoulder chops as they are better slow cooked.
• Pork chops should be cooked to an internal temperature of 145°F. They are safe to eat at this temperature and will still be nice and juicy. The color will have a slight touch of pink but don’t worry.
• Bone in and boneless pork chops will cook up similarly, but typically the times will vary. Size and thickness will make for the biggest variation in cook time.

HOW TO MAKE THESE CREAM OF MUSHROOM PORK CHOPS:

Brining the pork chops for about 30 minutes prior to cooking makes for the very best, juicy pork chops. If you have time, I highly recommend it. Simply dissolve the salt and sugar into the water and add peppercorns and smashed garlic cloves if desired. Place the pork chops into the brine and allow to sit for about 30 minutes and up to a few hours. If brining for longer than 30 minutes, place in the refrigerator.

After brining the pork chops, rinse and pat dry. Season generously with sea salt and pepper on both sides. Combine garlic powder and paprika. Run into each side of the pork chops.

Use an oven safe pan. I prefer cast iron but my cast iron skillet is not big enough for several bone in pork chops.

The key to sear the pork chops is a super hot pan. Make sure the pan is HOT and then place the seasoned pork chops in it and sear to brown each side about 2-3 minutes. The pork chops will start to pull away from the pan slightly and that is typically a sign to flip.

Once the pork is browned on each side, you have the option to sauté the mushrooms slightly. Remove the pork from the pan and add the mushrooms to cook for 2-3 minutes to soften. This part is technically not necessary because the mushrooms will cook in the oven, but I like the buttery tenderness of sautéed mushrooms

Whisk together the mushroom soup, cooked or uncooked mushrooms, half and half, garlic, thyme, salt and pepper. Add the pork chops back to the pan and pour the soup mixture over top, covering the meat.