Cream of Mushroom Pork Chops
Seared bone-in pork chops baked in a creamy mushroom and onion gravy. A classic weeknight supper with a can of soup doing the heavy lifting.
- Easy
- Cast iron / Dutch oven
- Oven
- Pork
- Dinner
- 50 min total
- Serves 4
Ingredients
Ingredients for servings
Enter a number of at least ½, in steps of ½.
Original recipe serves 4. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.
- 4 bone-in pork chops, about 1 inch thick
- 1 tsp seasoned salt
- 1/2 tsp black pepper
- 1/4 cup all-purpose flour
- 2 tbsp vegetable oil
- 1 yellow onion, sliced
- 8 oz white mushrooms, sliced
- 1 can cream of mushroom soup, 10.5 oz
- 3/4 cup milk
- 1/2 tsp dried thyme
Gear
- 12-inch oven-safe skillet with lid
- Instant-read thermometer
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Steps
Step 1: Heat the oven to 350°F.
Step 2: Season the chops on both sides with seasoned salt and pepper, then dredge lightly in flour and shake off the extra.
Step 3: Heat the oil in a large oven-safe skillet over medium-high heat. Sear the chops 3 minutes per side until golden. They won't be cooked through yet. Move them to a plate.
Step 4: In the same skillet, cook the onion and mushrooms 5 to 6 minutes until the mushrooms are browned.
Step 5: Stir in the soup, milk and thyme, scraping up the brown bits. Bring to a simmer.
Step 6: Nestle the chops back into the gravy. Cover with a lid or foil and bake 15 to 20 minutes, until the chops read 145°F in the thickest part.
Step 7: Rest 5 minutes. Serve with the gravy spooned over the top.
Swaps
- Chops: Boneless chops: cut the baking time to 10 to 15 minutes.
- Soup: Cream of chicken or golden mushroom soup.
- Mushrooms: Skip the fresh ones if you only have the can of soup. Still good.
Tips
- 145°F with a 3-minute rest is the USDA safe temperature for pork. A little pink in the middle is fine.
- The flour dredge helps the chops brown and thickens the gravy.
The story
HAM Cooking. Let’s fire it up.
Somewhere in every family’s recipe box there’s an index card with a grease stain that says “pork chops and mushroom soup.” This is that card, cleaned up.
The difference between good and gray pork chops is the sear. A dry chop in a hot pan gets a golden crust, and all those browned bits stuck to the skillet turn into the flavor base of the gravy once the soup goes in. Then the oven finishes the chops gently, surrounded by sauce, so they stay juicy. And grab a thermometer. Pork is safe at 145°F, and most folks cook it way past that out of habit.
Mashed potatoes on the side. Gravy on everything.
HAM out.
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