Cream of Mushroom Pork Chops is a hearty meal that marries tender pork chops with a creamy mushroom sauce, all in about 45 minutes! This old-fashioned, easy recipe brings a taste of home to your dinner table. Perfect for weeknight meals or special occasions, it’s a delicious twist on traditional pork dishes that everyone will love.
There’s a reason that recipes stand the test of time, and in most cases, it’s because the recipe works (like my Chicken Pie recipe), the food is delicious (like our Baked Shrimp Scampi), uses simple ingredients (Salmon Patties), and is easy to prepare. That’s the case with this easy recipe for pork chops in mushroom soup.
We’ve adapted this classic Campbell’s soup recipe to give it a little spicy flair, but it’s basically the same recipe that’s been around for decades, with tender, juicy pork chops and delicious, creamy mushroom gravy.
Finding quick and easy dinner ideas for busy weeknights can be one of a parent’s worst frustrations, which is why meal planning is so important! And why I love this recipe for Cream of Mushroom Pork Chops!
What can you put together that tastes good, isn’t fried, doesn’t come from a fast-food place, doesn’t break the bank, and doesn’t require you to stand over the stove stirring for an hour? Because let’s be real—everyone wants to feed their kids good food, but no one has time to get home from work and spend two hours in the kitchen cooking dinner.
It’s just not happening!
Why this recipe works
- The pork chops can be made one or two days ahead and reheated when needed.
- It’s an easy dinner recipe that even beginner cooks can master.
- The clean-up is easy because you only use an oven-proof skillet or a baking dish!
And if you have a little extra time in the morning—I know, it sounds unbelievable—but just in case you do, this dish is perfect for a make-ahead meal. Put the whole thing together, pop it in the refrigerator, and bake it when you get home. Easy!
Ingredients and tools
Scroll down to the printable recipe card for full ingredients and instructions.
You only need a good oven-proof skillet like this one, and you can even make do without one, but you’ll have to use an extra dish. But seriously—if you don’t have a good cast iron skillet, do yourself a favor and order one right now!
I use my skillet all the time, much more so than my stainless cookware. It’s pretty much non-stick, is the best way to get a good sear on any meat, and is perfect for this cream of mushroom pork chop recipe.
- Bone-in pork chops, 1/2 to 1 inch thick – you can also use boneless pork chops. Just don’t use thin pork chops, or they will get too dry. We tend to use the thicker 1-inch pork chops for a juicier chop.
- Cajun or Creole seasoning – I like Tony’s for this recipe
- Canola oil
- Cream of mushroom soup – this will make the creamy sauce (here’s a homemade version)
- Water or milk – the milk will give you a creamier gravy, but we prefer water
- Worcestershire sauce
- Minced garlic – fresh is best!
- Feel free to add fresh mushrooms or onions to take this dish up a notch!
- You can also add canned mushrooms.
- Try adding some fresh spinach.
- A reader suggested adding bacon, which sounds delicious!
- You can make this recipe with boneless, skinless chicken breasts.
- Change up the seasonings by using Italian seasoning or garlic and paprika.
- Sprinkle a little grated Parmesan cheese on top of the baked pork chops.
- Sprinkle the completed dish with chopped fresh parsley.
How to make cream of mushroom pork chops
The whole family will love this favorite recipe for creamy mushroom pork chops. The Cajun seasoning adds so much flavor, and you can serve it with some egg noodles, rice, or mashed potatoes.
- Prepare the oven and sear chops. Preheat the oven to 375°. In a large oven-proof skillet on medium-high heat, sear the pork chops for 2-3 minutes on both sides. Browning adds a little more flavor to the chops and the sauce. And if you use an oven-proof skillet, everything can be done in one dish! If you’re not browning the pork chops, start with up to six bone-in pork chops and spread them out in a lightly greased 9×13 dish or a skillet.
- Season the pork chops. Next, sprinkle on pepper and a little Tony’s Creole seasoning or whatever seasoning you like.
- Make the sauce. Empty one can of cream of mushroom soup into a mixing bowl and add one-half a can of water or milk. Stir in one tablespoon of Worcestershire sauce and a couple of cloves of minced garlic. Whisk this together to break up the soup as best you can but don’t worry too much, as it will break down while cooking.
- Pour sauce over chops. Pour the soup mixture over the chops and add a tablespoon of unsalted butter cut to have a little dollop on top of the pork chops.
- Bake. Cover the dish or skillet tightly with tin foil and place in the oven for about twenty minutes—fifteen if you brown the chops first. Remove the foil and bake for another 15-20 minutes. You can use an instant-read meat thermometer and bake to an internal temperature of medium (150°-155°) or medium-well (155°-160°). We like the creamy pork chops cooked to about 150°, which produces a nice, juicy pork chop.
- Remove the pork chops from the refrigerator twenty minutes before cooking.
- Be sure you scrape up all the browned bits from the bottom of the pan after searing and either leave them in the skillet or transfer them to a baking dish if that’s what you’re using.
- Pork chops should be cooked to a minimum temperature of 145°, but we find that many folks are still a little uncomfortable with medium-rare pork chops, so we typically cook them to about 150°.
Stay with the easy weeknight dinner and comfort food theme, and serve these pork chops with simple brown rice and steamed broccoli, or if you have more time, with caramelized onions and cheese grits. You could also add a simple green salad or green beans.
And, of course, if you want a delicious and easy dessert, you can’t go wrong with this Fudge Pie—ready in less than an hour!
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Cream of Mushroom Pork Chops
- 4 bone-in pork chops, 1/2-1-inch thick
- 1 tablespoon Cajun seasoning
- 2 tablespoons canola oil
- 1 can Cream of Mushroom soup
- ½ soup can water
- 1 tablespoon Worcestershire sauce
- 2 cloves minced garlic
- 1 tablespoon unsalted butter
- Preheat oven to 375.
- Sprinkle Cajun seasoning evenly over each chop.
- In a medium mixing bowl, stir together soup, water, Worcestershire sauce and garlic.
- Heat oil in oven-proof skillet on medium-high. Brown pork chops on both sides and pour off any excess oil.
- Pour sauce over chops and add the tablespoon of butter, a little dot on top of each chop.
- Cover skillet tightly with foil.
- Bake covered for 30 minutes, then remove foil, turn the chops over and stir the sauce slightly.
- Bake uncovered for another 10-15 minutes or until done.
- Preheat the oven so it’s nice and hot.
- Sear the pork chops to get a little crispiness and color.
- Don’t use low-fat cream of mushroom soup. The fat adds flavor.
- Make-ahead dish – you can bake the pork chops one day and serve one or two days later.
- Freezer-friendly: bake the pork chops completely then place in a freezer-safe container and freeze for up to six months.
Post Updates: This post was originally published June 6, 2011, and on July 3, 2023, was updated with one or more of the following: step-by-step photos, video, updated recipe, new tips.