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Easy Skillet Cream of Mushroom Pork Chops

Cream of Mushroom Pork Chops

These Easy Cream of Mushroom Pork Chops transform a simple can of soup into a rich, satisfying skillet meal. Juicy pork chops are seared to lock in flavor, then baked in a creamy mushroom sauce until perfectly tender—making it a cozy, crowd-pleasing dinner for any busy weeknight.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 420 kcal

Ingredients
  

For the Pork Chops

  • 4 bone-in pork loin chops about 1 inch thick
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ¾ tsp kosher salt reduce to taste
  • 1/ tsp black pepper
  • 2 tbsp unsalted butter or neutral cooking oil

For the Mushroom Sauce

  • 1 can (10.5 oz) condensed cream of mushroom soup undiluted
  • ½ cup half-and-half whole milk works, richness will vary
  • 8 oz fresh cremini or button mushrooms sliced: canned mushrooms can substitute
  • ½ dried thyme
  • salt and pepper to taste

Optional Brine

  • 3 cups cold water
  • kosher salt
  • 1 tsp granulated sugar
  • 4 whole black peppercorns optional
  • 2 Cloves Garlic lightly smashed, optional

Instructions
 

  • Group 1: Optional Brine
    1. In a large bowl, stir together cold water, salt, and sugar until fully dissolved. Add peppercorns and smashed garlic if using.
    2. Submerge pork chops completely in the brine. Let it sit for 30 minutes at room temperature, or refrigerate for up to 4 hours.
    3. Remove chops from brine, rinse under cold water, and pat completely dry with paper towels.
    Group 2: Prepare and Season
    4. Preheat oven to 375°F (190°C).
    5. In a small bowl, combine garlic powder, smoked paprika, salt, and black pepper. Rub the seasoning blend evenly over both sides of each pork chop.
    6. Allow seasoned chops to rest at room temperature for 15 to 20 minutes before cooking.
    Group 3: Sear the Pork Chops
    7. Heat a 12-inch oven-safe skillet over medium-high heat. Add butter and let it melt completely until foaming.
    8. Place pork chops in the skillet in a single layer. Sear without moving for 2 to 3 minutes until a deep golden crust forms. Flip and sear the other side for 2 minutes.
    9. Transfer seared pork chops to a plate and set aside.
    Group 4: Build the Sauce
    10. In the same skillet, add sliced mushrooms over medium heat. Sauté for 2 to 3 minutes until softened and lightly golden.
    11. Add minced garlic and cook for 30 seconds until fragrant.
    12. Add condensed cream of mushroom soup, half-and-half, and dried thyme. Stir well, scraping up any browned bits from the bottom of the pan. Season lightly with salt and pepper.
    Group 5: Bake and Serve
    13. Return pork chops to the skillet, pressing gently into the sauce. Spoon mushroom sauce over the top of each chop.
    14. Transfer the skillet to the oven and bake uncovered for 18 to 22 minutes, or until the internal temperature reaches 145°F (63°C).
    15. Remove from oven and rest for 5 minutes before serving. Spoon extra sauce over each plate.

Notes

Recipe Notes
  • For the juiciest results, don't skip the brine — even 30 minutes makes a big difference.
  • Always bring pork chops to room temperature before searing for even cooking.
  • A cast-iron skillet delivers the best sear and retains heat evenly in the oven.
  • Pork is safe and juicy at 145°F — a slight pink center is perfectly normal.
  • For extra sauce, add half of a second can of condensed soup to the skillet before baking.
  • Leftovers keep refrigerated for up to 3 days. Reheat gently over low heat with a splash of broth to loosen the sauce.
Keyword cream of mushroom pork chops, creamy mushroom sauce, easy pork chop recipe, one pan dinner, pork chop skillet, weeknight dinner