Recipe for pork chops and cream of mushroom soup

My dad’s cream of mushroom pork chops are a family favorite. Made with pan-seared pork chops and cream of mushroom soup, this fast and easy weeknight dinner is best served with a side of egg noodles and sweet corn and is perfect for anyone craving a little comfort food.

This was my dad’s favorite pork chop recipe to make for “us kids” when we were growing up. To be honest, I never really appreciated it. Until now, of course.

My dad passed away two weeks ago from COVID. If you were lucky enough to have known my dad, then you would remember him for his endless stories and sarcastic humor, his passion for politics, history, and sports (go Lakers!). His limitless generosity, even when he had nothing to give. And that he loved his kids – and his grandkids – more than anything.

After nearly two months of fighting, COVID ultimately won.

Today we’re going to celebrate my dad and make his recipe for cream of mushroom pork chops.

The ingredients are super simple – olive oil, butter, flour, pork chops, milk, and cream of mushroom soup. Feel free to use any cut of pork chop, bone-in or boneless. My dad always purchased whatever was on sale for “Manager’s Special” which usually meant simple thin-cut boneless pork chops.

If you prefer not to use canned cream of mushroom soup then this recipe is most definitely not for you. Try my smothered pork chops instead.

How to Make Cream of Mushroom Pork Chops

1. Generously season both sides of each pork chop with salt and pepper.

2. Dredge in flour. Yes, you can skip this step, but no, I don’t recommend it.

3. Sear each side until golden brown, approximately 3-4 minutes.

If your pork chops are especially thick (like mine shown here) they will not be fully cooked after they’ve been seared. You can continue to cook them in an oven preheated to 350 degrees F, or you can let them simmer in your mushroom sauce.

4. Grab some cream of mushroom soup and milk. YES, canned cream of mushroom soup. No homemade mushroom sauce here.

5. Add the cream of mushroom soup and milk to your pan or skillet and bring to a gentle simmer. Stir frequently.

6. Nestle the pork chops into the sauce and allow everything to simmer for 2-3 minutes, or until everything is cooked and heated through.

• Pork should be cooked to 145 degrees F as measured with an instant-read thermometer.

How to Serve Dad’s Pork Chops

My dad always served his cream of mushroom pork chops with a side of sweet corn. You know, the frozen kind that comes in a bag? Yes, that kind. As my sister says, “the sweetness from the corn helps balance all the creaminess”. I also remember there being occasions when peas would make an appearance on the dinner table.

Oh, and egg noodles. Buttery egg noodles are a must.

More delicious pork chop recipes,

Pork Chops with Apples and Butternut Squash

Garlic Butter Pork Chop Recipe (Ready in Just 15 Minutes!)

Easy Pork Chops with Blueberry Apple Compote

Smothered Pork Chops Recipe

Have you tried making Cream of Mushroom Pork Chops?

Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.

Top 13 recipe for pork chops and cream of mushroom soup edited by Family Cuisine