17 Delicious Pork Chop Recipes with Cream of Mushroom Soup Savory

Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.

Season the pork chops with salt and pepper, then sear in the skillet for 3 minutes per side, until golden brown.

Transfer the pork chops to the slow cooker, arranging them in a single layer.

In a medium bowl, whisk together the cream of mushroom soup, chicken broth, Worcestershire sauce, garlic powder, onion powder, and dried thyme until smooth.

Pour the sauce over the pork chops in the slow cooker, ensuring they are fully covered.

Cover and cook on low for 6 hours, or until the pork chops are tender and reach an internal temperature of 145°F.

Carefully stir in the heavy cream, then cover and cook for an additional 10 minutes to warm through.

Sprinkle with chopped parsley before serving.

For the pork chops:4 bone-in pork chops, about 1-inch thick1 tbsp olive oil1 tsp salt1/2 tsp black pepper

4 bone-in pork chops, about 1-inch thick

1 tbsp olive oil

1 tsp salt

1/2 tsp black pepper

For the sauce:1 can (10.5 oz) cream of mushroom soup1/2 cup milk1/2 cup sour cream1 tsp garlic powder1 tsp onion powder

1 can (10.5 oz) cream of mushroom soup

1/2 cup milk

1/2 cup sour cream

1 tsp garlic powder

1 tsp onion powder

Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.

Season both sides of the pork chops with salt and pepper, pressing the seasoning into the meat for better flavor absorption.

Heat olive oil in a large skillet over medium-high heat. Once hot, add the pork chops and sear for 3 minutes on each side until golden brown. This step locks in the juices.

In a medium bowl, whisk together the cream of mushroom soup, milk, sour cream, garlic powder, and onion powder until smooth. This creates a rich and flavorful sauce.

Transfer the seared pork chops to a baking dish and pour the sauce evenly over them, ensuring each chop is well-coated.

Bake in the preheated oven for 25 minutes, or until the pork chops reach an internal temperature of 145°F (63°C). This ensures they’re perfectly cooked and safe to eat.

Let the pork chops rest for 5 minutes before serving. This allows the juices to redistribute, making the meat more tender.

For the creamy mushroom sauce:8 oz cremini mushrooms, sliced2 cloves garlic, minced1 cup heavy cream1/2 cup chicken broth1 tbsp Dijon mustard1 tsp thyme leavesSalt and pepper to taste

8 oz cremini mushrooms, sliced

2 cloves garlic, minced

1 cup heavy cream

1/2 cup chicken broth

1 tbsp Dijon mustard

1 tsp thyme leaves

Salt and pepper to taste

Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.

Season pork chops with salt and pepper, then add to the skillet. Sear until golden brown, about 4 minutes per side. Remove and set aside.

In the same skillet, add mushrooms and cook until they release their moisture and brown, about 5 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.

Add garlic and cook until fragrant, about 30 seconds.

Pour in chicken broth to deglaze the pan, scraping up any browned bits with a wooden spoon. Tip: These bits add incredible flavor to the sauce.

Stir in heavy cream, Dijon mustard, and thyme. Bring to a simmer and cook until the sauce thickens slightly, about 3 minutes.

Return pork chops to the skillet, spooning sauce over them. Simmer until pork chops are cooked through (145°F on a meat thermometer), about 5 minutes. Tip: Letting the pork chops rest in the sauce ensures they stay juicy.

For the pork chops:4 bone-in pork chops, 1 inch thick2 tbsp olive oil1 tsp salt1/2 tsp black pepper

4 bone-in pork chops, 1 inch thick

2 tbsp olive oil

For the creamy mushroom topping:2 cups sliced mushrooms1/2 cup heavy cream2 tbsp butter1 clove garlic, minced1/4 tsp salt1/4 tsp thyme

2 cups sliced mushrooms

1/2 cup heavy cream

2 tbsp butter

1 clove garlic, minced

1/4 tsp salt

1/4 tsp thyme

Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.

Rub the pork chops with olive oil, then season both sides with salt and black pepper.

Place the pork chops on the grill. Cook for 5 minutes on the first side, then flip and cook for another 4-5 minutes, or until the internal temperature reaches 145°F for medium doneness.

While the pork chops grill, melt butter in a skillet over medium heat. Add the mushrooms and garlic, sautéing until the mushrooms are golden and tender, about 5 minutes.

Stir in the heavy cream, salt, and thyme. Simmer the mixture for 3 minutes, allowing it to thicken slightly.

Remove the pork chops from the grill and let them rest for 3 minutes before topping with the creamy mushroom mixture.

For the pork chops:4 bone-in pork chops, about 1 inch thick1 tbsp olive oil1 tsp salt1/2 tsp black pepper

4 bone-in pork chops, about 1 inch thick

For the rice and sauce:1 cup long-grain white rice1 can (10.5 oz) cream of mushroom soup1 1/2 cups water1/2 tsp garlic powder1/2 tsp onion powder

1 cup long-grain white rice

1 1/2 cups water

1/2 tsp garlic powder

1/2 tsp onion powder

Preheat your oven to 350°F (175°C) to ensure it’s ready for baking later.

Season the pork chops evenly with salt and pepper on both sides.

Sear the pork chops for 3 minutes per side, or until a golden crust forms. Tip: Avoid moving them around to get a perfect sear.

Transfer the seared pork chops to a plate and set aside.

In the same skillet, combine the rice, cream of mushroom soup, water, garlic powder, and onion powder. Stir well to mix.

Place the pork chops on top of the rice mixture in the skillet. Tip: Nestle them in slightly to allow the flavors to meld.

Cover the skillet with a lid or aluminum foil and bake in the preheated oven for 25 minutes. Tip: Check at the 20-minute mark to ensure the rice is tender and the pork reaches an internal temperature of 145°F.

Remove from the oven and let it rest, covered, for 5 minutes before serving.

For the mushroom sauce:2 cups sliced cremini mushrooms1 small onion, finely diced2 cloves garlic, minced1 cup heavy cream1/2 cup chicken broth1 tbsp butter1 tsp thyme leavesSalt and pepper to taste

2 cups sliced cremini mushrooms

1 small onion, finely diced

1 tbsp butter

Add the pork chops to the skillet, searing for 4-5 minutes on each side until golden brown. Remove and set aside on a plate.

In the same skillet, melt butter over medium heat. Add onions and garlic, sautéing until translucent, about 2 minutes.

Add mushrooms and thyme, cooking until the mushrooms are soft and have released their juices, about 5 minutes.

Pour in chicken broth to deglaze the skillet, scraping up any browned bits from the bottom with a wooden spoon.

Stir in heavy cream, bringing the mixture to a gentle simmer. Let it cook for 3-4 minutes until slightly thickened.

Return the pork chops to the skillet, spooning the sauce over them. Cover and simmer on low heat for 10 minutes, or until the pork reaches an internal temperature of 145°F.

Let the pork chops rest in the sauce for 5 minutes before serving to allow the flavors to meld.

For the sauce:1 can (10.5 oz) cream of mushroom soup1/2 cup chicken broth2 cloves garlic, minced1/2 tsp dried thyme

1/2 tsp dried thyme

Preheat your oven to 375°F (190°C). This ensures a perfectly even cooking environment for the pork chops.

Season the pork chops on both sides with salt and pepper. The seasoning is the foundation of flavor, so don’t skimp.

Heat olive oil in a large oven-safe skillet over medium-high heat. A hot skillet is key to achieving a golden sear.

Sear the pork chops for 3 minutes per side. Look for a rich, caramelized crust before flipping.

Remove the skillet from heat and stir in the cream of mushroom soup, chicken broth, minced garlic, and thyme around the pork chops. The liquid should come about halfway up the sides of the chops.

Transfer the skillet to the preheated oven and bake for 25 minutes. The pork is done when it reaches an internal temperature of 145°F (63°C).

Let the pork chops rest for 5 minutes before serving. This allows the juices to redistribute, ensuring every bite is moist.

For the pork chops:4 boneless pork chops, about 1-inch thick1 tbsp olive oil1/2 tsp salt1/4 tsp black pepper

4 boneless pork chops, about 1-inch thick

1/2 tsp salt

1/4 tsp black pepper

For the sauce:1 tbsp butter8 oz mushrooms, sliced1 small onion, finely chopped2 cloves garlic, minced1 can (10.5 oz) cream of mushroom soup1/2 cup milk1/2 tsp dried thyme

8 oz mushrooms, sliced

1 small onion, finely chopped

Heat olive oil in a large skillet over medium-high heat until shimmering.

Season pork chops with salt and pepper, then add to the skillet. Sear for 4-5 minutes per side, until golden brown. Remove and set aside.

In the same skillet, melt butter over medium heat. Add mushrooms and onion, sautéing until soft, about 5 minutes.

Stir in garlic and cook for 1 minute, until fragrant.

Whisk together cream of mushroom soup, milk, and thyme in a bowl, then pour into the skillet. Bring to a simmer.

Return pork chops to the skillet, spooning sauce over them. Cover and simmer on low heat for 10 minutes, until pork reaches an internal temperature of 145°F.

Let rest for 5 minutes before serving to allow juices to redistribute.

For the sauce:1 can (10.5 oz) cream of mushroom soup1/2 cup milk1 large onion, thinly sliced2 cloves garlic, minced1 tbsp butter

1 large onion, thinly sliced

Preheat your oven to 375°F (190°C).

Add the pork chops to the skillet and sear for 3-4 minutes on each side, or until golden brown. Tip: Avoid moving the chops too soon to ensure a good sear.

Transfer the seared pork chops to a baking dish and set aside.

In the same skillet, melt butter over medium heat. Add the sliced onions and minced garlic, sautéing until the onions are translucent and soft, about 5 minutes. Tip: Stir occasionally to prevent burning.

Pour in the cream of mushroom soup and milk, stirring to combine with the onions and garlic. Bring the mixture to a gentle simmer.

Pour the sauce over the pork chops in the baking dish, ensuring they are well covered.

Bake in the preheated oven for 25-30 minutes, or until the pork chops reach an internal temperature of 145°F (63°C). Tip: Use a meat thermometer for accuracy.

For the pork chops:4 boneless pork chops, 1 inch thick1 tbsp olive oil1 tsp salt1/2 tsp black pepper

4 boneless pork chops, 1 inch thick

For the sauce:2 tbsp unsalted butter8 oz mushrooms, sliced2 cloves garlic, minced1 tsp fresh thyme leaves1 cup heavy cream1/2 cup chicken broth

2 tbsp unsalted butter

1 tsp fresh thyme leaves

Preheat a large skillet over medium-high heat and add olive oil.

Season pork chops with salt and pepper, then sear in the skillet for 4-5 minutes per side, until golden brown. Remove and set aside.

In the same skillet, melt butter over medium heat. Add mushrooms and sauté until golden, about 5 minutes.

Add garlic and thyme, cooking for 1 minute until fragrant.

Pour in heavy cream and chicken broth, stirring to combine. Bring to a simmer and cook for 3 minutes, allowing the sauce to thicken slightly.

Return pork chops to the skillet, spooning sauce over them. Cover and cook for 5 minutes, or until pork reaches an internal temperature of 145°F.

For the gravy:1 can (10.5 oz) cream of mushroom soup1/2 cup milk1/2 cup chicken broth1 tsp garlic powder1/2 tsp onion powder

Preheat a large skillet over medium-high heat and add the olive oil.

Season both sides of the pork chops with salt and pepper.

Once the oil is shimmering, add the pork chops to the skillet. Sear for 3-4 minutes on each side, or until a golden crust forms. Tip: Avoid moving the chops too soon to ensure a good sear.

Remove the pork chops from the skillet and set aside on a plate.

In the same skillet, combine the cream of mushroom soup, milk, chicken broth, garlic powder, and onion powder. Whisk together until smooth. Tip: Scrape up any browned bits from the bottom of the skillet for extra flavor.

Return the pork chops to the skillet, spooning some of the gravy over them.

Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the pork chops reach an internal temperature of 145°F. Tip: Use a meat thermometer for accuracy.

Serve the pork chops hot, with extra gravy spooned over the top.

For the pork chops:4 bone-in pork chops, 1 inch thick1 tbsp olive oil1 tsp salt1/2 tsp black pepper

Preheat your oven to 350°F (175°C). This ensures even cooking and a perfectly tender chop.

Season both sides of the pork chops with salt and pepper. The seasoning is the foundation of flavor, so don’t skip this step.

Heat olive oil in a large skillet over medium-high heat. Once hot, add the pork chops. Sear for 3-4 minutes per side until golden brown. This locks in the juices.

In a bowl, whisk together cream of mushroom soup, milk, sour cream, garlic powder, and onion powder until smooth. The sauce should be creamy and free of lumps.

Transfer the seared pork chops to a baking dish. Pour the sauce over the chops, ensuring they’re fully covered. This step marries the flavors beautifully.

Bake in the preheated oven for 25-30 minutes, or until the pork chops reach an internal temperature of 145°F (63°C). Use a meat thermometer for accuracy.

Let the pork chops rest for 5 minutes before serving. This allows the juices to redistribute, ensuring moist bites.

For the pork chops:4 bone-in pork chops, 1-inch thick1 tbsp olive oil1 tsp salt1/2 tsp black pepper

4 bone-in pork chops, 1-inch thick

For the sauce:1 can (10.5 oz) cream of mushroom soup1/2 cup milk1/2 cup sour cream1/2 tsp garlic powder1/2 tsp onion powder

For the topping:1 cup shredded cheddar cheese1/4 cup grated Parmesan cheese

1 cup shredded cheddar cheese

1/4 cup grated Parmesan cheese

Season both sides of the pork chops with salt and pepper, enhancing their natural flavors.

Sear the pork chops for 3-4 minutes per side until golden brown, then transfer to a baking dish. Tip: Avoid overcrowding the skillet to ensure a proper sear.

In a bowl, whisk together cream of mushroom soup, milk, sour cream, garlic powder, and onion powder until smooth. Tip: Letting the soup sit at room temperature for 10 minutes beforehand makes blending easier.

Pour the sauce over the pork chops, ensuring each is generously coated.

Sprinkle cheddar and Parmesan cheeses evenly over the top. Tip: For a crispier topping, broil for the last 2 minutes of baking.

Bake uncovered for 25 minutes, or until the cheese is bubbly and slightly golden.

For the pork chops:4 bone-in pork chops, 1 inch thick2 tbsp olive oil1 tsp salt1 tsp black pepper1 tbsp dried thyme1 tbsp dried rosemary

1 tsp black pepper

1 tbsp dried thyme

1 tbsp dried rosemary

For the creamy mushroom sauce:2 cups sliced mushrooms1 small onion, finely chopped2 cloves garlic, minced1 cup heavy cream1/2 cup chicken broth1 tbsp butter1 tbsp all-purpose flourSalt and pepper to taste

1 tbsp all-purpose flour

Preheat your oven to 375°F (190°C). This ensures a perfectly cooked chop with a golden crust.

Season the pork chops evenly with salt, pepper, thyme, and rosemary. Let them sit at room temperature for 10 minutes to absorb the flavors.

Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork chops for 3 minutes on each side until golden brown. Tip: Avoid moving them around to get a good sear.

Transfer the skillet to the oven and bake for 10-12 minutes, or until the internal temperature reaches 145°F (63°C).

While the pork chops bake, melt butter in a separate pan over medium heat. Sauté onions and garlic until translucent, about 2 minutes.

Add mushrooms and cook until they release their juices and become tender, about 5 minutes. Sprinkle flour over the mushrooms and stir to coat evenly.

Slowly pour in chicken broth and heavy cream, stirring constantly to prevent lumps. Simmer the sauce for 5 minutes until it thickens. Season with salt and pepper. Tip: For a smoother sauce, you can blend half of it before adding back to the pan.

Remove the pork chops from the oven and let them rest for 5 minutes. This allows the juices to redistribute, ensuring moist chops.

Serve the pork chops drizzled with the creamy mushroom sauce.

For the sauce:1 can (10.5 oz) cream of mushroom soup1/2 cup milk1 cup sliced bell peppers (mixed colors)1/2 cup sliced mushrooms1 tsp garlic powder1/2 tsp onion powder

1 cup sliced bell peppers (mixed colors)

1/2 cup sliced mushrooms

Season the pork chops evenly with salt and black pepper.

Heat olive oil in a large skillet over medium-high heat. Once hot, add the pork chops. Sear for 3-4 minutes on each side until golden brown. Tip: Avoid moving the chops too soon to ensure a good sear.

Transfer the seared pork chops to a baking dish.

In the same skillet, add the sliced bell peppers and mushrooms. Sauté for 2-3 minutes until slightly softened.

Stir in the cream of mushroom soup, milk, garlic powder, and onion powder. Mix well and bring to a gentle simmer. Tip: Scrape the bottom of the skillet to incorporate any browned bits for extra flavor.

Pour the sauce over the pork chops in the baking dish, ensuring they’re well covered.

Bake in the preheated oven for 25 minutes, or until the pork chops reach an internal temperature of 145°F (63°C). Tip: Use a meat thermometer for accuracy.

Let the dish rest for 5 minutes before serving.

For the pork chops and potatoes:4 bone-in pork chops, about 1-inch thick4 medium potatoes, peeled and quartered2 tbsp olive oil1 tsp salt1/2 tsp black pepper

4 medium potatoes, peeled and quartered

For the cream of mushroom sauce:1 can (10.5 oz) cream of mushroom soup1/2 cup milk1/2 cup sour cream1/2 tsp garlic powder1/2 tsp onion powder

Season the pork chops and potatoes with olive oil, salt, and black pepper, ensuring they’re evenly coated.

Arrange the pork chops and potatoes in a single layer in a large baking dish.

Bake in the preheated oven for 25 minutes, flipping the pork chops and stirring the potatoes halfway through for even cooking.

While the pork chops and potatoes bake, whisk together the cream of mushroom soup, milk, sour cream, garlic powder, and onion powder in a medium bowl until smooth.

After the initial 25 minutes, pour the mushroom sauce over the pork chops and potatoes, covering them evenly.

Return the dish to the oven and bake for an additional 20 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the potatoes are tender.

Let the dish rest for 5 minutes before serving to allow the flavors to meld together beautifully.

For the sauce:1 can (10.5 oz) cream of mushroom soup1/2 cup chicken broth1 cup fresh spinach, chopped1/2 tsp garlic powder1/4 tsp onion powder

1 cup fresh spinach, chopped

1/4 tsp onion powder

Preheat a large skillet over medium-high heat and add 1 tbsp olive oil.

Season both sides of the pork chops with 1 tsp salt and 1/2 tsp black pepper.

In the same skillet, reduce the heat to medium and add the cream of mushroom soup, 1/2 cup chicken broth, 1/2 tsp garlic powder, and 1/4 tsp onion powder. Stir to combine, scraping up any browned bits from the bottom of the skillet.

Bring the sauce to a simmer, then add 1 cup chopped fresh spinach. Stir until the spinach is wilted, about 2 minutes. Tip: Fresh spinach cooks quickly, so add it at the end to retain its vibrant color and nutrients.

Return the pork chops to the skillet, spooning the sauce over them. Cover and simmer for 5-7 minutes, or until the pork chops reach an internal temperature of 145°F. Tip: Use a meat thermometer for perfect doneness.

Serve the pork chops hot, with the creamy mushroom and spinach sauce generously spooned over the top.