This recipe is so cozy it’s great for cooler weather, but so darn delicious that I cook it all year round. I love the flavors and how versatile it is. You can serve your chops over a big bed of egg noodles, family style (the kids love this!), or make it fancy with steamed rice and a glass of white wine for date night. It’s perfect for any occasion. It’s also a breeze to make because everything comes together in under an hour. Plus, pork chops with cream of mushroom sauce are totally affordable. What’s not to love? 💯 First, homemade sauce is easy! With minimal ingredients and basic cooking techniques, anyone can make it. Second, it’s just so tasty. Try it, and see if you aren’t hooked. 😉
Recipe Ingredients
How to Make Cream of Mushroom Pork Chops
Sear the Pork Chops
Season pork chops with salt, pepper, and Creole seasoning. Heat Oil – Add olive oil to a large skillet, cast iron if you have one, on medium to high heat. Sear – When the pan is hot, sear the chops on each side for 3-4 minutes until golden brown and the center is no longer bright pink (fry in batches if needed). Transfer them to a plate and set aside.
Make the Cream Sauce
Saute Mushrooms – Add the sliced mushrooms to the same skillet and season with salt, pepper, and Creole seasoning. Cook for 3-4 minutes until slightly softened. Take them out of the pan and set aside. Onions – Then, add butter to the skillet, followed by the onion, and cook until tender and translucent – about 3-5 minutes. Do not brown the onion. Seasoning – Add the garlic and thyme, and stir for about a minute. The Roux – Stir in the flour and continue cooking for another minute until flour and onions are well combined. Add Liquid – Pour in the chicken stock. Follow with the evaporated milk, a little at a time, until it forms a silky paste and starts simmering. Then add the bay leaf. Simmer your sauce over medium-low for about 5 minutes. Assembly – Return mushrooms and their juice to the skillet, followed by chicken bouillon and Worcestershire sauce. Add Cream – Finally, pour in the cream and stir. Adjust salt, pepper, and Creole seasoning to taste. Simmer – Lower the heat and simmer it all for about 5 minutes.
Final Stretch
Add Pork Chops – Next, add the pork chops and their juices back to the skillet. Let them simmer for 8-10 minutes until cooked through. (The internal temperature should be 145℉/63℃ in the thickest parts.) Adjust Seasonings – Add more cream or chicken broth to reach your desired consistency. Serve – Garnish with chopped parsley and serve them up hot.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
Feel free to make this meal a day or two ahead. Your pork chops will keep in an airtight container in the fridge for a day or two. Reheat in a skillet on medium until heated through.
Serving and Storage Instructions
Serve cream of mushroom pork chops piping hot and piled onto your favorite carb. Garnish with some chopped parsley if you’re all about the aesthetics. 😍 Store leftover pork chops in their sauce in an airtight container in the fridge for 3-4 days. You can reheat it however you’d like – in the microwave, on the stovetop, or even in the oven. Yes, you can freeze leftovers for 3-6 months.
What Goes With Cream of Mushroom Pork Chops
I love serving these over egg noodles or a steaming bed of jasmine rice. But they also taste incredible over a bed of garlic mashed potatoes. To make it a balanced meal, I also like to serve some veggies on the side, like bacon-wrapped asparagus. Roast potatoes and carrots also go well with this dish. 🤩
More Delectable Pork Chop Recipes to Try
Conclusion
This rich, cozy, and super easy cream of mushroom pork chop recipe is for the books, my friend. Looking for more easy recipes to spice up your weeknight dinner routine? Then follow me on Instagram. 😄
Watch How to Make It
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