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This 25-minute cream of mushroom soup pork chops recipe has tender and juicy pork chops in a rich and creamy sauce! Condensed soup is the ultimate shortcut.
Try my Creamy Spinach Mushroom Pork Chops for a from-scratch version, or make my Cream of Mushroom Soup Chicken if you’re craving chicken instead.
Why you’ll love it
Pork chops are such a great protein and just as easy to cook as chicken. This creamy pork recipe is ideal for beginner cooks and busy parents. Condensed soup is a lifesaver after a long workday, and you don’t need to spend forever at the grocery store.
These cream of mushroom pork chops are ready in under half an hour, and you’ll have perfectly cooked pork every time. That means every bite has tender pork to go with all that irresistible thick and creamy mushroom sauce with golden onions and garlic. The sauce is just so tasty.
What you’ll need
- Pork chops – I suggest boneless pork chops that are 3/4″ to 1″ thick
- Garlic powder – along with salt & pepper, it draws out the flavors of the meat and infuses savory goodness
- Olive oil and butter – for sautéing and making the base of the sauce
- Onion – I prefer sweet (Vidalia) onions
- Broth – chicken broth adds more dimension and moisture. Beef broth works too for even deeper flavor.
- Cream of mushroom soup – condensed soup is a fantastic readymade ingredient to craft sauces with!
Helpful tips
- Pork is safe to eat when it’s 145F and a little pink inside. Be mindful that it’s easy to overcook pork, so don’t go much past that internal temperature or you’ll end up with chewy meat.
- You can use bone-in pork chops if you prefer. You may want to sear them in batches so you don’t crowd the skillet.
How to make cream of mushroom pork chops
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Season the pork chops with salt & pepper and garlic powder. In a hot skillet, pan sear the pork on both sides until golden, then transfer to a plate. Reduce the heat, and cook the onions until lightly browned. Stir in the broth and condensed soup until smooth.
Return the pork chops and any juices to the pan. Continue to cook until the pork is cooked through. Add a splash of broth if the sauce gets too thick. Garnish with fresh parsley if using, and season with additional salt & pepper as needed.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I cannot stress how useful an instant read meat thermometer is here! Pork is perfectly cooked at 145F.
- I used my Lodge cast iron skillet for this one. It’s inexpensive and reliable.
- A pair of kitchen tongs make it effortless to flip the pork.
- I always like to mention my fave cooking spoon that won’t scratch cookware.
Substitutions and variations
- You could try subbing a different variety of condensed soup if you’re not a mushroom fan. Cream of chicken or celery should work!
- For an elegant touch, replace the chicken broth with dry white wine (e.g., sauvignon blanc or pinot grigio).
- Add in some baby spinach prior to adding the pork chops back in the pan for a pop of freshness.
What to serve with these pork chops
- Pair with my Easy Roasted Brussels Sprouts, this Creamed Spinach, or Maple Roasted Carrots for veggie sides.
- For a starchy side, try your favorite variety of rice, Quick Buttered Noodles, these Mashed Potatoes, or crispy Roasted Red Potatoes.
- To balance the whole meal, try a salad with spring mix and my simple Honey Mustard Dressing from scratch.
Leftovers and storage
- Store leftover pork chops and sauce for 3-4 days in the fridge in a covered container.
- For best results, reheat slowly over a low heat so as not to dry the pork out.
- The sauce may change texture if you freeze it, so I don’t recommend doing that.
If you made these creamy pork chops, leave a star rating and review below! Ask any questions not answered above. Tag me #saltandlavender on Instagram if you made any of my recipes.
Cream of Mushroom Soup Pork Chops
Ingredients
- 4 pork chops see note
- Salt & pepper to taste
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 1/2 medium onion chopped
- 1/3 cup chicken or beef broth
- 1 (10.5 ounce) can condensed cream of mushroom soup
- Chopped parsley optional, to taste
Instructions
- Take the pork chops out of the fridge 15-30 minutes prior to starting the recipe if you can. Season them with salt & pepper and the garlic powder.
- To a skillet, add the olive oil and 1 tablespoon of the butter over medium-high heat. Let the pan heat up for a few minutes, and once it's hot, cook the pork chops for 3-5 minutes/side or until golden (3 minutes for thinner chops and 5 minutes for pork chops up to 1" thick). Once the pork chops are done searing, transfer them to a plate.
- Reduce the heat to medium and add the remaining tablespoon of butter and the onions. Cook for 5-7 minutes, stirring fairly often, or until they're softened and lightly browned.
- Add the chicken broth and condensed soup to the skillet and stir until smooth.
- Reduce the heat to medium-low and add the pork chops back in, along with the juices left on the plate. Cook for another 3-5 minutes or until the pork is cooked through. If the sauce becomes too thick, simply add another splash of chicken broth.
- Season with extra salt & pepper if needed and sprinkle the parsley on top if using. Serve immediately.
Notes
- You can use boneless pork chops like I did or bone-in if you prefer (but you may need to sear them in batches if they’re particularly large). I recommend pork chops that are 0.75-1″ thick.
- Condensed soup can be fairly salty, so use low-sodium alternatives if needed (e.g. low sodium broth), and go easy on the salt & pepper.
- Adapted from Campbell’s.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made this tonight, love all her recipes. But I did brine my pork chops first. I find this keeps pork chops so moist. Everything else was excellent! Thank you
You’re very welcome, Heather! 😀
Delicious! I even used some moderately freezer burned pork chops. I also put in an extra can of mushroom soup, a can of mushrooms and a dash of white wine and made a double batch of sauce. Awesomeness for dinner and then lunch.
I’m so happy it worked out, Denny!! 😀 Thanks for your review!
Luv this recipe. Make it often
Chops are tender and the flavor is fabulous .Easy fix great family meal. I use beef broth or chicken broth..And serve with broccoli and pour the gravy over it too.
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Love that!! Thanks, Joanne!
This was so delicious and easy. Made a few tweaks- added paprika to the chops, sautéed garlic with the onions and some umami mushroom seasoning, and added a few tablespoons of Greek yogurt to the sauce. We ate it with white rice and it is definitely going in our dinner rotation. Thank you for sharing this!
You’re very welcome, Spencer!
Recipe was easy to follow and came together as described.
I added mushrooms a little before the onions. Def a bit more broth was helpful.
Liked how it all came together and was quite tasty.
So glad you liked it, Brenda!
My family likes extra sauce to put on mashed potatoes with this recipe. So, I use 2 cans of soup and 1 can broth. Comes out amazing every time! Thank you for the recipe!
You’re very welcome!
The chops were lovely and moist! But all was bland. I should have realized as there were not any spices other than garlic. I will do this recipe again but with more umph! 🙂
Hi Sam! It’s meant to be a super simple recipe using minimal ingredients, but you could definitely dress them up next time as needed.