Easy Cream of Mushroom Pork Chops Recipe
Published Nov 07, 2024
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Discover your new favorite comfort food! These Cream of Mushroom Pork Chops are everything you love about cozy, home-cooked meals—tender pork, golden sear, and a luscious, garlic-infused mushroom sauce that’s both dairy-free and gluten-free. In just 30 minutes, you’ll have a one-pan meal that’s perfect for weeknight dinners but elegant enough for guests.
Why You’ll Love This Pork Chops Recipe
There’s something about the rich, creamy mushroom sauce over tender pork chops that reminds me of cozy family dinners and chilly evenings by the fire. This simple recipe is one of my favorite comfort foods—rich, savory, and satisfyingly delicious. It’s a flexible recipe with simple swaps for dairy-free and gluten-free diets, so everyone can enjoy.
This cream of mushroom pork chop recipe is rich and full of flavor, thanks to a velvety mushroom sauce made with fresh garlic, onions, and mushrooms, all simmered to creamy perfection. Plus, it’s a 30-minute, one-pan wonder meal—minimal cleanup, maximum flavor! Perfect for any night of the week, these tender juicy pork chops bring cozy, nostalgic flavors to your dinner table with ease. Give it a try and let it warm you up!
You can also try using my homemade cream of mushroom soup in place of the sauce below. If you’re looking for other one-pan meals, make sure to check out my skillet sausage stir fry or creamy chicken and tomato bake.
Ingredients Notes
Pork Chops
- Thick-Cut Pork Chops: Choose bone-in or boneless, but make sure they’re at least 1 inch thick for juiciness. For a very tender pork chop, consider brining the chops for 30 minutes before cooking. Simply soak them in a mixture of water and salt, then rinse and pat dry before seasoning.
- Olive or Avocado Oil: Adds a nice sear and keeps the chops tender.
- Seasonings: Garlic powder, onion powder, paprika, salt, and black pepper create a savory, flavorful crust.
- Parsley: For garnish
Cream of Mushroom Sauce
- Dairy-Free Butter: Adds richness; regular butter works well if you’re not dairy-free.
- Fresh Mushrooms: Use any variety you like (button or cremini work great), finely chopped for a smooth, creamy sauce.
- Fresh Garlic: Minced finely to release its natural oils and blend seamlessly into the sauce
- Onion: Choose a yellow or white onion for a mild, slightly sweet flavor that complements the mushrooms. Finely chop the onion so it cooks down smoothly into the sauce, helping to create a creamy, cohesive texture.
- Gluten-Free All-Purpose Flour: Thickens the sauce without gluten; regular flour is fine if gluten-free isn’t necessary.
- Chicken Broth: Use low-sodium chicken broth to control the salt level in the sauce. For a richer flavor, homemade or high-quality store-bought broth works best, but vegetable broth can also be substituted if you prefer a plant-based option.
- Dairy-Free Milk: Almond, soy, or coconut milk all work. For a richer sauce, try canned coconut milk!
For exact ingredient amounts, see the full printable recipe card below.
Step-by-Step Instructions
Step 1: Season the Pork Chops. Generously season both sides of the pork chops with salt, pepper, garlic powder, onion powder, and paprika. If you’ve brined the chops, remember to use less salt in this step.
Step 2: Sear the Pork Chops. In a large cast-iron skillet, heat 1 tablespoon of avocado or olive oil over medium-high heat. Add the seasoned pork chops in a single layer to the hot skillet and sear for 3-4 minutes on each side until they’re golden brown. Remove the pan-fried pork chops and set aside.
Step 3: Sauté the Mushrooms and Onions. Using the same skillet, melt 2.5 tablespoons of dairy-free butter over medium heat. Add the finely chopped onions and mushrooms, cooking for 5-7 minutes until the vegetables soften and the mushrooms release their moisture. Stir in minced garlic and cook for another 1-2 minutes.
Step 4: Deglaze. After searing the pork chops, deglaze the pan with a splash of extra chicken broth before adding the mushrooms and onions. This quick step will lift all the browned bits from the pan, adding even more depth to the mushroom sauce.
Step 5: Create the Base for the Sauce. Sprinkle the gluten-free flour over the mushroom mixture, stirring constantly for 1-2 minutes to cook out the raw flour taste.
Step 6: Add Broth and Dairy-Free Milk. Slowly pour in the chicken broth, stirring well to avoid lumps. Continue stirring as the sauce thickens, then add the dairy-free milk. Season with salt and pepper to taste, and let the soup mixture simmer for 5-7 minutes to thicken.
Step 7: Simmer with Pork Chops. Nestle the seared pork chops back into the sauce, reduce heat to low, and cover. Let them simmer for 10-15 minutes or until fully cooked (internal temperature of 145°F/63°C).
Step 8: Serve and Garnish. Once done, serve the pork chops hot, topped with the creamy mushroom sauce. Garnish with fresh parsley or your favorite herbs.
Mac’s Pro TipS
Expert Tips for the Best Pork Chops
Swap the Sauce: If you’re not feeling cream of mushroom, try cream of chicken or cream of celery.
Use a Meat Thermometer: For juicy, tender pork, make sure they reach 145°F internally.
Brine for Extra Juiciness: Brining adds moisture and tenderness to the pork chops. If you have a little extra time, brine the chops in a simple saltwater solution for 30 minutes before cooking.
Cook Low and Slow for Tender Chops: After searing, a low simmer allows the flavors to meld without overcooking the pork.
Choose the Right Skillet: Cast iron skillets hold heat well and create a beautiful sear on the pork chops.
Serving Suggestions
- Pair these Creamy Mushroom Pork Chops with creamy mashed potatoes or fluffy rice
- For a low carb meal, a side of roasted vegetables or garlic-infused green beans.
- The cream of mushroom sauce recipe also tastes amazing over buttered noodles, egg noodles, or creamy polenta for a heartier meal.
- I love serving this dish with some crusty bread so I can sop up every last drop of the creamy mushroom sauce!
Storage and Reheating Tips
- Refrigerate: The best way to store leftover pork chops is in an airtight container in the fridge for up to 3-4 days.
- Reheat: Warm gently on the stovetop over low heat, adding a splash of broth or milk if the sauce has thickened too much.
- Freezing: The mushroom sauce may slightly separate when frozen, but reheating slowly and stirring well can help bring it back together.
Recipe FAQs
Absolutely! This is a great recipe to prepare ahead of time. Make the cream of mushroom soup recipe and sear the pork chops in advance. Store them separately in the fridge, then combine and reheat before serving.
Simply simmer the sauce a bit longer to reduce it, or add a small slurry of cornstarch and water if it needs extra thickening.
Yes, bone-in pork chops work beautifully in this recipe. Just add a few extra minutes to the simmer time.
For this dish, a meat thermometer is important to ensure the pork chops reach the correct internal temperature.
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Easy Cream of Mushroom Pork Chops Recipe
Ingredients
Pork Chops
- 4-5 boneless pork chops
- 1 tbsp olive or avocado oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp paprika
- Parsley for garnish
- Salt and pepper to taste
Cream of Mushroom Sauce
- 2.5 tablespoons dairy-free butter or regular butter if not dairy-free
- 2 cups mushrooms finely chopped
- 3 cloves garlic minced
- 1 small onion finely chopped
- 3 tablespoons gluten-free all-purpose flour or regular all-purpose flour if not gluten-free
- 1 ¾ cups chicken broth
- 1 cup dairy-free milk such as almond soy, or coconut milk or regular milk if not dairy-free
- Salt and pepper to taste
Instructions
- Season Pork Chops: Season the pork chops with salt, pepper, garlic powder, onion powder, and paprika on both sides.
- Sear Pork Chops: Heat 1 tablespoon of olive or avocado oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes on each side until golden brown. Remove the pork chops from the skillet and set them aside.
- Sauté Vegetables: In the same skillet, melt 2.5 tablespoons of dairy-free butter over medium heat. Add the finely chopped onion and mushrooms. Sauté for 5-7 minutes until the vegetables are softened and the mushrooms release their moisture. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Make the Roux: Sprinkle the gluten-free flour over the sautéed vegetables and stir well to combine. Cook for 1-2 minutes, stirring constantly to eliminate the raw flour taste.
- Add Liquid: Slowly pour in the chicken broth while stirring to prevent lumps. Continue stirring until the mixture begins to thicken. Add the dairy-free milk (or regular milk), and stir to combine. Season with salt and pepper to taste. Let the sauce simmer for 5-7 minutes, allowing it to thicken. Do be patient. In order to thicken, the sauce will need to heat and it will take some time and won’t happen right away.
- Return Pork Chops: Add the seared pork chops back to the skillet, nestling them into the mushroom sauce. Reduce the heat to low, cover, and simmer for 10-15 minutes, or until the pork chops are fully cooked (internal temperature should reach 145°F/63°C).
- Serve: Once the pork chops are cooked through and tender, serve them hot with the creamy mushroom sauce on top. You can garnish with fresh herbs such as parsley.
Notes
- Use a Meat Thermometer: For juicy, tender pork, make sure they reach 145°F internally.
- Brine for Extra Juiciness: Brining adds moisture and tenderness to the pork chops. If you have a little extra time, brine the chops in a simple saltwater solution for 30 minutes before cooking.
- Cook Low and Slow for Tender Chops: After searing, a low simmer allows the flavors to meld without overcooking the pork.
- Choose the Right Skillet: Cast iron skillets hold heat well and create a beautiful sear on the pork chops.
- Swap the Sauce: If you’re not feeling cream of mushroom, try cream of chicken or cream of celery.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
