Quick, comforting, and full of flavor — ready in about 30 minutes!
This creamy pork chop dish is the perfect weeknight dinner when you want something hearty without hours in the kitchen. With just a handful of pantry staples and minimal prep, you’ll get juicy pork chops smothered in a silky mushroom sauce that’s as comforting as it is delicious.
🥣 Ingredients & Substitutions
- Pork chops: Boneless chops cook evenly and quickly. You can use bone‑in if preferred—but they may take a bit more time.
- Italian seasoning, garlic powder, paprika: Adds savory depth. If you don’t have Italian seasoning, use a mix of dried basil, thyme, and oregano.
- Onion & garlic: Fresh onion and garlic give the best flavor. If you’re in a pinch, you can use garlic paste or a little garlic powder.
- Chicken broth: Used to deglaze the pan and thin the sauce. You can substitute vegetable broth or white wine.
- Milk: Lightens and enriches the sauce. Use whatever you have (2%, whole milk, etc.).
- Cream of mushroom soup: The base for the creamy sauce. You could swap with cream of chicken or cream of celery in a pinch.
- Balsamic vinegar: Adds a nice tang and brightness. If you don’t have balsamic, red wine vinegar or white wine vinegar can work.
- Pasta (or other starch): To serve with the sauce. Alternatives include mashed potatoes, rice, or crusty bread to soak up sauce.
👩🍳 Instructions
- Season & sear the pork
Heat olive oil in a large sauté pan over medium-high heat. Season pork chops on all sides with Italian seasoning, garlic powder, paprika, salt, and pepper. Cook ~5–6 minutes per side until golden and cooked through. Work in batches if your pan is small. Remove chops and set aside. - Sauté aromatics
Using the same pan (no need to wipe clean), reduce heat to medium. Melt butter (if using), then add diced onion and a pinch of salt/pepper. Cook ~4 minutes. Add minced garlic and stir for ~30 seconds. - Deglaze & build sauce
Pour in chicken broth, scraping up browned bits from the pan bottom. Whisk to combine. Then whisk in milk and cream of mushroom soup. Let the sauce simmer over medium-low heat ~3 minutes until smooth and warmed through. Stir in balsamic vinegar and taste — adjust salt & pepper. - Finish & serve
Return pork chops (and any captured juices) to the pan. Let everything heat through for a minute or so. Serve the chops over pasta or your chosen starch, spooning the creamy mushroom sauce over top.
💡 Tips for Best Results
- Choose thicker chops. Thin ones overcook easily.
- Don’t skip the sear. It builds flavor and helps lock in juices.
- Control sauce consistency. If the sauce becomes too thick, thin with a splash of broth or milk.
- Add extra mushrooms. Sauté sliced fresh mushrooms before deglazing for a more robust mushroom flavor.
- Watch seasoning. Balsamic vinegar adds acidity, so taste before adding extra salt.
🧊 Storage & Reheating
- Make‑ahead: You can cook the pork chops and sauce separately and combine when ready to serve.
- Store: In an airtight container in the fridge for up to 3 days.
- Freeze: Slice or cut meat and pack with sauce. Freeze for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm gently over low heat, adding a splash of milk or broth to maintain creaminess.
Creamy Mushroom Pork Chops
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 4 boneless pork chops (about 1″ thick)
- 1–2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Kosher salt and freshly ground black pepper
- 1 tablespoon butter
- 1/2 cup diced yellow onion
- 6 cloves garlic, minced
- 1/4 cup chicken broth
- 3/4 cup milk (2% or whole)
- 1 (10.5 oz) can cream of mushroom soup
- 1/2 teaspoon balsamic vinegar
- Fresh chopped parsley (for garnish)
- Al dente pasta, mashed potatoes, or rice (for serving)
Instructions
- Season the pork chops with Italian seasoning, garlic powder, paprika, salt, and pepper.
- Sear the pork chops in olive oil over medium-high heat for 5–6 minutes per side, until golden brown and cooked through. Remove and set aside.
- In the same pan, reduce heat to medium and melt butter. Add onion, season with salt and pepper, and cook for 4 minutes.
- Add garlic and sauté for 30 seconds.
- Deglaze the pan with chicken broth, scraping up the browned bits.
- Whisk in milk and cream of mushroom soup. Simmer on low for 3–4 minutes, until the sauce is smooth and heated through.
- Stir in balsamic vinegar, then taste and adjust seasoning.
- Return pork chops to the pan and warm through for 1–2 minutes.
- Serve over pasta, potatoes, or rice, garnished with fresh parsley.