Cream of Mushroom Pork Chops with tender seared pork and rich, creamy mushroom gravy. This easy skillet recipe is perfect for weeknight dinners, family meals, and comfort food recipes. Made with simple ingredients like cremini mushrooms, cream of mushroom soup, and aromatic seasonings, it’s a flavorful pork chop recipe that pairs perfectly with mashed potatoes, rice, or roasted vegetables.

Ingredients

4 bone-in pork chops, about 1-inch thick
1 teaspoon Lawry’s Seasoned Salt
1 teaspoon dried thyme
1 teaspoon granulated garlic or garlic powder
½ teaspoon paprika
½ teaspoon freshly ground black pepper, plus more to taste
2 tablespoons olive oil
¼ cup dry sherry
8 ounces cremini mushrooms, sliced
2 teaspoons Worcestershire sauce
10.75-ounce can condensed cream of mushroom soup
½ cup half-and-half or whole milk
Fresh parsley or thyme, chopped (optional, for garnish)

Instructions

1. Prepare the Pork Chops

Allow the pork chops to rest at room temperature for 30 minutes, if possible.
Pat the pork chops dry with paper towels.
In a small bowl, combine seasoned salt, granulated garlic (or garlic powder), dried thyme, paprika, and black pepper.
Season both sides of the pork chops, pressing the seasoning into the meat.

2. Sear the Pork Chops

Heat olive oil in a large skillet over medium-high heat.
Add the pork chops and cook undisturbed for 3–4 minutes per side until nicely seared.
Remove the pork chops from the skillet, turn off the heat, and set aside.

3. Make the Mushroom Gravy

Add the dry sherry to the hot empty skillet and return to medium heat. Scrape up browned bits from the bottom.
Add the mushrooms and cook for 2 minutes until slightly softened.
Stir in Worcestershire sauce and cook for another minute.
Add the cream of mushroom soup and gradually stir in half-and-half (or milk) until smooth.

4. Combine and Simmer

Return the seared pork chops and any accumulated juices to the skillet.
Bring the gravy to a low boil, then reduce heat to low.
Spoon gravy over the chops and simmer, uncovered, for 5 minutes, or until the pork reaches an internal temperature of 145°F.

5. Serve

Season with additional black pepper and garnish with parsley or thyme.
Let rest for 5 minutes before serving. Serve with mashed potatoes or rice and plenty of mushroom gravy.

Why You’ll Love This Recipe

This recipe combines tender, juicy pork chops with a rich, creamy mushroom gravy. It’s a comforting weeknight dinner or family-friendly meal that pairs perfectly with mashed potatoes, rice, or roasted vegetables.

Tips

Patting the pork chops dry ensures a better sear.
Use a meat thermometer to prevent overcooking; pork should reach 145°F.
Deglazing with sherry adds depth of flavor to the gravy.

Variations and Substitutions

Creamy Options: Use half-and-half, whole milk, or heavy cream for richer gravy.
Mushrooms: Try white button mushrooms or portobello slices for different textures.
Alcohol-Free: Substitute sherry with low-sodium chicken broth if preferred.
Seasonings: Add garlic powder, onion powder, or smoked paprika for extra flavor.

FAQs

Can I use boneless pork chops?
Yes, but adjust cooking time slightly to avoid overcooking.

Can this be made ahead?
Yes, prepare the pork chops and gravy in advance and reheat gently before serving.

Is this recipe gluten-free?
Check the cream of mushroom soup label, as some brands contain gluten. Use a gluten-free variety if needed.

Serving

Serve the pork chops with mashed potatoes, rice, or egg noodles to soak up the mushroom gravy. Steamed vegetables or a fresh green salad make a great side.

Suggestions

Garnish with fresh parsley, thyme, or chives for color and aroma.
Pair with a glass of white wine like Chardonnay or Pinot Grigio.
Leftovers make a great sandwich filling with gravy-soaked bread.