My dad’s Cream of Mushroom Pork Chops are a family favorite and a perfect weeknight comfort-food dinner. Pan-seared pork chops simmered in a creamy mushroom sauce make an easy, satisfying meal. Serve with buttery egg noodles and a side of sweet corn for a classic plate that tastes like home.
This was my dad’s go-to pork chop recipe when we were growing up. He made it simply and without fuss, usually using whatever pork chops were on sale. I didn’t fully appreciate it as a kid; now it’s one of those recipes I turn to when I want something familiar and comforting.
My dad recently passed away after a battle with COVID. He was known for his stories, sarcastic humor, a deep love of sports and history, and his generosity. Cooking this recipe feels like a small celebration of him and the meals he shared with our family.
The ingredient list is straightforward: pork chops, salt and pepper, flour for dredging, olive oil and butter for searing, canned cream of mushroom soup, and milk to thin the sauce. You can use bone-in or boneless chops; my dad often bought thin boneless chops labeled “Manager’s Special.”
If you prefer making a mushroom sauce from scratch instead of using canned soup, this particular recipe won’t be the right fit. This is an easy, nostalgic recipe built around the convenience and flavor of canned cream of mushroom soup.
How to Make Cream of Mushroom Pork Chops
1. Pat the pork chops dry with paper towels and season both sides liberally with salt and pepper. Optional seasonings like garlic powder, onion powder, paprika, or a pinch of cayenne can be added to taste.
2. Dredge the seasoned chops in all-purpose flour. Putting the chops and flour in a large zip-top bag and shaking gently works well to coat them evenly.
3. Heat olive oil and a bit of butter in a large skillet or Dutch oven over medium-high heat. Sear the pork chops about 3–4 minutes per side, until a golden-brown crust forms. If your chops are thick, they may not be fully cooked after searing; you can finish them in a 350°F oven or continue to simmer them in the sauce until the internal temperature reads 145°F.
4. Reduce heat to medium and add three cans of cream of mushroom soup and 1½ cups of milk to the pan. Stir until smooth, bring briefly to a gentle boil, then reduce to a simmer. Season the sauce with additional salt and pepper if needed.
5. Nestle the seared pork chops into the mushroom gravy and simmer 2–3 minutes, until heated through and the sauce is bubbling gently. If you removed thick chops to finish in the oven, return them to the sauce to coat and warm before serving.
- Pork should reach an internal temperature of 145°F when fully cooked.
How to Serve Dad’s Pork Chops
Traditionally, my dad served these pork chops with a side of sweet corn—the frozen kind you heat quickly in a pot or microwave. The natural sweetness of the corn balances the creamy mushroom sauce beautifully. Peas also work well if you prefer them.
Buttery egg noodles are a must alongside these pork chops. Spoon the mushroom gravy over the noodles and serve the chops on top for a comforting, hearty plate.
More delicious pork chop recipes
- Pork chops with apples and butternut squash
- Garlic butter pork chops
- Smothered pork chops
- Baked pork chops
- Pork Milanese
- Shake-and-bake pork chops
Have you tried making Cream of Mushroom Pork Chops?
Share your experience in the comments where you found this recipe. I love hearing how people adapt family dishes—whether they change the seasoning, use different sides, or tweak the sauce. Tag your photos with the recipe name if you post on social media so others can find inspiration.
Ingredients
- 3 pounds pork chops (about 6 pork chops; adjust if chops are thinner)
- Salt and pepper, to season
- ½ cup all-purpose flour, for dredging
- 2 tablespoons olive oil, divided
- 2 tablespoons butter, divided
- 3 (10.5 ounce) cans cream of mushroom soup
- 1½ cups milk (2% recommended)
Instructions
- Pat pork chops dry and season with salt and pepper. Add optional spices if desired.
- Place flour and pork chops in a large bag and shake to coat evenly.
- Heat oil and butter in a large skillet or Dutch oven over medium-high heat. Sear chops 3–4 minutes per side until golden brown.
- If chops are thicker than 1 inch, finish them in a 350°F oven until they reach 145°F internally, then return to the pan when ready. Otherwise, continue on the stovetop.
- Reduce heat to medium and stir together the cream of mushroom soup and milk. Bring briefly to a gentle boil, then reduce to a simmer and season to taste.
- Nestle pork chops into the sauce and simmer 2–3 minutes until heated through. Serve over buttered egg noodles with a side of sweet corn or peas.
Notes
If your pork chops are cut thinner, purchase 2 to 2½ pounds to yield 6–8 thinner chops. For thicker restaurant-style chops, 3 pounds will provide about six hearty portions.
If you’re looking for another hearty, old-fashioned recipe, try a classic spaghetti meat sauce that combines ground beef and sausage for a rich, family-style meal.