Creamy Mushroom Pork Chops

Creamy Mushroom Pork Chops are a one pot meal with a creamy sauce, buttery mushrooms and tender pork in just 30 minutes.

Just like my Smothered Pork Chops and Oven Baked Pork Chops, these Creamy Mushroom Pork Chops are the perfect entree to serve up on busy weeknights. 


Pork Chops with creamy mushroom sauce are a fantastic weeknight main course because of how quickly you can put together an entree that tastes like it took hours. As far as rich, thick sauce for pork chops go, using a can of creamy mushroom soup is a great shortcut that tastes amazing and makes this easy dinner recipe even easier.

This version of Smothered Pork Chops won’t take all afternoon to make because it uses creamy mushroom soup to make a decadent, yet easy, gravy that just tastes like it took you much longer to make!

And if you want to make this a homemade meal, use my homemade Condensed Mushroom Soup recipe that I use in all these recipes. You can make it ahead too and still make this a quick and easy meal for a weeknight.

These Creamy Mushroom Pork Chops are great with a side of Mashed Potatoes and Root Veggies covered in sauce. This particular recipe calls for bone-in Pork Chops, but you can also use it for boneless chops just as easily, but the cook time may differ slightly.

The best thing about this delicious recipe is that when you sear the pork, it comes out golden brown, crisp and tender all at the same time. Creamy Mushroom Pork Chops are a quick, easy dinner to make on a busy weeknight. You can also make it a day or two ahead of when you want to serve it up to save yourself some time. This easy recipe is one that you’ll want to break out again and again when you’re pressed for time but can’t stand to hit up one more drive through.


  • Season your pork chops with salt, pepper and thyme.
  • Add them to a large skillet (that you have a cover for) on high heat and sear for 3 minutes on each side.
  • Add the onion and mushrooms to the skillet, and cook for 2 minutes until the onions are translucent.
  • Pour the soup over the pork chops, onions and mushrooms then cover the skillet.
  • Reduce the heat to medium-low and cook for 20 minutes.


Creamy Mushroom Pork Chops


  • Add ins: Add a few minced garlic cloves and paprika to make garlic Mushroom Pork Chops. You could also add a dash of white wine to the skillet to add a little moisture to the pork chops while you sauté them.
  • Homemade Cream Soup: If you have a bit more time and ingredients on hand, I would recommend making homemade Cream of Mushroom Soup for this recipe. It will give you so much more flavor and none of the preservatives found in the canned versions.
  • Condensed Cream Soups: Speaking of making homemade cream soups, you can swap out Cream of Celery or Cream of Chicken for a twist on the gravy flavor in this dish.
  • Mushroom Overload: If you love mushrooms, serve these with Cream of Mushroom Pork Chops with rice using my Mushroom Rice recipe and a side of Roasted Garlic Butter Mushrooms for an explosion of earthy, delicious flavor!


  • What pork chop is the most tender? You want to use pork loin cut thin. You can also use a pork tenderloin, but they will cook at different rates.
  • Why are my pork chops tough? Pork chops are traditionally thin, so they cook really quickly. Overcooking them makes them tough.
  • What should I serve with pork chops? This kind of pork chop dish goes best with simple starches like rice or potatoes, and light veggies like green beans or broccoli.
  • What if I don’t have a skillet cover? That’s okay, I use a large heavy pan that has a larger base than the skillet I am cooking with. You can alternately use a large cookie sheet and weigh it down with a second pan or use a sheet of foil (the hard part here will be crimping against a hot pan so use pot holders if you use foil). You just want to keep the moisture in your pan.



  • Serve: You shouldn’t leave Creamy Mushroom Pork Chops out at room temperature for longer than about 2 hours.
  • Store: You can keep Creamy Mushroom Pork Chops in the fridge for up to 3 days. Always let them cool down to room temperature before you seal them up and put them away.
  • Freeze: You can freeze cooked Creamy Mushroom Pork Chops for up to 3 months. You want to make sure that the pork chops are tightly sealed to prevent freezer burn.


According to the USDA’s Official Website, pork chops are completely cooked through and ready to eat when the internal temperature reaches 145 degrees F (62.7 degrees C.) You should always check the thickest part of the pork chops with a meat thermometer to make sure that they’re completely cooked through before you serve them up to make sure no one gets sick.

Mushroom Pork with Stick of Butter Rice in white Bowl

These are crazy delicious with my Easy Stick of Butter Rice like pictured above!

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Creamy Mushroom Pork Chops

Creamy Mushroom Pork Chops are a one pot meal with a creamy ranch sauce, buttery mushrooms and tender pork in just 30 minutes.
Yield 4 Servings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 4 pork chops
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1/2 teaspoon dried thyme
  • 1 yellow onion , thinly sliced
  • 8 ounces brown mushrooms , sliced
  • 10.75 ounces condensed cream of mushroom soup


  • Season your pork chops with salt, pepper and thyme.
  • Add them to a large skillet (that you have a cover for) on high heat and sear for 3 minutes on each side.
  • Add the onion and mushrooms to the skillet, and cook for 2 minutes until the onions are translucent.
  • Pour the soup over the pork chops, onions and mushrooms then cover the skillet.
  • Reduce the heat to medium-low and cook for 20 minutes.


Calories: 278kcal | Carbohydrates: 8g | Protein: 34g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 618mg | Potassium: 816mg | Fiber: 1g | Sugar: 2g | Vitamin C: 3mg | Calcium: 19mg | Iron: 2mg
Keyword: Creamy Mushroom Pork Chops

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Sabrina: I love the format of your site. I can jump to the recipe and see what I might have to shop for immediately. Not like some where you have to dig and look to find the recipe. I love the format, but I have one suggestion………… can we have a photo of the dish when it is printed. Some of them look so mouthwatering, then I print them and I don’t know what it looked like. I am not interested in the nutrition facts, so I waste paper when then are printed on a separate page. But sometimes they are not, so if they are always that way, I would ask for the page 1 only. I have deleted all other food sites, and I love yours. The food is practical and good!

    1. I’m so glad you’re loving the site! Thanks for the feedback. I can send that information to my site developer and see what can be done.

    2. Sabrina, I love your site. I’m now retired and have started cooking duties at home (Lord help me). Do you have any suggestions for really tender pork chops, I seem to be hit and miss on the tenderness.

      1. I’m so glad you’re enjoying the site. You can always tenderize the pork by hitting with a meat mallet evenly across the surface. It’ll help to break up the tough muscle. Enjoy!

  2. I am retired and started sharing cooking with my wife. I have been using your recipes for six months and except when I make a mistake or two your recipes have all been great.
    Wife wings it when cooking but she wanted to make enchilada sauce. I told her to use your recipe. After h the lt an hour of discussing pros and cons of winging it she finally tried your recipe. She now shares this recipe with our friends.
    Thank you for taking the time to do this and help new cooks to cook great meals.

    1. Aw, I’m so happy to hear that you are both enjoying the recipes and it’s something you can do together. Thank you for coming back to let me know. Hope to see you trying more recipes and letting me know how they turn out!

    2. Mushroom porkchop so easy and delicious I had button mushroom iui on in fridge so I slice them and added so so good. Think I’m gonna try recipe with chicken how should i adjust

      1. If you use chicken, I would use chicken thighs. The cooking time is going to be about the same, just make sure it gets up to temp.

    1. Season your pork chops, brown on both sides, then add to a slow cooker with the rest of the ingredients. You will also want add more liquid so either another can of cream of mushroom or cream of chicken, plus a can worth of broth/water. Cook low 7-8 hours. Hopefully I will get my full slow cooker mushroom pork chops on the site soon 🙂