pork chop mushroom soup recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best pork chop mushroom soup recipe

This pork chop mushroom soup started as a way to use up two chops I had thawed and didn’t feel like grilling. I seared them, built a broth in the same pot, added mushrooms and a little rice, and my family finished the whole thing before I sat down. Now it goes on the rotation every couple of weeks, usually on a Tuesday when I want something warm but don’t want to spend an hour at the stove. It takes about 45 minutes start to finish, most of that hands off.

My kids are picky in the usual ways, and they eat this without negotiation. The pork comes out tender because it finishes in the broth instead of cooking dry in a pan, and the mushrooms soften into something that doesn’t feel like a vegetable they have to get through. My husband takes the leftovers to work the next day and says it holds up better than most soups do. I make it for regular weeknights, but it also works when someone in the family is under the weather or when I need a pot of something to bring to a friend.

The ingredient list is short and I usually have all of it. Pork chops bring the protein, mushrooms and onions add substance, and the broth does most of the flavor work without needing anything from a can. I use low sodium broth so I can control the salt, and I skip heavy cream entirely, which keeps it light enough to eat often. A bowl of this with bread on the side is a full meal, and it reheats well, so I don’t mind making a big pot.

Creamy Pork Chop and Mushroom Soup

4.5 from 996 votes

Seared pork chops simmer in a savory mushroom broth until tender, then get sliced and stirred back into a lightly creamy soup. It is a one-pot dinner that turns an everyday cut of pork into something cozy and filling.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 410 kcal

🥘Ingredients

For the Pork Chops

4 bone-in pork chops, about 3/4 inch thick (1 1/2 to 2 lbs total)
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp olive oil

For the Soup

1 tbsp unsalted butter
1 medium onion, diced (about 1 cup)
2 stalks celery, diced
12 oz cremini mushrooms, sliced
1 tsp dried thyme
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups low-sodium chicken broth
1 cup whole milk
1 tbsp soy sauce
2 tbsp chopped fresh parsley
Salt and black pepper, to taste

👨‍🍳Directions

1Pat the pork chops dry with paper towels and season both sides with the salt and pepper. Let them sit at room temperature for 15 minutes while you chop the onion, celery, and mushrooms.
2Heat 1 tbsp of the olive oil in a large Dutch oven over medium-high heat until it shimmers. Add two chops and sear 3 to 4 minutes per side, until deep golden brown. Move them to a plate and repeat with the remaining oil and chops. They will finish cooking in the soup.
3Lower the heat to medium and add the butter, onion, and celery. Cook 5 minutes, stirring occasionally, until the onion is soft and translucent.
4Add the mushrooms and thyme. Cook 6 to 8 minutes, stirring, until the mushrooms release their liquid, the liquid cooks off, and the edges brown.
5Stir in the garlic and cook 30 seconds, just until fragrant.
6Sprinkle the flour over the vegetables and stir constantly for 1 minute to coat everything evenly.
7Pour in the broth a splash at a time, scraping up the browned bits from the bottom of the pot. Stir in the milk and soy sauce, then bring the pot to a gentle simmer.
8Return the pork chops and any juices on the plate to the pot. Simmer gently, partially covered, 12 to 15 minutes, until the chops register 145°F on an instant-read thermometer.
9Lift the chops out, rest them 5 minutes, then cut the meat off the bone into bite-size pieces and return it to the pot. Stir in the parsley, taste, and adjust the salt and pepper before serving.

🔧Equipment

Large Dutch oven or heavy-bottomed pot
Tongs
Cutting board
Chef’s knife
Wooden spoon
Ladle
Instant-read thermometer
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 410 kcal🧈Total Fat: 24g💛Saturated Fat: 8g❤️Cholesterol: 95mg🧂Sodium: 760mg🌾Total Carbs: 15g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 34g

📝Notes

Tips: Brown the chops in batches so they sear instead of steam; crowding the pot leaves them gray and tough. Pull the pork at 145°F and no later, since it keeps cooking as it rests and slices. If the soup looks thin, simmer it uncovered for a few extra minutes after adding the sliced pork. Swap in half-and-half for a richer broth, or leave out the milk and add an extra half cup of broth for a lighter, brothy version. Leftovers keep in the refrigerator up to three days; reheat gently over low heat and thin with a splash of broth, because the flour thickens the soup as it sits.

Watch Video Of How Creamy Pork Chop and Mushroom Soup Works

This pork chop mushroom soup recipe is one I keep coming back to because it feeds a crowd without a lot of fuss, and it works just as well for a weeknight dinner as it does for a family gathering. The pork chops stay tender in the mushroom broth, and the whole pot comes together in about an hour with ingredients I usually already have on hand. It is simple comfort food that people always ask me for the recipe on.

❓ Frequently Asked Questions About Creamy Pork Chop and Mushroom Soup

1. Can I use bone-in pork chops instead of boneless?

Yes. Bone-in chops work well and often stay juicier because the bone insulates the meat. Add about five minutes to the sear-and-simmer time, and check doneness with an instant-read thermometer rather than relying on the clock. Pull the chops at 140°F to 145°F and let them rest while you finish the soup.

2. What kind of mushrooms work best in this soup?

Cremini and white button mushrooms are the most reliable everyday choice, and a mix of the two adds depth. If you want a deeper, woodsier flavor, fold in a handful of shiitake or oyster mushrooms. Whichever you use, wipe them clean with a damp paper towel instead of soaking them, and brown them in a dry-ish pan so they release their moisture and caramelize rather than steam.

3. Why did my pork chops turn out tough?

Overcooking is almost always the cause. Pork chops are lean and dry out quickly once they pass 145°F. Sear them briefly over medium-high heat to build color, then lower the heat and let them finish gently in the broth. Slicing against the grain before serving also makes a noticeable difference in tenderness.

4. Can I make this soup ahead of time or freeze it?

The soup keeps well in the refrigerator for up to three days in a sealed container. Reheat it gently on the stovetop with a splash of broth to loosen the liquid. Freezing is possible, but the potatoes and mushrooms soften and the pork can turn mealy after thawing, so it is best to freeze the base without the pork and add freshly cooked chops when you reheat.

5. How do I thicken the broth without heavy cream?

Sprinkle a tablespoon of flour over the softened onions and mushrooms and stir for a minute before adding the broth, or mash a few of the cooked potatoes against the side of the pot. A cornstarch slurry, made with one tablespoon of cornstarch whisked into two tablespoons of cold water, also works; add it near the end and simmer for a couple of minutes until the broth coats the back of a spoon.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts