pork chop and cream of mushroom soup recipe

Written BySheba G Updated On
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The Best pork chop and cream of mushroom soup recipe

I first discovered this pork chop and cream of mushroom soup recipe when my husband was going through a tough time at work. He needed something hearty and comforting, and I found this recipe that fit the bill.

The combination of tender pork chops and rich, creamy mushroom soup was just what we both needed. Since then, this recipe has become a staple in our household.

My kids love it when I serve it with some crusty bread or over egg noodles. It’s a great way to get them to eat more vegetables too, as they don’t even notice they’re having a serving of sautéed spinach on the side.

As for me, I love how easy it is to make and how it’s perfect for any occasion, whether we’re having a family gathering or just need a quick weeknight dinner. The best part is that it’s actually quite healthy too – the pork chops are lean protein, the mushrooms add fiber and antioxidants, and the cream adds a touch of richness without being too heavy.

We’ve even made this recipe for our annual family reunion and everyone raved about it! It’s definitely one of my go-to recipes now.

Pork Chop and Cream of Mushroom Soup

4.8 from 781 votes

This hearty pork chop and cream of mushroom soup recipe is a comforting dish perfect for a cozy dinner. Tender pork chops are seared to perfection and served with a rich, creamy mushroom soup.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pork Chops

4 pork chops
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil

For the Cream of Mushroom Soup

2 tbsp butter
1 medium onion, finely chopped
8 oz mushrooms, sliced
2 cloves garlic, minced
2 tbsp flour
2 cups beef broth
1 cup heavy cream
1 tsp thyme
1 tsp parsley
salt and pepper to taste

👨‍🍳Directions

1Season pork chops with salt and pepper on both sides.
2Heat olive oil in a large skillet over medium-high heat.
3Place pork chops in the skillet and cook until browned, about 4-5 minutes per side.
4Remove pork chops from skillet and set aside.
5In the same skillet, add butter and melt over medium heat.
6Add onion and mushrooms, and cook until softened and lightly browned, about 5-7 minutes.
7Add garlic and cook for an additional 1 minute.
8Stir in flour to create a roux, cooking for 1-2 minutes.
9Gradually add beef broth, stirring continuously until the mixture thickens.
10Add heavy cream, thyme, and parsley.
11Stir well and bring to a simmer.
12Reduce heat to low and let the soup simmer for 10-15 minutes, until it has thickened slightly.
13Season the soup with salt and pepper to taste.
14Return the pork chops to the skillet, nestling them into the soup.
15Cover the skillet and let it simmer for an additional 10-15 minutes, until the pork chops are cooked through and the internal temperature reaches 145°F.
16Remove the skillet from heat and let the pork chops rest for 5 minutes before serving.
17Spoon the cream of mushroom soup over the pork chops and serve hot.

🔧Equipment

Skillet
Saucepan
Wooden spoon
Measuring cups and spoons
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 14g❤️Cholesterol: 120mg🧂Sodium: 800mg🌾Total Carbs: 12g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 34g

📝Notes

Tips: For added flavor, you can add a splash of white wine to the soup while simmering. You can also substitute chicken broth for beef broth if preferred. Serve with crusty bread or a side salad for a complete meal.

Watch Video Of How Pork Chop and Cream of Mushroom Soup Works

This pork chop and cream of mushroom soup recipe has become a staple in our household because of its versatility and ease of preparation.

We love serving it with some crusty bread or over egg noodles for a filling meal that everyone enjoys.

The best part is that it’s actually quite healthy too – the pork chops are lean protein, the mushrooms add fiber and antioxidants, and the cream adds a touch of richness without being too heavy.

❓ Frequently Asked Questions About Pork Chop and Cream of Mushroom Soup

Q: What type of pork chops should I use for this recipe?

A: You can use either boneless or bone-in pork chops for this recipe, whichever you prefer. If you’re looking for a leaner option, boneless pork chops are a good choice. If you want to add more flavor to your dish, bone-in pork chops are the way to go.

Q: Can I use different types of mushrooms for this recipe?

A: Yes, you can use different types of mushrooms for this recipe, such as button mushrooms, cremini mushrooms, or shiitake mushrooms. Just keep in mind that each type of mushroom will have its own unique flavor profile.

Q: How do I prevent the cream from curdling when adding it to the soup?

A: To prevent the cream from curdling when adding it to the soup, make sure to temper it by slowly pouring it into the hot soup while constantly stirring. This will help the cream mix in smoothly without separating.

Q: Can I make this recipe in advance?

A: Yes, you can make this recipe in advance by preparing the ingredients ahead of time and then assembling and cooking the soup just before serving. You can also store any leftover soup in an airtight container in the fridge for up to 3 days.

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.

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