by HangryHanna
Hate reading? ME TOO! That’s why I’ve included some videos below.
I’m thrilled to share my favorite easy pork chop recipe with you! This dish brings back warm childhood memories, but with a gourmet twist. Picture tender pork chops bathed in a creamy mushroom sauce – pure comfort food at its finest.
What makes this weeknight dinner special? It’s simple to prepare, using minimal ingredients and prep time. Plus, it’s packed with protein – about 23 grams per serving. Perfect for those busy evenings when you crave a hearty, satisfying meal without spending hours in the kitchen.
Ready to dive into this delicious adventure? Let’s get cooking!
Table of Contents
Exact Ingredients List (+ Possible Substitutes)
I love making cream of mushroom pork chops. I’m excited to share my go-to ingredient list with you. The star of this dish is bone-in pork chops, about 1-inch thick.
For the seasoning for pork chops, I use a blend of garlic powder, paprika, salt, and pepper. This mix gives the meat a delicious flavor boost.
The creamy sauce comes from a can of cream of mushroom soup and half-and-half. I also add fresh mushrooms for extra texture and taste. Here’s a quick list of the main pork chop ingredients:
- Bone-in pork chops
- Butter
- Cream of mushroom soup
- Half-and-half
- Fresh mushrooms
Don’t worry if you’re missing something. You can use boneless pork chops instead of bone-in. Cooking oil works as a substitute for butter. Whole milk can replace half-and-half in a pinch. If fresh mushrooms aren’t available, canned ones will do the trick.
Remember, the key to great pork chops is in the seasoning. Feel free to adjust the spices to your liking. With these ingredients on hand, you’re all set to create a mouthwatering meal!
Instructions
I love cooking pork chops, and this cream of mushroom pork chop recipe is a favorite. Let’s dive into how to cook pork chops with this delicious method.
Start by brining your pork chops. This step is optional but enhances flavor and juiciness. Next, season the chops generously with salt and pepper. Heat a pan until it’s smoking hot, then sear the chops for a golden crust.
Remove the chops and sauté mushrooms in the same pan. The mushrooms will absorb all those tasty bits left behind. Now, it’s time for the star of the show – the cream sauce. Mix cream of mushroom soup with milk and seasonings for a rich, velvety texture.
- Pour the sauce over the pork chops in a baking dish
- Bake at 350°F for about 25-30 minutes
- Check internal temperature reaches 145°F
- Let the chops rest for 5 minutes before serving
The entire process takes around 40 minutes. Remember, the key to perfectly cooked pork chops is not overcooking them. This cream of mushroom pork chop recipe results in tender, flavorful meat every time.
“Cooking is like love. It should be entered into with abandon or not at all.”
Tips, Tricks & Storing
I’ve found some great tips for cooking pork chops. Start with chops that are at room temperature. This makes them cook evenly. I like to use 1-inch thick chops with bones for juicy meat.
A cast iron skillet is perfect for cooking these chops. It gets hot evenly and sears the meat well.
Brining your pork chops before cooking can make them taste amazing. Just soak them in a mix of salt and water for 30 minutes. This keeps the meat moist and adds flavor.
Storing leftover pork chops is easy. Put them in a container that seals well and keep them in the fridge for 4 days. When you reheat them, use low heat in a covered skillet. This keeps the meat from drying out.
- Use room temperature pork chops
- Choose 1-inch thick bone-in chops
- Cook in a cast iron skillet
- Brine for extra juiciness
- Store leftovers in the fridge for 3-4 days
- Reheat gently to maintain moisture
Don’t freeze leftover pork chops. The sauce might not taste good when thawed. It’s best to eat them fresh or within a few days.
Recipe Variations & Serving Suggestions
I love trying new things with cream of mushroom pork chops. Use boneless pork chops for a change. They cook quicker and are simpler to eat. Add rosemary, thyme, or paprika to the sauce for extra taste.
For side dishes, there are so many choices. Creamy mashed potatoes are my favorite. They soak up the mushroom sauce well. Rice pilaf or pasta also go great.
For a lighter option, serve with roasted green beans or a crisp salad. Roasted Brussels sprouts add a nice crunch. They balance the meal well.
To make your dish stand out, use fresh herbs like parsley or chives. They add color and freshness. The key to a great meal is mixing flavors and textures. Try different things to find your perfect dish!
