Pork Chops in mushroom soup are an easy dinner be it a week night or weekend. Pan seared, thick juicy pork chops are cooked to perfection before being smothered in a creamy sauce. It is like comfort food without the carbs!! ❤. My super easy simple ingredient cream of mushroom pork chops can be served with rice or quinoa for a fuss free delicious dinner.
Recipes like my Honey Glazed Pork Chops and Air Fryer Spare Ribs give us non chicken based white meat protein dinners.
My Crispy Air Fryer Pork Belly pairs well with the Apple Sauce.
🤍 Recipe Highlights
I have summarised everything that you will come to know and love (LOVE ❤) about the recipe in the points below:
- Everyday ingredients: each of the ingredients needed for the recipe are simple and easy to find at the local shops.
- Another white meat: a lot of people find chicken the most easy convenient meat to cook on week night's as it is budget friendly and cooks very quickly. Pork is a great alternative to chicken. The chops have a diverse taste and texture as well as also being reasonably economical.
- Comfort food: some people will love this recipe as they had cream of mushroom soup growing up and it bring up memories for them 😘😘 . The sauce is so creamy and delicious, it is comfort food on a plate!
- Taste and texture: these 2 are my focus when I am developing recipes for you. If we simply poured mushroom soup over the chops, we would miss out on a depth of flavour and array of textures that takes the dish to next level yum!
- Versatile: if you have a read through my serving suggestions, you will get an understanding of a number of ways the dish can be served giving you dynamic pairing options.
- Options galore: I also provide you with a number of different substitutions and variations when it comes to adding a few extra ingredients or switching the recipe up a little to suit your personal preferences.
The photo below is to show you everything you need to make the recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Pork chops: bone in, thick pork chops. These can be reasonably budget friendly, especially when on special. You will be able to purchase from your local supermarket, be that Walmart, Safeway, Woolies, Aldi or Coles. They are freezer friendly too, so you can always freeze them for later use grabbing them from freezer into fridge before you head off for the day. Knowing that they will be defrosted and ready for cooking dinner by the time you come home.
- Mushroom soup: store bought is fine and the basis for the recipe. This is because we add flavour to the soup to enhance the creamy texture and smooth mushroom taste. Either condensed cream of mushroom soup or any other store bought mushroom soup will be fine. You can work out your favourite brand over time!! ❤.
- Sweet white wine: this is one of the ingredients that we use to add additional flavour into the mushroom soup. I use a Pinot Gris. You can use the same or any sweet white wine. If you would prefer not to use wine, you can use chicken stock (to the equivalent amount).
- Sliced mushrooms: these are a great way of adding texture to the dish. Most store bought mushroom soup is quick and convenient, however its texture is thick without much vegetable sensation. By adding sliced mushrooms and green onions we add that dynamic to the dish.
- Green onions: these are great to add a pop of colour to the dish, impart flavour into the sauce and contrast nicely with the succulent pork meat. Trim the tops and ends and finely slice these before adding to the pan with the sliced mushrooms.
- Chives: you can use these or another herb such as parsley if you grow it and have it easily accessible at home. Finely chopped and sprinkled over the dish as a pretty garnish!
- Olive oil: we use a small amount if this in the pan to sear the chops. If using a non stick pan, you might like to use canola or sunflower oil. Many non stick pans recommend against using spray oils (from a bottle) or olive oil in a bid to maintain the non stick surface of the fry pan.
- Salt and pepper: used for seasoning. I also like to sprinkle the finished dish with cracked black pepper for serving.
Tasty tip: condensed cream of mushroom soup is popular and widely available. You have the choice of this or any other fresh, tinned or packaged mushroom soup that your supermarket sells.
Here at the step by step instructions to make the recipe. We start by searing the pork chops on the stove.
- Season the pork chops with salt and pepper (Photo 1).
- Cook for 7-8 mins each side (Photo 2).
- Fry the mushrooms and green onions, then add wine (Photo 3).
- Pour in the mushroom soup and stir to make the sauce (Photo 4).
👩🍳 How to Make Pork Chops in Mushroom Soup
Start by seasoning the pork chops and adding a little oil to your fry pan. Turn the heat on and once the pan has heated for a few minutes, use kitchen tongs to place the chops into the pan. Sear the pork chops and allow them to cook for at least 7 minutes if using thick meat or around the 4 minute mark if the chops are thinner.
Once the 1st side has been cooked, use the tongs to flip and cook the other side.
Next we make the mushroom sauce by frying the vegetables, adding the wine (or stock), followed by the mushroom soup and stirring this so that it is consistent.
At this point you need to taste it. You can adjust by adding more salt, pepper, garlic powder or dried onion. The taste of the sauce needs to be to your liking now as you won't get the chance once you have added the chops and need to heat the dish through. Taste, taste, taste my friend ❤😍🥰😁. (I use a teaspoon when I am doing this step as I am not slurping soup, rather, testing the taste of the sauce I have created xx).
- Add the pork chops back to the pan and let the dish heat through (Photo 5).
Once you have added the cooked pork chops to the mushroom soup (or sauce) if you want to call it that, turn the heat down to medium and let the dish simmer. It will take around 5 - 10 mins to heat through and be ready for serving.
🍽 Serving Suggestions
To serve the pork chops, you will have plenty of mushroom soup, sliced mushrooms and green onions to dress them. However, it is a really good idea to serve them with rice or quinoa for a quick pairing. On busy work nights store bought packets of pre cooked rice and quinoa save time, energy and effort. On the weekend when you have a little bit more time you can cook your own.
Or pair with a roast potato side like my Creamy Garlic Potatoes, Skin on Roast Potatoes, Quick Potato Bake or Horseradish Mashed Potatoes.
Want an air fried side? My Air Fryer Potato Cubes or Air Fryer Chips are super easy!
Want to make your own mushroom soup and not used a tinned version? My Slow Cooker Mushroom Soup is full of flavour.
👍 How to Guide
How to Store
Store cooked pork chops in an air tight container in the fridge for up to 2 days.
How to Freeze
You can portion the recipe into containers (for meal prepping) and freeze for up to 3 months. When doing so, ensure that the dish has fully cooled before placing into the freezer.
How to Reheat
Depending on the containers you used to freeze the chops, you can either heat from frozen (glass containers work best for this) or allow to thaw during the day in the fridge and then reheat for 4 to 5 mins (plastic containers work best for this). When reheating either vent by opening the container and setting the lid to the side or pop the value to allow the air to circulate.
😉 Substitutions and Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- You can use boneless pork chops if you wish, these are generally thinner and will take less time to cook.
- Add some sour cream to the sauce for extra flavour.
- Add some finely chopped garlic whilst frying the vegetables.
- Sub in thyme for a herb or parsley instead of the chives.
- Add some dried onion to the pan after adding the wine to the pan, this will increase the flavour in the soup.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- Use kitchen tongs when handling the pork chops. This keeps you 'hands off' them and is a great utensil to use to flip the chops to the other side.
- Use high heat to cook the pork chops.
- Increase the cook time for thicker chops or decrease it for thinner cuts of meat.
- When making the mushroom soup (adding the veggies and wine, taste it). This is important as you can add extra wine, stock or pepper at this time to get the taste to you liking. It becomes much harder to adjust once you have added the pork chops back to the pan.
🤓 Frequently Asked Questions
How long should you cook pork chops?
The cook time for the pork chops will depend in the thickness of the chops. Thin pork chops will take as little as 4 minutes per side to cook. Whereas thick cut pork chops will take from 8 to 10 minutes to cook.
What cooking method is best for pork chops?
Cooking the pork chops on the stove in a pan with a small amount of oil and searing both sides is a popular and fast method to cook pork chops.
What goes well with pork chops?
Pork chops goes well with gravy, a creamy sauce or glaze.
For sides, you can serve them with roast or air fried potatoes or a simple salad.
Store bought rice or quinoa is a quick, convenient serving idea that cuts down cooking time as it can simply be heated and served.
😍 More Easy Dinner Recipes
If home cooking dinner is your favourite thing to do, I have some more recipes that I think you will love to try:
- Pork Mince Pasta
- Quinoa Stir Fry
- Pork Mince Noodles
- Curry Beef Mince
- Teriyaki Glazed Salmon
- Pork and Fennel Sausage Rolls
- Chorizo Sausage Rolls
- Baked BBQ Chicken Thighs
- Air Fryer Beef Kabobs
- Oven Chicken Kabobs
Get a pork chop on your plate my friend!
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Pork Chops in Mushroom Soup
- 1 Fry pan with rim to keep sauce in
- 1 Kitchen Tongs
- 1 Wooden spoon to stir the sauce
- 1 Dinner plate
- 1 Paper towel
- 4 pork chops thick, bone in, Note 1
- 420 grams/15 oz tin cream of mushroom soup Note 2
- 1 cup sliced mushrooms
- 8 green onions roots and tips trimmed and finely sliced, save some for garnishing the chops
- ¼ teaspoon salt
- ½ teaspoon black pepper as well as additional for serving
- 10 chives finely chopped
- ½ cup/140 ml white wine Note 3
- Season the pork: lightly oil a non stick fry pan and turn the stove to high heat. When it feels slightly warm use kitchen tongs to place the chops into the pan. They can be touching but are best in one flat layer. Season each chop with salt and pepper.
- Cook the pork: cook the pork chops for 8 mins each side, use kitchen tongs to flip. The pork chops will be cooked when the internal temperature reaches 145 ºF / 71°C. You can also cut into the chop to visually see that the meat is white, very little or no pink and cooked through.
- Rest: use kitchen tongs to remove the cooked chops from the pan and place on a plate lined with paper towel.
- Mushroom soup: add the sliced mushrooms and green onions to the pan and fry at high heat for 2 to 3 mins. Pour the white wine in and let it sizzle for a minute. Then add the mushroom soup to the pan and stir to form a consistent textured sauce.
- Combine: use the kitchen tongs to place the rested chops into the mushroom soup. Turn the heat to low and allow the dish to simmer till heated through.
- Serve and enjoy: serve the pork chops by pairing with rice or quinoa, garnish with remaining chopped green onions and chopped chives. Season with cracked black pepper.
- Note 1 - Pork chops: I use bone in pork chop which are reasonably thick for this recipe. That is so that you can have 4 servings and 1 chop per person. I find that the size is a good amount, especially when paired with quinoa or rice for a balanced meal.
- Note 2 - Cream of mushroom soup: In Australia a standard can of cream of mushroom soup is 420 grams, which is 14.8 ounces. However, most American and Canadian supermarkets sell tins of mushroom soup as 10.5 ounces. So for my American and Canadian readers, you are best of getting 2 tins and using 1 and ½ of them in the recipe (or you can use the full 2 cans, however, you need to taste it and ensure that the wine, salt and pepper have added a depth of flavour to it so that the increased volume of soup doesn't leave a bland taste).
- Note 3 - White wine: I recommend a sweet white wine like Pinot Gris for this. If you prefer not to use alcohol, you can use the equivalent amount of chicken stock. This is one of the tricks we are using to impart more flavour into the mushroom soup/sauce.
Yum trying the recipe this week.
Thanks Belinda! That is great to hear, I hope you enjoy it.