Cream of Mushroom Pork Chops is a favorite comfort food recipe with a few simple ingredients for a delicious meal. Perfect for busy weeknights, this will quickly become a family favorite! Give the pork chops a quick sear and then simmer with a can of cream of mushroom soup until fork tender.
Why this works
- Easy dinner recipe - tender pork chops in a creamy sauce make for a delicious dinner the whole family will love! If chicken is your thing, then you'll love my chicken in mushroom sauce too!
- Simple recipe - a classic combination of pork chops, sauteed mushrooms, and cream of mushroom soup. Just as simple as my stuffed pork tenderloin recipe or Korean tacos!
- Total comfort food - the great thing about this cream of mushroom pork chop recipe is that everyone will love it! The best part about this flavorful meal is its universal appeal like chicken and dumplings or Chicken Leek and Mushroom Pie.
Ingredients you will need
Here is a quick snapshot of the ingredients you'll need. Scroll down to the recipe card where you'll find exact measurements.
- Pork chops - this is a great way to use any cut of pork chop you have from pork steaks to thick boneless pork chops or pork loin chops. Avoid using very thin pork chops for this recipe. They can be bone-in or boneless pork chops but in the end, you'll still have juicy pork chops with the best flavor.
- Mushrooms - can be either fresh mushrooms or canned. If you don't have them on hand that's okay too.
- Cream of mushroom soup - it's my preference to use this but this recipe is good with cream of celery soup as well.
- Cajun seasoning - you can use this or seasoned salt for this. You can also use celery salt.
How to make this
Step 1: Season and sear the pork chops
Season both sides of the pork chops generously with salt, pepper, and Cajun seasoning. Slice the mushrooms or if using canned drain the liquid from the can.
Preheat the Instant Precision Dutch Oven on sear/saute mode. Once preheated to medium-high heat add a small amount of olive oil to the Dutch oven.
Place the pork chops in the Instant Dutch Oven and brown the pork chops. It will take very little time to sear the pork chops. Remove the pork chops to a plate.
Add additional olive oil or butter to the Instant Dutch Oven if needed. Add the mushrooms and cook until softened then turn off the sear/saute function.
Step 2: Prepare the sauce and cook the pork chops
Add the cans of cream of mushroom soup to the Dutch oven, and add one can of water. You can also use chicken broth in place of the water for an additional layer of flavor. Stir everything together, and once smooth add the pork chops back to the pot.
Cook on manual mode 2 at 250 degrees for one hour or until the pork chops have reached an internal temperature of 145 degrees or 160 degrees for well done or are fork tender.
These cream of mushroom pork chops can also be made using the slow cooker mode for 4-6 hours.
Note: Cream or milk-based dishes have a tendency to boil over in the Instant Dutch Oven if cooked with the lid on over 250 degrees.
Be sure to use pork chops that are at least 1-inch thick. To thin and they will be cooked in the searing step. Bone-in pork chops will give you the most flavor.
If you have a lot of pork chops that may overlap, be sure to flip and rotate halfway through the cooking cycle. These cream of mushroom pork chops can be made ahead and served another day since they keep their flavor well.
The most common reason why is that they have been overcooked if using a leaner or thinner cut of pork.
Avoid thin-cut pork chops because in the time it takes to sear them they will be cooked. You can brine them, or make sure you use salt to season them. Allow them to rest at room temperature for 30 minutes prior to cooking, and give them a good sear.
Storage & reheating
Serve immediately, or make ahead a couple of days. Store in an airtight container for up to one week in the refrigerator.
To freeze, allow the dish to completely cool. Place the pork chops in a freezer container as a dish or in individual servings for up to three months. Thaw in the refrigerator prior to reheating.
How to video
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Cream of Mushroom Pork Chops
- 6 pork chops bone-in, boneless, at least 1-inch thick
- 2 teaspoons All-Purpose seasoning I used Everglades seasoning
- 1 teaspoon black pepper
- 1 teaspoon salt
- 8 ounces mushrooms sliced, or you can use canned
- 2 10.5 ounce cans cream of mushroom soup can also use cream of celery
- 1 10.5 ounce can water or chicken broth
- olive oil for sauteeing
- Season the pork chops on both sides with all-purpose seasoning, blackpepper, and salt.
- Slice mushrooms, or if using canned drain the liquid from the can.
- Preheat the Instant Precision Dutch Oven to sear/saute. Add a small amount of olive oil to the pot. Sear both sides of the pork chops. Work in batches if needed then remove to plate.
- Add the sliced mushrooms to the Instant Dutch Oven, and cook until softened. Add additional olive oil or butter if needed for cooking.
- Turn off the sear/saute function, and add the cream of mushroom soup. Add one can of water and stir until smooth.
- Add the pork chops back to the Instant Dutch Oven.
- Cook on manual mode 2 at 250 degrees for 1 hour or until cooked to an internal temperature of at least 145 degrees. For well-done pork chops, the internal temperature should be 160 degrees and they should be fork tender.
- Note that cooking above 250 degrees with dairy or cream dishes will likely cause the contents to boil over.
- Serve immediately, or make ahead a couple of days. Store in an airtight container for up to one week in the refrigerator.
- To freeze, allow the dish to completely cool. Place the pork chops in a freezer container as a dish or in individual servings for up to three months. Thaw in the refrigerator prior to reheating.