Pork Chops with Cream of Mushroom Soup

These baked pork chops with cream of mushroom soup are a tender, juicy, comforting skillet meal. They’re breaded, seared to perfection, and served with a succulent white wine, thyme, and mushroom sauce you’ll love.

These cream of mushroom soup pork chops seamlessly balance creamy, hearty ingredients with fresh herbs and tart white wine for a delicious bite. The sauce is thick and rich, like an incredible gravy that’s so good you’ll want to eat it with a spoon!

Professional Tips for Making Creamy Mushroom Pork Chops

• Be patient when cooking onions. Onions can take several minutes to become translucent in the pan. Keep the temperature at medium heat, and reduce the heat if you see the onions starting to brown. 
• Brown the pork chops. When cooking the pork chops in the pan before transferring to the oven, be sure to brown them on high heat in a preheated pan, not cook them through. This step adds flavor to the dish without drying out the pork chops.
• Taste for seasoning. The best way to improve your cooking is to taste for seasoning as you go. You can taste the mushroom soup and wine mixture before adding it to the pork to ensure it is well-seasoned. Be sure to taste a bite of your final dish before serving, too!

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Ingredients Needed

• Onion: I recommend using a yellow onion for this recipe and also for my Dutch Oven Beef Stew, but a sweet onion will work as well. 
• Garlic: Fresh cloves of garlic are best. However, if you don’t have access to fresh garlic, try buying some pre-cut jarred garlic from your local store.
• Pork Chops: Use boneless pork chops for this recipe for the most even results. I recommend you pound the pork chops out to an even thickness before cooking if they are on the thick side.
• Onion Powder: Onion powder adds a boost of savory flavor to the dish. It is widely available at most grocery stores.
• Cayenne Pepper: Just a hint of heat from this cayenne pepper wakes up the flavor of this dish. If you are very sensitive to spicy food, you can use a bit of chili powder or even paprika in its place.
• Fresh Cracked Black Pepper: I recommend using only freshly cracked pepper. It is much more flavorful than pre-ground peppercorns. This is my favorite pepper mill.
• Kosher Salt: Kosher salt is less salty by volume than table salt or sea salt, making it an excellent choice for savory cooking. It allows you to taste for seasoning as you cook more easily.
• Garlic Powder: Garlic powder adds another dimension of savory flavor to this dish. If your dried spices are old or have not been used in a while, it may be worth purchasing a new bottle of garlic powder for the best flavor. You can also use it in some homemade ricotta meatballs!
• Egg: One large egg is called for in this recipe. It helps bind the breadcrumbs to the pork chops. Be sure to beat it well before you start the dredging process.
• All-Purpose Flour: A small amount of all-purpose flour will also help the breadcrumbs adhere to the pork chops. There is no need to buy a special type of flour for this recipe.
• Breadcrumbs: Italian seasoned breadcrumbs are the best choice for this recipe. If you cannot find them, you can add a bit of Italian seasoning and some salt to regular breadcrumbs to mimic the taste. Use any extra in some Baked Turkey Meatballs!
• Salted Butter: Salted butter adds a savory richness to this dish. You may also use unsalted butter and simply taste the sauce and add salt to your taste.
• Cream of Mushroom Soup: I have found that the higher the quality of your soup base, the richer, more flavorful your sauce. I use Pacific Natural Brand’s Organic condensed cream of mushroom soup because I feel good about the ingredients and there is a reasonable amount of sodium for a condensed soup. 
• Milk: I typically use 2% milk as it is what we have on hand. This would also be excellent with whole milk. I do not recommend using fat-free milk for this recipe, as it can be a bit watery.
• White Wine: Using any crisp white wine like Sauvignon Blanc or Pinot Grigio would be wonderful in this recipe. Using an oaky Chardonnay would also bring an additional depth of flavor. You want to balance the creaminess of the sauce with the bright fruitiness of the wine.
• Thyme: I like to use fresh thyme for this recipe. It adds a wonderful lightness to the dish. You can also garnish with more thyme for a beautiful presentation and additional freshness.

See the recipe card for full information on ingredients and quantities.

Variations

• Slow Cooker: You can make crock pot pork chops by following steps 1-4 above, browning the pork chops, then adding the pork and all of the remaining ingredients to a slow cooker. Cook on low for 6-8 hours.
• Air Fryer: You can also make it in the air fryer in half the time! You might also love these air fryer boneless pork chops or this air fryer pork schnitzel!
• Different Seasonings: Try using different spices or spice blends to see what you like best. Try adding a small amount of chopped fresh rosemary in the dish or garnish with fresh parsley.
• Different Cut of Pork: You can make this recipe with slices of pork tenderloin as well. Be sure to cut the pork into uniform pieces so that it cooks evenly.

How to Make Pork Chops with Mushroom Soup

Use these instructions to make the perfect pork chops every time! Further details and measurements can be found in the recipe card below!

Step 1: Preheat oven to 350° F. 

Step 2: Sauté onion and garlic in 1 tablespoon of butter in a large, oven-safe skillet or cast iron pan over medium heat until the onions are translucent. Remove from pan and set aside. 

Step 3: In a small bowl mix together the onion powder, cayenne pepper, garlic powder, and salt and pepper. Rinse the pork chops and pat dry. Rub the onion powder mixture on both sides of each chop.

Step 4: Dredge a pork chop in flour and shake off excess. Next, quickly dip it into the egg and finally the bread crumbs. I like to press the chops into the breadcrumbs to make sure they adhere generously. Place on a plate. Repeat with the remaining chops. 

Step 5: Heat the remaining 1 tablespoon butter in the same skillet over medium heat. Cook pork chops for 2 minutes on each side or until brown. Spoon a quarter of the onion mixture over each chop, cover skillet (with foil or a lid) and bake in preheated oven for 30 minutes. 

Step 6: While the pork chops are baking, combine the soup, milk, white wine, and thyme in a medium bowl. After the chops have baked for 30 minutes, pour the soup mixture over the chops. I like to lift up each chop to get a little sauce underneath. Cover and continue baking for 30 minutes. 

Step 7: Serve immediately with mashed potatoes.

Before You Go

I hope you enjoyed this professional chef-tested recipe. Check out our other delicious, chef-developed pork recipes or try this brown sugar meatloaf next!