These pan fried pork chops with cream of mushroom soup are creamy, comforting, and made in one skillet. Golden pork chops simmer in a rich mushroom sauce that comes together with simple pantry ingredients.
Why You'll Love This Pan Fried Pork Chop Recipe
- Ready in about 25 minutes.
- Made in one skillet for easier cleanup.
- Rich, creamy sauce with simple ingredients.
- Perfect with potatoes, rice, or crusty bread.
There was a small family-run restaurant near the edge of Córdoba that served pork chops almost every Friday. The kitchen was nothing fancy, but the smell of onions cooking in olive oil would drift out onto the street long before dinner service started. My father always ordered the pork chops, and they arrived with a rich sauce that was perfect for scooping up with bread. This recipe reminds me of those meals because it transforms a few simple ingredients into something that feels far more special than the effort involved.
These days, I make this recipe when I want a dependable dinner that everyone enjoys. The pork chops are pan fried until golden, then finished in a creamy mushroom sauce made with cream of mushroom soup, chicken broth, and Worcestershire sauce. If you enjoy hearty pork dinners, you might also like my Pork Stroganoff, Smothered Pork Chops, or Baked Pork Loin Chops. Like those recipes, this one delivers plenty of flavor without spending hours in the kitchen.
Key Ingredients in Pan Fried Pork Chops with Cream of Mushroom Soup
You'll find the exact measurements in the recipe card, but here's a closer look at key ingredients and why I use them.
- Pork Chops, Salt & Pepper: I use bone-in pork chops because they stay juicy and flavorful while they finish in the sauce. A little salt and black pepper are enough to season them without overpowering the creamy mushroom flavor.
- Italian Seasoning & Worcestershire Sauce: I like adding Italian seasoning because it gives the sauce a simple herby flavor. The Worcestershire sauce adds depth and makes the cream of mushroom soup taste more savory.
- Olive Oil, Butter, Onion & Garlic: The olive oil helps sear the pork chops, while the butter adds richness. I use onion and garlic because they create a flavorful base before the soup and broth go in.
- Cream of Mushroom Soup & Chicken Broth: I use cream of mushroom soup because it makes the sauce creamy and thick very quickly. The chicken broth loosens it just enough so it coats the pork chops nicely.
How to Make Pork Chops with Cream of Mushroom Soup
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Sear the Pork Chops: Heat the extra virgin olive oil and a tablespoon of butter in a skillet, place the pork chops, and season with salt and pepper. Sear for 4 minutes per side. Remove from the skillet and set aside.
2. Cook the Aromatics: In the same skillet, add the onion and butter, and cook for 4-5 minutes until soft. Add the minced garlic and cook for 1 more minute.
3. Build the Sauce: Reduce the heat to low and stir in the mushroom soup, chicken broth, Worcestershire sauce, and Italian seasoning. Mix until smooth and simmer for 3 minutes.
4. Finish the Dish: Return the pork chops to the skillet with any juices and simmer for 4 minutes.
Tips for Tender, Creamy Pork Chops
Bring the Pork Chops Closer to Room Temperature: I like to take the pork chops out of the refrigerator about 15-20 minutes before cooking. They cook more evenly and brown better in the skillet.
Use a Large Skillet: If the pork chops are crowded, they tend to steam instead of sear. I use a skillet large enough to leave a little space around each chop.
Let the Sauce Rest for a Minute: Once the cooking is done, I like to let the skillet sit off the heat for a minute or two. The sauce thickens slightly and clings better to the pork chops.
Make It Ahead: If I'm preparing dinner early, I make the sauce ahead of time and refrigerate it. When ready to eat, I gently reheat the sauce and add freshly cooked pork chops.
Storage
I store leftover pork chops and sauce in an airtight container in the refrigerator for up to 3 days. When reheating, I warm them gently on the stovetop over low heat, adding a splash of chicken broth if the sauce has thickened too much.
What to Serve with Pork Chops with Cream of Mushroom Soup
I like serving these pork chops with mashed potatoes because they soak up every bit of the creamy sauce. Rice, buttered noodles, or crusty ciabatta are also excellent choices. For something fresh on the side, a simple tomato salad works beautifully. To finish the meal, I would serve a light lemon mousse or a simple yogurt dessert.
Try These Pork Recipes Next!
Recipe
Pan Fried Pork Chops with Cream of Mushroom Soup
Ingredients
- 2 bone-in pork chops - ½ to 1 inch thick
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon Italian seasoning
- 2 tablespoon extra virgin olive oil
- 2 tablespoon unsalted butter
- 1 medium onion - chopped
- 2 cloves garlic - minced
- 295 g cream of mushroom soup - 1 can
- 150 ml chicken broth
- 1 tablespoon Worcestershire sauce
- Chopped fresh parsley - optional
Instructions
- Heat 2 tablespoons extra virgin olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat. Season the pork chops with ½ teaspoon salt and ¼ teaspoon black pepper. Add them to the skillet and cook for 4 minutes per side until golden brown. Transfer to a plate.
- Reduce the heat to medium. Add the remaining 1 tablespoon unsalted butter and 1 medium onion, chopped, to the same skillet. Cook for 4-5 minutes until softened, then stir in 2 minced garlic cloves and cook for 1 minute.
- Reduce the heat to low. Add 1 can (10.4 ounces / 295 g) cream of mushroom soup, ⅔ cup (150 ml) chicken broth, 1 tablespoon Worcestershire sauce, and 1 tablespoon Italian seasoning. Stir until smooth and simmer for 3 minutes.
- Return the pork chops and any juices to the skillet. Simmer for 4 minutes, or until the pork chops are cooked through and coated in the creamy mushroom sauce.
- Sprinkle with chopped fresh parsley if desired and serve immediately.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
I'm so glad I didn't have to hunt for these pork chops. They were delicious!