Description
Delicious Cream of Mushroom Pork Chops featuring tender pork chops brined for juiciness, seared to perfection, then baked in a rich, creamy mushroom sauce. A comforting, flavorful meal perfect for weeknight dinners or special occasions.
Ingredients
Scale
Brine
- 3 cups water (or more to cover the meat)
- 2 tablespoons salt
- 2 teaspoons sugar
- 1 tablespoon peppercorns
- 2 garlic cloves, smashed (optional)
Pork Chop Seasoning
- 2 to 2½ lb bone-in pork chops (3-4 pieces), 1 to 1½ inch thickness (boneless will work too)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon pepper
- ½ teaspoon salt (reduce if brined)
Mushroom Cream Sauce
- 1 can cream of mushroom soup (10.75 oz.)
- ½ cup half and half
- ½ teaspoon thyme
- 2-3 garlic cloves, minced
- ½ teaspoon pepper
- 8 oz. sliced mushrooms
- 2 tablespoons butter (for searing)
Instructions
- Brine the Pork Chops: In a large bowl, whisk together water, salt, and sugar until dissolved. Add peppercorns and smashed garlic cloves if using. Submerge pork chops fully in the brine and let them sit at room temperature for 30 minutes. If brining longer, cover and refrigerate for up to 3-4 hours.
- Prepare the Mushroom Cream Sauce: In a mixing bowl, whisk together the cream of mushroom soup, half and half, minced garlic, thyme, and pepper. Add the sliced mushrooms directly into the sauce unless you plan to sauté the mushrooms separately first.
- Season the Pork Chops: Preheat oven to 400°F. Remove the pork chops from the brine and pat dry thoroughly. Bring pork chops to room temperature before cooking. Combine garlic powder, paprika, salt, and pepper, then rub the mixture evenly onto both sides of each pork chop.
- Sear the Pork Chops: Heat a cast iron or oven-safe skillet over medium-high heat until hot. Melt butter in the skillet, then add pork chops. Sear each side for 2-3 minutes until browned and the meat easily releases from the pan.
- Add the Mushroom Sauce: Pour the prepared cream of mushroom sauce with mushrooms over the seared pork chops, spreading it evenly across the skillet surface.
- Bake the Pork Chops: Transfer the skillet to the preheated oven. Bake for 18-22 minutes until the pork chops reach an internal temperature of 145°F at the thickest part, avoiding the bone. Cooking time may vary based on thickness.
- Rest and Serve: Remove the skillet from the oven and let the pork chops rest for 5 minutes to allow juices to redistribute. Serve warm with the creamy mushroom sauce.
Notes
- Boneless pork chops can be used instead of bone-in but may cook slightly faster.
- If you prefer, sauté the mushrooms separately before adding to the cream sauce for enhanced flavor and texture.
- Adjust the amount of salt when seasoning the pork chops if you brine them to avoid excess saltiness.
- Use a meat thermometer to ensure pork reaches the safe internal temperature of 145°F for optimal juiciness and safety.
- This dish pairs well with mashed potatoes, rice, or steamed vegetables for a complete meal.
