Description
This Cream of Mushroom Pork Chops recipe features juicy, tender pork chops brined for extra flavor and moisture, then seared and baked in a creamy mushroom sauce. Easy to prepare and perfect for a comforting family meal, the combination of spices, mushrooms, and creamy sauce makes this dish incredibly flavorful and satisfying.
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 Chops
- 2 to 2½ pounds bone-in pork chops (3-4 pieces), 1 to 1½ inch thickness (boneless may be used)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt (adjust if brined)
- ½ teaspoon pepper
- 2 tablespoons butter
Mushroom Cream Sauce
- 1 can cream of mushroom soup (10.75 oz)
- ½ cup half and half
- ½ teaspoon dried thyme
- ½ teaspoon pepper
- 2-3 garlic cloves, minced
- 8 oz sliced mushrooms (optional: sauté first or add directly to sauce)
Instructions
- Prepare the Brine: In a large bowl or dish, combine 3 cups water, salt, and sugar. Whisk until the salt and sugar dissolve completely. Add peppercorns and smashed garlic cloves if using. Gently place the pork chops into the brine ensuring they are fully submerged.
- Brine the Pork Chops: Let the pork chops sit in the brine at room temperature for 30 minutes. For longer brining, cover the bowl and refrigerate for up to 3-4 hours to enhance flavor and moisture.
- Make the Mushroom Cream Sauce: In a separate bowl, whisk together cream of mushroom soup, half and half, minced garlic, thyme, and pepper. Decide whether to add the sliced mushrooms directly or sauté them first depending on your preference for extra flavor.
- Season the Pork Chops: Preheat your oven to 400°F (204°C). Remove pork chops from the brine and pat them dry thoroughly. Bring pork chops to room temperature if they were refrigerated. Combine garlic powder, paprika, salt (adjust if brined), and pepper; rub the seasoning 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 the butter in the skillet. Add pork chops and sear each side for about 2-3 minutes until well browned and starting to pull from the pan.
- Combine Sauce and Meat: Pour the prepared mushroom cream sauce evenly over the seared pork chops in the skillet. If you sautéed the mushrooms beforehand, add them to the skillet before pouring the sauce on.
- Bake: Transfer the entire skillet to the preheated oven. Bake the pork chops for 18-22 minutes or until the internal temperature reaches 145°F (63°C) measured at the thickest part away from the bone. Cooking time may vary depending on chop thickness and size.
- Rest and Serve: Remove skillet from the oven and let the pork chops rest for 5 minutes to allow juices to redistribute. Serve hot and enjoy your creamy, flavorful pork chops!
Notes
- You can brine the pork chops for up to 3-4 hours in the refrigerator to avoid over-salting.
- Sautéing the mushrooms before adding them to the sauce enhances their flavor and texture.
- Boneless pork chops can be used though bone-in adds more flavor and helps retain moisture.
- Adjust salt in seasoning if you brined the meat to avoid overly salty chops.
- Use an instant-read thermometer to ensure pork chops reach a safe internal temperature of 145°F.
- Resting meat after cooking improves tenderness and juiciness.
