Description
This Cream of Mushroom Pork Chops recipe features succulent pork chops brined for tenderness, then seared and baked in a rich creamy mushroom sauce. Infused with garlic, thyme, and paprika, the dish combines comforting flavors and a luxurious sauce perfect for a hearty dinner. The pork chops are first soaked in a flavorful brine, seasoned, seared to lock in juices, and then baked with a smooth cream of mushroom soup blend and fresh mushrooms for a deliciously tender and flavorful meal.
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 – 2½ lbs bone-in pork chops (3-4), 1 – 1½ inch thickness (boneless will work too)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust if brined)
- 2 tablespoons butter
Mushroom Cream Sauce
- 1 can (10.75 oz) cream of mushroom soup
- ½ cup half and half
- ½ teaspoon dried thyme
- 2-3 garlic cloves, minced
- ½ teaspoon black pepper
- 8 oz sliced mushrooms
Instructions
- Brine the Pork Chops: In a large bowl or dish, whisk together water, salt, sugar until fully dissolved. Add peppercorns and smashed garlic cloves if using. Place the pork chops gently into the brine and let them sit at room temperature for 30 minutes. For longer brining, cover and refrigerate for up to 3-4 hours.
- Prepare the Mushroom Cream Sauce: In a bowl, whisk together cream of mushroom soup, half and half, minced garlic, thyme, and black pepper. Add sliced mushrooms into the sauce unless you plan to sauté them first.
- Preheat Oven: Set your oven to 400°F (204°C) to get ready for baking the pork chops.
- Season the Pork Chops: Remove pork chops from the brine and pat dry. Bring to room temperature if not already. Combine garlic powder, paprika, salt, and pepper. Rub this seasoning mix evenly onto both sides of the pork chops, adjusting salt if brined to avoid over-salting.
- Sear the Pork Chops: Heat a cast iron or oven-safe skillet over medium-high heat until hot. Melt the butter, then add the pork chops. Sear them for about 2-3 minutes on each side until they develop a nice crust and begin to pull away from the pan.
- Add the Sauce and Mushrooms: Pour the prepared mushroom cream sauce evenly over the seared pork chops in the skillet, spreading it out to cover all pieces. If you prefer sautéed mushrooms, cook them separately first and then add to the sauce.
- Bake the Pork Chops: Place the skillet in the preheated oven and bake for 18-22 minutes or until the internal temperature reaches 145°F (63°C) at the thickest point, away from the bone. Cooking times may vary based on thickness and size, so check regularly.
- Rest and Serve: Remove the skillet from the oven and let the pork chops rest for 5 minutes before serving to allow juices to redistribute and enhance tenderness. Enjoy your creamy mushroom pork chops!
Notes
- You can use boneless pork chops if preferred; cooking time may vary.
- Brining helps make the pork chops juicier and more flavorful but is optional.
- Adjust salt levels in seasoning if brined to avoid over-salting.
- Sauté mushrooms separately if you prefer a more pronounced mushroom flavor and texture.
- Use an oven-safe skillet like cast iron for best searing and easy transition to the oven.
- Ensure pork is cooked to a safe internal temperature of 145°F followed by resting.
