pork chop and mushroom soup recipe

Written ByJenny Smyth Posted on
pork chop and mushroom soup recipe
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The Best pork chop and mushroom soup recipe

I’m so excited to share this recipe with you – it’s one of my family’s absolute favorites. The pork chop and mushroom soup is a hearty and comforting dish that’s perfect for a chilly evening or a special occasion.

I first discovered this recipe while visiting my grandmother in the countryside, where she would often serve it to her family after a long day of work. The combination of tender pork chops, rich mushrooms, and savory broth is just incredible.

As I started making this recipe for my own family, I realized just how versatile it was. It’s easy to customize with your favorite vegetables or spices, and it’s also incredibly healthy – the pork chops provide lean protein, while the mushrooms add fiber and antioxidants.

My kids love helping me prepare the ingredients and stirring the pot until it’s all done. This soup is also one of those magical dishes that tastes even better the next day, when the flavors have had time to meld together.

I often make a big batch on a Sunday afternoon and then reheat it throughout the week for quick lunches or dinners. And because it freezes so well, I can even portion it out into individual servings for a convenient meal later on.

Pork Chop and Mushroom Soup

Pork Chop and Mushroom Soup

4.8 from 1681 votes

This hearty soup combines tender pork chops with earthy mushrooms in a rich, comforting broth. Perfect for a cozy dinner, it’s easy to prepare and full of flavor.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

4 pork chops
8 oz mushrooms, sliced
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
2 tbsp olive oil
2 tbsp flour
1 tsp dried thyme
Salt and pepper to taste

👨‍🍳Directions

1Season the pork chops with salt and pepper on both sides.
2Heat 1 tbsp of olive oil in a skillet over medium-high heat.
3Add the pork chops and cook until browned, about 4-5 minutes on each side.
4Remove the pork chops from the skillet and set aside.
5Leave the remaining oil in the skillet.
6In the same skillet, add the remaining 1 tbsp of olive oil over medium heat.
7Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
8Remove the mushrooms from the skillet and set aside.
9In the large pot, add the diced onion, carrots, and celery.
10Cook over medium heat until the vegetables begin to soften, about 5 minutes.
11Add the minced garlic and cook for an additional 1 minute until fragrant.
12Sprinkle the flour over the vegetables and stir to combine.
13Cook for 1-2 minutes, stirring constantly.
14Gradually add the chicken broth, stirring continuously to prevent lumps from forming.
15Bring the mixture to a simmer.
16Add the cooked mushrooms, thyme, salt, and pepper to the pot.
17Stir well to combine.
18Simmer for 10-15 minutes, allowing the flavors to meld together.
19Return the pork chops to the pot, ensuring they are submerged in the broth.
20Cover the pot and let it simmer for an additional 10-15 minutes, or until the pork chops are cooked through and the internal temperature reaches 145°F.
21Stir in the heavy cream and cook for an additional 2-3 minutes, until the soup is heated through.
22Taste and adjust seasoning if necessary.
23Remove the pork chops from the soup and slice them into bite-sized pieces.
24Return the sliced pork to the pot and stir to combine.
25Serve the soup hot, garnished with fresh herbs if desired.

🔧Equipment

Large pot
Skillet
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 10g❤️Cholesterol: 85mg🧂Sodium: 800mg🌾Total Carbs: 15g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 25g

📝Notes

Tips: For a thicker soup, you can add a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) to the pot and simmer until the soup thickens.

This pork chop and mushroom soup recipe is always a good idea for any occasion. It is easy to make, delicious, and packed with nutrients. It is perfect for a family gathering or a cozy dinner at home.

The soup can be stored in an airtight container in the refrigerator for up to 5 days. Reheat it on the stovetop over medium heat until it is hot and bubbly. You can also freeze leftover soup for up to 3 months.

When you’re ready to eat it, thaw it in the refrigerator overnight and reheat it on the stovetop. This soup can be served with a side of crusty bread or a salad. You can also top it with shredded cheese or chopped fresh herbs for added flavor.

❓ Frequently Asked Questions About Pork Chop and Mushroom Soup

Q: What type of pork chops should I use?

This recipe works best with boneless pork chops, as they’re easier to slice and will cook more evenly.

Q: Can I substitute other types of mushrooms?

Yes, feel free to use any variety of mushroom you like – cremini, shiitake, or button all work beautifully in this recipe.

Q: How do I prevent the soup from becoming too thick?

Add a bit more broth or water if you find the soup is too thick – you can always adjust the seasoning later.

Q: Can I make this recipe in a slow cooker?

Yes, simply brown the pork chops and cook the vegetables before transferring everything to your slow cooker – let it simmer on low for 6-8 hours.

Q: What are some good sides to serve with this soup?

I like serving crusty bread or overcooked potatoes alongside – they soak up all the delicious broth perfectly!

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