pork chop cream of mushroom soup recipe

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

I’m so excited to share this pork chop cream of mushroom soup recipe with you all. This dish has been a staple in our household for years, and it’s always a hit with the kids.

The combination of tender pork chops and rich, earthy mushrooms in a creamy broth is just irresistible. I love serving this soup on chilly fall evenings or as a comforting meal after a long day.

The best part? It’s incredibly easy to make and requires minimal effort, making it perfect for busy weeknights or special occasions.

I’ve tweaked this recipe over the years to get it just right, and I’m confident you’ll love it as much as we do. One of the things I appreciate most about this recipe is how versatile it is – you can serve it as a main course, or use it as a side dish for a big family gathering.

The key to getting this soup just right is to use high-quality ingredients and to let the flavors simmer together for at least 30 minutes. This allows the pork to become tender and the mushrooms to release their deep, earthy flavor into the broth.

I like to serve this soup with some crusty bread on the side, which helps to soak up all that delicious broth.

Pork Chop Cream of Mushroom Soup

Pork Chop Cream of Mushroom Soup

4.8 from 1634 votes

This comforting dish combines tender pork chops with a rich and creamy mushroom soup, perfect for a hearty meal. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

1 lb pork chops
1 lb mushrooms, sliced
1 onion, diced
2 cloves garlic, minced
2 tbsp flour
2 tbsp butter
2 tbsp olive oil
2 cups beef broth
1 cup heavy cream
1 tsp thyme
1 tsp rosemary
Salt and pepper to taste

👨‍🍳Directions

1Season pork chops with salt and pepper.
2Heat olive oil in a large skillet over medium-high heat.
3Add pork chops and cook until browned and cooked through, about 5-7 minutes per side.
4Remove pork chops from skillet and set aside to rest.
5In the same skillet, add butter and melt over medium heat.
6Add onions and garlic, sauté until softened and translucent, about 3-5 minutes.
7Add mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
8Sprinkle flour over the mushroom mixture and stir to combine.
9Cook for 1-2 minutes, stirring constantly.
10Gradually add beef broth, stirring continuously to prevent lumps from forming.
11Add thyme and rosemary to the skillet.
12Bring the mixture to a simmer and let it cook for 5-7 minutes, until the sauce has thickened slightly.
13Stir in heavy cream and season with salt and pepper to taste.
14Slice the rested pork chops into strips.
15Add the pork chops back into the skillet with the mushroom sauce.
16Stir to combine and cook for an additional 2-3 minutes, until the pork is heated through.
17Serve the pork chops and mushroom soup hot, garnished with fresh herbs if desired.
18Enjoy your meal.

🔧Equipment

Large skillet
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 10g❤️Cholesterol: 85mg🧂Sodium: 700mg🌾Total Carbs: 10g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 25g

📝Notes

Tips: You can add a splash of white wine to the sauce for extra flavor.

This pork chop cream of mushroom soup recipe is always a good idea for any occasion – whether it’s a quick weeknight dinner or a special event with friends and family. One of my favorite things about this recipe is how easily it can be reheated and served again later – perfect for when you’re planning ahead but still want something delicious on hand.

To store leftovers, simply let them cool completely before transferring them to an airtight container in the fridge or freezer. When reheating, be sure to heat it gently over low heat until warmed through – this will prevent scorching or burning on the bottom of the pan.

❓ Frequently Asked Questions About Pork Chop Cream of Mushroom Soup

Q: Can I make this soup without heavy cream?

A: Yes, you can substitute heavy cream with half-and-half or a mixture of milk and flour as a thickening agent. However, keep in mind that the flavor and texture may be slightly different.

Q: How long can I store this soup in the fridge?

A: You can store this soup in an airtight container in the fridge for up to 3 days. Reheat it gently over low heat until warmed through.

Q: Can I add other types of protein like chicken or beef?

A: Yes, you can definitely add other types of protein like chicken or beef to make this soup more substantial. Just adjust the cooking time accordingly.

Q: Why do you recommend using fresh mushrooms instead of canned ones?

A: Fresh mushrooms offer a better texture and more intense flavor compared to canned ones. However, if you’re in a pinch, canned mushrooms will still work well.

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

A: Yes, you can make this soup in a slow cooker by browning the pork chops and sautéing the onions beforehand, then adding all the ingredients to the slow cooker and cooking on low for 6-8 hours.

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