Pork Chops with Cream Of Mushroom Sauce | 30 Minute Dinner

Crunchy crumbed pork chops topped with cream of mushroom condensed soup sauce is such a classic recipe!

A fuss-free family dinner prepped, cooked and ready in just 25 mins!

These crispy coated pork chops with mushroom sauce are such a quick and easy family dinner, perfect for those busy weeknights.

The pork chops are coated in parmesan and panko breadcrumbs before being fried until tender inside yet golden and crisp on the outside. They are then topped with a creamy mushroom sauce easily made using condensed mushroom soup. Creamy, crunchy and SO delicious!

Like my chicken and mushroom pie, slow cooker pulled pork, slow cooker chicken risotto and beef stroganoff, these pork chops are the perfect fuss-free comfort food!

Why You’re Going To Love This Recipe

• Easy dinner – these pork chops are on the table in under half an hour!
• Family friendly – loved by kids and adults alike, this is a dinner that is sure to please the whole family!
• Comforting dinner – with crispy fried breaded pork and creamy mushroom sauce, this is comfort food at its best! Serve with mash and steamed greens for a satisfying dinner.
• Affordable – pork chops are an economical cut of meat, making this a budget friendly meal.
• Versatile – pork chops with cream of mushroom sauce is a meal fancy enough for guests, yet also simple enough to make for a family dinner on a busy weeknight.

What You Need

This recipe for pork chops in mushroom soup requires just a handful of basic ingredients!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Pork Chop Ingredients

• Pork chops – you can use either bone-in or boneless pork chops for this recipe.
• Plain flour – also known as all-purpose flour.
• Eggs – I use large eggs which weigh approx. 60g each.
• Panko crumbs – these give the pork chops a deliciously crunchy coating! However if you don’t want to use panko breadcrumbs, you can make your own breadcrumbs to coat the pork chops with.
• Parmesan cheese – use freshly grated parmesan – pre-grated cheese does not give the same fresh parmesan flavour and contains ‘anti-caking’ agents. It often works out more expensive per gram than fresh parmesan too!
• Garlic powder – this adds a pleasant background flavour to the crispy breadcrumb coating and mixes easier with the panko crumbs.
• Salt and pepper – to season.
• Vegetable oil – for frying the pork chops.

Cream Of Mushroom Sauce Ingredients

• Brown mushrooms – I prefer to use Swiss brown mushrooms as they hold their shape better when cooked and the flavour is a little more intense, however you can use white button mushrooms if you prefer.
• Butter – I recommend using unsalted butter and then adding a pinch of salt once you have checked the sauce for seasoning.
• Italian herbs – this herb blend includes dried basil, rosemary, thyme and oregano and adds a delicious flavour to the sauce. If you don’t have it to hand, just use dried oregano.
• Garlic – either use a clove of garlic and mince it yourself, or use jarred minced garlic.
• Condensed cream of mushroom soup – I like to use Campbells condensed cream of mushroom soup as it cooks into a thick and creamy sauce. Some other brands of mushroom soup tend to produce a runnier sauce.
• Milk – I recommend using full cream milk for the richest, silkiest mushroom sauce.

Equipment Required 

Basic cooking equipment is all that’s required to make these delicious pork chops with cream of mushroom sauce!

• 3 plates / shallow bowls – for coating the pork chops.
• Deep frying pan – for frying the pork chops.
• Large frying pan – for making the mushroom sauce.
• Heatproof jug – for serving the sauce.

Step By Step Instructions

These pork chops with mushroom soup are such an easy dinner and take just 10 minutes to prepare!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 – Prepare The Pork Chops

Place the flour onto a plate, then press the pork chops into the flour and coat both sides, shaking off any excess. 

Dip the pork chops into the beaten eggs, allowing any excess egg mixture to drip off.

Mix the panko breadcrumbs with the grated parmesan cheese, garlic powder, salt and pepper, then spread this out on to a flat plate. Press the pork chops into the panko crumb mixture, making sure both sides are well coated.

Heat the oil in a deep frying pan and cook the pork chops until golden and cooked through. Place onto a paper towel to drain any excess oil, and keep warm.

Step 2 – Cook The Mushrooms

Place the mushrooms, butter, Italian herbs and garlic in a large frying pan. Cook until the mushrooms are golden brown and all of the liquid has evaporated. Tip into a small bowl and set aside. 

Step 3 – Make The Sauce

Add the condensed cream of mushroom soup and the milk to the frying pan that the mushrooms were cooked in.

Bring to a simmer and stir until slightly thickened. 

Return the mushrooms to the sauce.

Stir to combine.

Step 4 – Serve

Pour the cream of mushroom sauce into a heatproof jug.

Serve immediately, with the creamy mushroom sauce poured over the top of the cooked and crumbed pork chops. 

Expert Tips

• To tell when the oil is ready to fry the pork chops – when you place a wooden spoon in the centre the oil should make small bubbles around the wooden spoon.
• Fry the mushrooms until the liquid they release has evaporated – otherwise this liquid can make the sauce too watery.
• Don’t wash the frying pan after cooking the mushrooms – the bits on the bottom of the pan will add extra flavour to the mushroom sauce.
• Serve – with creamy mashed potatoes and a side of your favourite vegetables.
• Store leftovers in the fridge for up to 2 days.

FAQs

For more easy family dinner ideas that kids love, check out these other popular recipes:

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Pork Chops with Cream Of Mushroom Sauce

An old fashioned classic… Pork Chops with Cream of Mushroom Sauce! A rich and creamy mushroom sauce poured over crunchy crumbed pork chops!

Print Pin Rate

Course: Dinner

Cuisine: western

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 serves

Calories: 606kcal

Author: Lucy – Bake Play Smile

Ingredients

For The Crumbed Pork Chops

For The Cream Of Mushroom Sauce

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Instructions

To Prepare The Pork Chops

• Place the plain flour onto a plate. Press the pork chops into the flour and shake off any excess.
• Whisk the eggs in a bowl and dip the pork chops into the egg mixture. Allow the excess egg mixture to drip off. Place on to a plate again.
• Mix the panko breadcrumbs, grated parmesan cheese, garlic powder, salt and pepper together and spread this on to a flat plate. Press the pork chops into the panko crumb mixture on each side.
• Place a large, deep frying pan with vegetable oil (approximately 1-2 cm deep) over high heat. The oil is ready when you place a wooden spoon in the centre (it should make small bubbles around the wooden spoon). Cook the pork chops for 5-7 minutes on either side or until golden and cooked through. Place onto a paper towel to drain any excess oil and keep warm.
• AIR FRYER COOKING OPTION: alternatively you can cook the pork chops in the air-fryer for 15 minutes, 200 degrees celsius (turning over halfway through). TIPS: Spray the pork chops with cooking oil for the crispiest crumb. Cook in a single layer (in batches if needed), to allow the heat to circulate.

To Prepare The Cream Of Mushroom Sauce

• Place the mushrooms, butter, herbs and minced garlic in a large frying pan. Cook over medium-high heat for 5-10 minutes or until the mushrooms are golden brown and all of the liquid has evaporated. Set aside in a small bowl.

• Without washing the frying pan, add the condensed cream of mushroom soup and the milk. Bring to a simmer and stir for 5-10 minutes or until thickened.

• Return the mushrooms to the sauce, season with salt and pepper.

Notes

RECIPE NOTES & TIPS

• To tell when the oil is ready to fry the pork chops – when you place a wooden spoon in the centre the oil should make small bubbles around the wooden spoon.
• Fry the mushrooms until the liquid they release has evaporated – otherwise this liquid can make the sauce too watery.
• Don’t wash the frying pan after cooking the mushrooms – the bits on the bottom of the pan will add extra flavour to the mushroom sauce.
• Serve – with creamy mashed potatoes and a side of your favourite vegetables.
• Store leftovers in the fridge for up to 2 days.
• For a gluten-free option, use panko crumbs that have been made with gluten-free bread or use gluten-free bread crumbs. Substitute the plain flour for gluten-free flour. However check the label of your soup, as only some brands are gluten free.

Nutrition

Calories: 606kcal | Carbohydrates: 43g | Protein: 51g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 203mg | Sodium: 1350mg | Potassium: 1114mg | Fiber: 2g | Sugar: 5g | Vitamin A: 441IU | Vitamin C: 0.4mg | Calcium: 371mg | Iron: 4mg