Description
This creamy mushroom pork chops recipe offers tender, juicy pork chops brined for enhanced flavor and seared to perfection before being baked in a rich cream of mushroom sauce. Featuring a perfect balance of savory spices and a luscious sauce made with half and half and thyme, it’s a comforting and elegant meal ideal for dinner.
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 can be used)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon pepper
- ½ teaspoon salt (use less if desired)
- 2 tablespoons butter
Mushroom Cream Sauce
- 1 can cream of mushroom soup (10.75 oz)
- ½ cup half and half
- ½ teaspoon thyme
- 2-3 garlic cloves, minced
- ½ teaspoon pepper
- 8 oz sliced mushrooms (optional to sauté before adding)
Instructions
- Brine the Pork Chops: In a large bowl or dish, dissolve the sugar and salt in 3 cups of water by whisking. Add peppercorns and smashed garlic cloves if desired. Submerge the raw pork chops in the brine and let them sit at room temperature for 30 minutes. If brining longer, cover and refrigerate for up to 3-4 hours.
- Prepare the Mushroom Cream Sauce: In a bowl, whisk together the cream of mushroom soup, half and half, minced garlic, thyme, and pepper. If you do not plan to sauté the mushrooms beforehand, stir sliced mushrooms directly into the sauce.
- Season the Pork Chops: Preheat the oven to 400°F. Remove the pork chops from the brine and pat dry with paper towels. Bring them to room temperature before cooking. In a small bowl, combine garlic powder, paprika, salt, and pepper. Rub this spice mixture evenly on both sides of the pork chops.
- Sear the Pork Chops: Heat a cast iron or oven-safe skillet over medium-high heat until hot. Melt the butter in the skillet. Place pork chops in the skillet and sear each side for 2-3 minutes until nicely browned and the meat begins to release from the pan.
- Assemble and Bake: If you have sautéed the mushrooms separately, layer them into the skillet before adding pork chops. Pour the prepared mushroom cream sauce evenly over the seared pork chops. Transfer the skillet to the preheated oven and bake for 18 to 22 minutes until the pork reaches an internal temperature of 145°F at the thickest point, away from the bone.
- Rest and Serve: Remove the skillet from the oven and let the pork chops rest for 5 minutes to allow the juices to redistribute. Serve the pork chops topped with the creamy mushroom sauce and enjoy your meal!
Notes
- Brining adds flavor and helps keep pork chops juicy but can be skipped if preferred; just reduce added salt in seasoning.
- Sautéing mushrooms before adding them to the sauce enhances flavor and texture but is optional.
- Use a meat thermometer to ensure pork chops are cooked safely to 145°F.
- Boneless pork chops can be used but cooking times may vary slightly.
- Resting the meat after baking is crucial for juicy, tender pork chops.
