Pork Chops with Cream of Mushroom Sauce

Name: Pork Chops with Cream Of Mushroom Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 4 pork chops (bone-in or boneless); 75 g (½ cup) plain flour; 2 eggs (lightly whisked); 90 g (1½ cups) panko crumbs; 75 g (¾ cup) parmesan cheese (finely grated); 1 tsp garlic powder; salt and pepper; vegetable oil (for frying); 250 g brown mushrooms (thickly sliced); 1 tbs butter; 1 tsp Italian herbs; 1 tsp minced garlic; 420 g can condensed cream of mushroom soup; ¾ cup milk

Jump to Recipe

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!

Crispy crumbed pork chop served covered in creamy mushroom sauce.

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!

Cut pork chop covered in mushroom sauce, with a fork holding a portion.

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

The ingredients needed to make the recipe measured and placed in individual bowls.

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

Ingredients for the mushroom sauce measured out and placed in individual bowls.

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.

Crispy crumbed pork chops with creamy mushroom sauce poured over.

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.

A pork chop covered in flour on a white plate.

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

The floured pork chop dipped into a bowl of beaten egg.

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.

The floured and egg coated pork chop placed on a plate of seasoned panko breadcrumbs.

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.

Condensed mushroom soup and milk added to the pan.

Bring to a simmer and stir until slightly thickened.

Return the mushrooms to the sauce.

The cooked mushrooms added back to the sauce in the frying pan.

Stir to combine.

The mushrooms stirred back in to the sauce.

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.

A crumbed pork chop on a plate with the mushroom sauce poured over it.

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

How do I tell my pork chops are cooked?

The pork chops are cooked when the meat is white inside (with no pink) and piping hot in the centre.

How do I stop my pork chops from drying out?

The best way to prevent your pork chops from drying out is to not overcook them. Test them carefully during cooking until they are cooked through, then just keep them warm while you make the mushroom sauce.

Can I freeze this recipe?

No, I do not recommend freezing this recipe.

Can I make this recipe gluten free?

Absolutely! You can use panko crumbs that have been made with gluten-free bread or use gluten-free bread crumbs, and substitute the plain flour for gluten-free flour. However check the label of the condensed soup, as only some brands are gluten free.