If you’ve made my Cream of Mushroom Soup, here’s the perfect way to use it! These Creamy Mushroom Pork Chops are a hearty, protein-packed meal that’s both comforting and keto-friendly.
There’s nothing better than juicy, pan-seared pork chops smothered in a rich, earthy mushroom sauce. The best part? It’s all made in one skillet, so cleanup is easy! Plus, this dish is great for meal prep—just reheat and enjoy throughout the week.
Serve it with steamed veggies, a side of creamy cauliflower mash, or simply enjoy it on its own. Either way, you’re in for a delicious, low-carb dinner that feels like a restaurant-quality meal.
Key Ingredients & Swaps
Here’s what you’ll need to make these creamy mushroom pork chops, plus a few easy swaps:
Pork Chops: Bone-in pork chops work best because they stay juicy, but you can use boneless pork chops too! (See FAQs below for cooking adjustments.)
Cream of Mushroom Soup: This homemade version makes all the difference in flavor!
Brown Mushrooms: Adds a deep, earthy taste and texture. You can use white button mushrooms, but the flavor won’t be as rich.
Onion & Garlic: Essential aromatics to build flavor in the sauce and add texture.
Chicken Stock or Bone Broth: Helps thin out the sauce while adding richness.
Dry White Wine: Adds depth of flavor. It’s also kid-friendly as the alcohol will be cooked out. You can skip it or substitute with extra broth.
Dijon Mustard: Adds a little tang and helps balance the flavors.
Olive Oil or Ghee: Used for searing the pork chops. Ghee is a great heat-resistant option.
Yes! Boneless pork chops cook a bit faster, so reduce the oven time to about 12-15 minutes instead of the full time needed for bone-in chops.
What can I use instead of white wine?
You can skip the wine and replace it with extra chicken broth or a splash of lemon juice for acidity.
How can I make this dairy-free?
Use coconut cream instead of heavy cream in the Cream of Mushroom Soup and use olive oil for searing the pork.
Can I use a different protein?
Absolutely! This creamy mushroom sauce works well with chicken thighs or lamb chops too—just adjust the cooking time accordingly. For boneless chicken thighs, sear for 3-4 minutes per side, then bake for 15-18 minutes. If using bone-in chicken thighs, sear for 5 minutes per side and bake for about 18-22 minutes. For lamb chops, sear for 2-3 minutes per side, then bake for 8-10 minutes for medium-rare or longer if you prefer them more done.
Storage Tips
This dish stores well, making it great for meal prep. Here’s how to keep it fresh:
Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave at 50% power to avoid drying out the pork.
Freezing: You can freeze the pork chops with the sauce for up to 3 months. Let them cool completely before transferring to a freezer-safe container.
Reheating from Frozen: Thaw overnight in the fridge, then reheat on the stovetop over low heat, stirring occasionally until warmed through. Add a splash of broth if the sauce is too thick.
Tip: If you’re meal prepping, store the pork chops and sauce separately to keep the texture perfect when reheating!
Serving Suggestions
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Hands-on Overall
Serving size 1 pork chop + sauce
Allergy information for Creamy Mushroom Pork Chops
Make a batch of Cream of Mushroom Soup if you haven’t already. You’ll need 2 cups (480 ml) for this recipe. Store any extra in the fridge for another meal.
Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional).
Pat-dry the pork chops with a paper towel to remove excess moisture, then season both sides with salt and pepper.
Peel and dice the onion and finely mince the garlic. Slice the mushrooms.
Heat a deep ovenproof skillet over medium-high heat with olive oil or ghee. Sear the pork chops for 2 minutes per side, until golden brown. Transfer them to a plate and set aside.
In the same skillet, add the diced onion and cook for about 3 minutes, until softened.
Add the sliced mushrooms and cook for another 3 minutes, stirring occasionally, until browned and most of the moisture has evaporated. Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
Pour in the white wine and scrape up any browned bits from the bottom of the pan with a spatula. Let it simmer for 1-2 minutes until slightly reduced.
Pour in the prepared Cream of Mushroom Soup, then stir in the Dijon mustard and chicken stock. Bring to a gentle simmer.
Return the seared pork chops to the skillet, spoon some sauce over them, and transfer to the oven. Bake for 18-22 minutes, depending on thickness. If using boneless pork chops, 12-15 minutes will be sufficient.
Remove from the oven, let rest for 5 minutes. Serve with fresh thyme sprigs and vegetable sides such as crispy Brussels sprouts or creamy cauliflower mash.
Make a batch of Cream of Mushroom Soup if you haven’t already. You’ll need 2 cups (480 ml) for this recipe. Store any extra in the fridge for another meal.
Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional).
Pat-dry the pork chops with a paper towel to remove excess moisture, then season both sides with salt and pepper.
Peel and dice the onion and finely mince the garlic. Slice the mushrooms.
Heat a deep ovenproof skillet over medium-high heat with olive oil or ghee. Sear the pork chops for 2 minutes per side, until golden brown. Transfer them to a plate and set aside.
In the same skillet, add the diced onion and cook for about 3 minutes, until softened.
Add the sliced mushrooms and cook for another 3 minutes, stirring occasionally, until browned and most of the moisture has evaporated. Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
Pour in the white wine and scrape up any browned bits from the bottom of the pan with a spatula. Let it simmer for 1-2 minutes until slightly reduced.
Pour in the prepared Cream of Mushroom Soup, then stir in the Dijon mustard and chicken stock. Bring to a gentle simmer.
Return the seared pork chops to the skillet, spoon some sauce over them, and transfer to the oven. Bake for 18-22 minutes, depending on thickness. If using boneless pork chops, 12-15 minutes will be sufficient.
Remove from the oven, let rest for 5 minutes. Serve with fresh thyme sprigs and vegetable sides such as crispy Brussels sprouts or creamy cauliflower mash.
Nutrition (per serving, 1 pork chop + sauce)
Calories673kcal
Net Carbs7.9g
Carbohydrates9.5g
Protein54.5g
Fat44.3g
Saturated Fat17.2g
Fiber1.6g
Sugar4.5g
Sodium724mg
Magnesium68mg
Potassium1,357mg
Detailed nutritional breakdown (per 1 pork chop + sauce)
Total per 1 pork chop + sauce
7.9 g
54.5 g
44.3 g
673 kcal
Cream of Mushroom Soup (homemade)
3.6 g
2.8 g
12.3 g
136 kcal
Pork, fresh, loin, blade (chops or roasts), bone-in, separable lean and fat, raw
0 g
48.9 g
30.7 g
485 kcal
Salt, pink Himalayan rock salt
0 g
0 g
0 g
0 kcal
Pepper, black, spices
0.1 g
0 g
0 g
0 kcal
Onion, brown (yellow), raw
1.8 g
0.2 g
0 g
10 kcal
Garlic, fresh
0.5 g
0.1 g
0 g
2 kcal
Mushrooms (brown), fresh
1.6 g
1.1 g
0 g
10 kcal
Wine, white, dry
0.3 g
0 g
0 g
12 kcal
Dijon mustard
0.1 g
0.1 g
0.1 g
2 kcal
Chicken stock (broth), chicken only, homemade
0 g
1.2 g
1.2 g
16 kcal
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