Description
Tender and juicy pork chops simmered in a rich and creamy mushroom sauce, enhanced by a flavorful brine and oven-seared to perfection for a comforting and hearty main dish perfect for any occasion.
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), 1 to 1½ inch thickness (boneless will work too)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon pepper
- ½ teaspoon salt (use less if you prefer less salty)
- 2 tablespoons butter
Cream of Mushroom 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 (fresh)
Instructions
- Brine the Pork Chops: Combine water, salt, sugar in a large bowl, whisking until dissolved. Add peppercorns and smashed garlic cloves if using. Submerge pork chops in the brine and let sit for 30 minutes at room temperature. For longer brining, 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. Add the sliced mushrooms if you are not sautéing them beforehand.
- Preheat Oven: Set oven to 400°F (205°C) to prepare for finishing the pork chops.
- Season the Pork Chops: Remove pork chops from the brine and pat dry thoroughly. Let them come to room temperature. Mix garlic powder, paprika, salt, and pepper and rub the seasoning evenly over 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 butter, then add pork chops. Sear each side for 2-3 minutes until browned and meat begins to release from pan.
- Add Sauce and Mushrooms: Pour the prepared cream of mushroom sauce over the seared pork chops spreading it evenly unless you chose to sauté the mushrooms separately before adding sauce.
- Bake the Pork Chops: Transfer skillet to the preheated oven and bake for 18–22 minutes, or until internal temperature reaches 145°F at the thickest part of the chop.
- Rest the Meat: Remove skillet from oven and allow pork chops to rest for 5 minutes to retain juices before serving.
Notes
- Brining adds moisture and flavor—don’t skip if time allows.
- You can sauté the mushrooms separately before adding to sauce for enhanced flavor.
- Use a meat thermometer to check doneness; avoid overcooking to keep chops juicy.
- Bone-in chops add flavor but boneless can be used as well.
- Adjust salt in seasoning if brining to prevent oversalting.
