pork chops in creamy mushroom sauce

pork chops in creamy mushroom sauce

pork chops rule!!!!

Caroline Chambers

Oct 10, 2026

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This past weekend, some friends and I were celebrating a friend’s birthday when, as we always do, we started talking about <3

food <3.

Specifically, nostalgic foods that remind us of our childhoods.

My friend Jenna told us about the pork chops smothered in Campbell’s Golden Mushroom Soup that her mother used to make with such reverence and adoration that I immediately started working on this recipe.

The first step in my process was to buy the Golden Mushroom Soup. I tasted it, studied the ingredients, and got to work making a weeknight-friendly version from scratch. The next step: figure out how to make this whole meal

even better

than Jenna remembers it. Just kidding, that’s impossible. Nostalgia is the best ingredient.

But y’all — these pork chops are so delicious. I served them over egg noodles because the dish was giving me such stroganoff vibes, but Jenna informed me that her mother was appalled that I hadn’t served it over white rice. Woops. So, you pick. You could go egg noodles, orzo, rice, couscous… there is literally no wrong move here. It’s so incredibly flavorful, creamy, and cozy — just an absolute delight.

I foresee my grown children telling their friends all about it at a birthday party 30 years from now!

I first tested this recipe with bone-

in

pork chops, and, while they were very delicious, it was a little annoying to cut around the bone when it was all smothered with mushroom sauce. I ruled that it was not the ideal eating experience and tested it next with boneless pork chops. They are perfect! Bone-in definitely works if it’s what you’ve got though. You will cook them the exact same way, they may just need a little longer to reach that internal temp.

Speaking of… pork chops are a leaner cut of meat, which means they can more easily dry out if you overcook them, so I beg you to use a meat thermometer so that does not happen!

Make a mushroom

curry

sauce! For that, use a can of full-fat coconut milk instead of the heavy cream, and swap out 2 tablespoons of the tomato paste for 2 tablespoons red curry paste. Swap in low-sodium soy sauce for the Worcestershire, too, and add a squeeze of lime. I almost made this the actual recipe but I had to stay true to Jenna’s mother!!!!

Friendly reminder that you should read the recipe in full

before

you start cooking. In this recipe, you’ll see that as soon as you add the mushrooms to the melted butter, you will bring the pot of water to a boil so that your egg noodles can cook while your sauce is coming together. They’re listed as two different steps, but they should be happening simultaneously! Will it be the end of the world if you bring the water to a boil

after

your mushrooms have browned? Of course not! It just may add a few extra minutes to your cook time, which we don’t want if we can avoid it.

While we’re talking nostalgic recipes, did any of y’all grow up eating

pork marbella

?! It was one of the most famous recipes from

The Silver Palate

Cookbook

, which had a place in almost every home cook’s kitchen in the ‘80s — including my mom’s. We ate it all the time when I was growing up, so I developed my own take on it a few years ago. It’s saucier, has more veg, and has way less refined sugar than the OG version. In

that post

, I also share what I’d serve with pork marbella for a dinner party, including an app, salad, and sides. Those recs would be great with this dinner, too, should you want to turn it into a dinner party! For another saucy, mushroom-filled dinner, try my

coq au vin, kinda

. And if you, like me, are just really into pork chops, cook

these pork chops with apples and polenta

next!

AKA pork chops for Jenna

Serves 4

Cook time: 40 minutes

Tools:

Large skillet

(heavy-bottomed)

Tongs

Foil

Large pot

Colander

Meat thermometer

Wooden spoon

Chef’s knife

and

cutting board

(if you use fresh herbs)

Ingredients:

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