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Pork chops with mushroom cream sauce. An upscale version of the Campbell's classic.
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5 from 1 vote

pork chops with mushroom cream sauce

Pork chops with mushroom cream sauce. It's a grown up version of the Campbell's soup classic.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main
Cuisine: American
Servings: 4
Author: romain | glebekitchen


  • 4 inch thick pork rib or loin chop bone in salted 4 hours before cooking if you have time
  • 1 Tbsp butter
  • 2 Tbsp olive oil
  • 12 oz white mushrooms sliced
  • 1 large shallot or 1/2 small onion diced
  • 1/4 cup dry sherry - sherry you would drink or white wine (ditto)
  • 1 cup chicken stock - plus more to puree
  • 1 sprig fresh thyme
  • pinch cayenne
  • 1/2 cup 35% cream
  • A few drops of truffle oil or a sprinkle of truffle salt (optional but wonderful)
  • 1/3-1/2 tsp kosher salt to taste


  • Pre-heat your oven to 400F.

Prepare the mushroom sauce

  • Pre-heat a pan large enough to hold the chops in one layer.
  • Add 1 Tbsp butter and 1 Tbsp olive oil to the pan.
  • Saute the mushrooms and shallot (or onion) until the mushrooms are cooked and lightly browned.
  • Add the wine or sherry and reduce until reduced by 2/3. This should take 2 or 3 minutes.
  • Add the thyme and 1 cup chicken stock, reduce heat and let simmer for about 15 minutes. If the pan dries out add a bit more chicken stock.
  • Remove the sprig of thyme then puree the mushrooms in a blender with enough stock to get it to puree. You may or may not need to add a bit more stock. It depends on how much evaporated during the simmering phase.
  • Reserve the puree.

Prepare the pork chops

  • Wipe out the pan. Return to medium heat.
  • Season the chops with salt and pepper (or just pepper if you pre-salted them).
  • Film the pan with olive oil.
  • Pan fry the pork chops until nicely browned, about 2 minutes.
  • Flip the chops and place them in the oven to roast until done. You are shooting for an internal temperature of about 145-150F.
  • Remove chops from the pan and tent with foil.
  • Heat the pan and everything that's in the pan over medium heat. Add the mushroom puree and scrape up any bits. You want all the pork goodness in your sauce.
  • Add the cream and stir to combine. Mix in a pinch of cayenne and salt to taste.
  • Finish the sauce with a few drops of truffle oil or salt if you have it. A sprinkle of piment d'esplette is a nice touch if you have that too.


Serve with mashed potatoes or polenta.
Truffle oil is not essential but it's very good in this dish.