Perfect Pork Chop Mushroom Soup Recipe in 90 Minutes

This pork chop mushroom soup recipe delivers a rich, creamy comfort meal ready in under 90 minutes. Featuring tender pork chops simmered with fresh mushrooms, aromatic herbs, and a velvety broth, this classic recipe serves 4-6 people with 350 calories per portion. The secret to perfect texture is searing the pork chops first and adding mushrooms in two stages for maximum flavor depth.

The Ultimate Pork Chop Mushroom Soup Recipe

Creating a restaurant-quality pork chop mushroom soup at home is simpler than you might think. This beloved comfort food combines succulent pork chops with earthy mushrooms in a creamy broth that's perfect for chilly evenings. Unlike many online recipes that compromise on flavor for speed, our tested method balances richness with clean ingredients for a satisfying meal that doesn't leave you feeling heavy.

Why This Recipe Works

What sets this pork chop mushroom soup apart from other versions is the layered cooking technique. By searing the pork chops to develop fond, then deglazing the pot with dry white wine before adding mushrooms in two batches, you build complex flavors that shortcut recipes miss. The addition of fresh thyme and a touch of Dijon mustard creates a subtle depth that elevates this from ordinary to exceptional.

Complete Ingredient List

Category	Ingredients	Quantity
Protein	Bone-in pork chops	1.5 lbs (about 4 chops)
Aromatics	Yellow onion, diced	1 medium
Aromatics	Garlic cloves, minced	3
Mushrooms	Crimini mushrooms, sliced	8 oz
Mushrooms	Shiitake mushrooms, stems removed	4 oz
Liquid	Chicken broth, low sodium	4 cups
Liquid	Dry white wine	½ cup
Cream Base	Heavy cream	½ cup
Herbs	Fresh thyme leaves	2 tsp
Seasoning	Dijon mustard	1 tbsp
Seasoning	Salt and black pepper	To taste

Essential Equipment

• 6-quart heavy-bottomed pot or Dutch oven
• Wooden spoon or heat-resistant spatula
• Sharp chef's knife
• cutting board
• Measuring cups and spoons
• Tongs for handling pork chops

Step-by-Step Cooking Instructions

1. Prepare ingredients: Pat pork chops dry with paper towels and season generously with salt and pepper. Slice all mushrooms and dice the onion.
2. Sear pork chops: Heat 2 tbsp olive oil in your pot over medium-high heat. Sear pork chops for 3-4 minutes per side until golden brown. Remove and set aside.
3. Sauté aromatics: In the same pot, add onions and cook until translucent (5 minutes). Add garlic and cook for 1 minute until fragrant.
4. Cook mushrooms: Add criminis first, cooking until they release moisture and begin to brown (8 minutes). Add shiitakes and continue cooking until all liquid evaporates.
5. Build flavor base: Pour in white wine to deglaze the pot, scraping up browned bits. Simmer until reduced by half.
6. Simmer soup: Return pork chops to pot, add broth, thyme, and Dijon. Bring to gentle simmer, cover, and cook for 45 minutes.
7. Finish soup: Remove pork chops, shred meat, and return to pot. Stir in cream and adjust seasoning. Simmer uncovered for 10 minutes.

Pro Tips for Perfect Pork Chop Mushroom Soup

For the best pork chop mushroom soup with potatoes, add 2 diced Yukon Gold potatoes during the simmering stage. The natural starches create a thicker broth without needing flour. When selecting mushrooms, look for firm caps with no slimy spots - this ensures maximum flavor in your creamy pork chop mushroom soup.

Don't skip the searing step - it creates the fond that gives this homemade pork chop mushroom soup its rich color and complex taste. If you're making this pork chop mushroom soup for beginners, consider using a meat thermometer to ensure pork reaches exactly 145°F (63°C) for perfect tenderness.

Delicious Variations

For a slow cooker pork chop mushroom soup version, complete steps 1-4 on stove, then transfer everything to your slow cooker and cook on low for 6-7 hours. The long, slow cooking makes the pork incredibly tender.

Gluten-free cooks will appreciate that this pork chop mushroom soup recipe is naturally gluten-free. For dairy-free adaptation, substitute coconut cream for heavy cream and use olive oil instead of butter.

Serving Suggestions

This easy pork chop mushroom soup recipe pairs beautifully with crusty bread for dipping. Garnish with fresh parsley and a sprinkle of cracked black pepper. For a complete meal, serve with a simple green salad dressed with lemon vinaigrette.

Storage and Reheating Instructions

Store leftovers in airtight containers in the refrigerator for up to 3 days. The flavors actually improve overnight as the ingredients meld. When reheating pork chop mushroom soup with potatoes, do so gently over medium-low heat to prevent the cream from separating. Freeze portions for up to 2 months - the soup thaws beautifully with minimal texture change.

Can I use boneless pork chops for this mushroom soup recipe?

Yes, boneless pork chops work well and cook slightly faster. Reduce simmering time to 35-40 minutes since boneless chops cook more quickly. The bone-in version provides richer flavor to the broth, but boneless creates a more uniform texture.

How can I make this soup thicker without adding flour?

For a naturally thicker broth, increase the mushroom quantity by 4 ounces and cook them longer until deeply caramelized. The mushrooms release natural thickeners as they cook. Alternatively, blend 1 cup of the finished soup and stir it back in.

What wine works best for deglazing pork chop mushroom soup?

A dry white wine like Sauvignon Blanc or Pinot Grigio works perfectly. Avoid sweet wines as they'll clash with the savory flavors. If omitting alcohol, use additional broth with 1 tablespoon of lemon juice to maintain acidity.

Can I prepare this soup ahead of time?

Absolutely. This soup actually tastes better the next day as flavors meld. Prepare through step 6, cool completely, then refrigerate. When ready to serve, complete steps 7-8. The pork will stay more tender if added fresh before serving.

How do I prevent the pork from becoming tough in the soup?

Avoid boiling the soup - maintain a gentle simmer. Remove pork chops when they reach 145°F (63°C), shred, and return to the pot. Overcooking is the main cause of tough pork. Using a meat thermometer ensures perfect tenderness every time.