As soon as these pork chops hit the air, it smells like heaven in here. Folks hustle to grab a piece!

This creamy pork chop casserole with mushrooms is a comforting dish that draws on hearty Midwestern flavors with a touch of sophistication. Not only is it a perfect weeknight meal with its creamy sauce and tender pork chops, but it also has its roots in the classic American casseroles that gained popularity in the mid-20th century. This dish is both satisfying and elegant, ideal for family dinners or even a casual dinner party.

This casserole pairs wonderfully with fluffy mashed potatoes or a side of buttered egg noodles to soak up the creamy sauce. Steamed green beans or a fresh garden salad with a light vinaigrette can add a nice crunch and balance the richness of the dish. For a truly comforting meal, consider serving it with a warm loaf of crusty bread to help you scoop up every last bit of the delicious sauce.

Servings: 4

4 bone-in pork chops
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
8 ounces of mushrooms, sliced
1 can (10.5 ounces) condensed cream of mushroom soup
1/2 cup heavy cream
1/2 cup chicken broth
1 teaspoon dried thyme
Salt and pepper to taste
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley

Preheat your oven to 350°F (175°C).

Season the pork chops with salt and pepper on both sides.

In a large skillet, heat the olive oil over medium-high heat. Brown the pork chops on both sides, about 3-4 minutes per side. Remove and set aside.

In the same skillet, add the chopped onion and cook until translucent, about 5 minutes.

Add the minced garlic and sliced mushrooms to the skillet. Cook for another 5 minutes until the mushrooms are tender.

Stir in the condensed cream of mushroom soup, heavy cream, chicken broth, and dried thyme. Mix well to combine and bring to a simmer.

Place the browned pork chops in a 9x13 inch baking dish. Pour the mushroom and cream mixture over the pork chops, ensuring they are well covered.

Sprinkle the grated Parmesan cheese over the top.

Bake in the preheated oven for 30-35 minutes until the pork chops are fully cooked and the sauce is bubbly and slightly thickened.

Garnish with chopped fresh parsley before serving.

For a lighter version, substitute the heavy cream with half-and-half or milk. You can also add other vegetables such as spinach or bell peppers for more color and nutrition. If you prefer a different protein, this recipe works well with chicken breasts or thighs. Additionally, using a variety of mushrooms like cremini or shiitake can add different textures and flavors to the dish.