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Mushroom Pork Chops

Mushroom Pork Chops

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
mmcgee

mmcgee

Quick and easy, but very delicious. One of my family's favorites served over brown rice.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 210 kcal
  • 10%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 9.6g
  • 3%
  • Protein:
  • 23.6 g
  • 47%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 924 mg
  • 37%

Based on a 2,000 calorie diet

Directions

  1. Season pork chops with salt, pepper, and garlic salt to taste.
  2. In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.
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Reviews

JUSTJEN33
1661

JUSTJEN33

10/12/2004

I have been making this recipe for years but not in a skillet. Brown your chops (butterfly chops are the best, No bone) with seasoning. In a 9x13 pan pour in your Cream of mushroom soup OR golden mushroom soup with 1/2 can of milk. Bake @ 350 for 1 hour & cover with foil. MMMmmm good! The easiest & most tender chops around. Serve with potatoes & use the gravy.

GUZA
1266

GUZA

8/16/2006

I only gave this four stars as it is, but when I changed it a bit it was fantastic. When I make this now, I brown the chops really well and then I de-glaze the pan with a bit of white wine. after the alcohol cooks off a bit I lower the temp and add some minced fresh garlic, a pinch of thyme, the soup, the fresh mushrooms and put the chops back in. Comes out fantastic every time.

Jennifer
865

Jennifer

8/26/2003

This is a great recipe. I poured a little olive oil in the pan and sauteed a clove of garlic before placing the salted chops in the pan. Once they were brown, I removed them & sauteed the onion & mushrooms. While those were cooking I whisked about a half cup of dry white wine & a half cup of milk in with the mushroom soup and added a tablespoon of fresh tarragon & some fresh ground pepper. I returned the chops to the pan & poured the sauce over them. I covered them & simmered for about 30 minutes. There was pleanty of yummy mushroom sauce to pour over the chops & the rice. This would be good with potatoes, too. This is a recipe that when served looks like it took hours to make, but is really very easy.

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