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Cream of Mushroom and Soy Sauce Pork Chops

Cream of Mushroom and Soy Sauce Pork Chops

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Pepita

Pork chops slow cooked in a yummy creamy sauce, served over rice.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 193 kcal
  • 10%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 14.6g
  • 5%
  • Protein:
  • 17 g
  • 34%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 1995 mg
  • 80%

Based on a 2,000 calorie diet

Directions

  1. Rub brown sugar into pork chops. Place chops in shallow dish and pour soy sauce over. Cover and refrigerate. Allow to marinate for one hour.
  2. Pour the cream of mushroom soup into the crock of a slow cooker. Remove chops from the soy sauce and place on top of soup.
  3. Cover, and cook on Low until very tender, 6 to 8 hours.
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Reviews

Mindi
63
6/17/2009

I never thought these ingredients would be good together but thought I would give it a try as an experiment, and it is really delicious!! My husband ate two plates full. In fact everyone in the family really liked it--even my extremely picky 7 year old son. After much negotiating to get my son to try a bite of pork chop, I knew he liked it because he didn't run and spit it out. When I asked him if he liked it he told me no, but about 2 minutes after he swallowed the first bite he asked me for a plate of the pork chop. THIS IS A KEEPER! I will be making this VERY EASY recipe often. The pork chops turned out so tender and the sauce is awesome! Thank you so much for sharing this!!!

MissRissy
48
6/22/2009

Don't let the canned soup scare you. This is doesn't carry the usual canned soup recipe disappointment. It couldn't be easier and the flavors are just fantastic. Next time I'm going to try throwing some veggie's--mushrooms & maybe onions--into the mix. This is a recipe really worth trying. Thanks for sharing.

loisln77
42
7/13/2009

I know what you're thinking: cream of mushroom soup and soy sauce? Yuck-o! But NO! After about six hours, these pork chops were absolutely delectable. Moist, fell apart in the crock pot, perfect. I think what happens is the brown sugar and the salt from the soy sauce (I used lower-salt) effectively tenderize the pork chops. Cooked slowly with the soup finishes them off (not to mention makes an awesome gravy)! Will definitely make again - thanks for a great recipe! :)