Pork Chops in Mushroom Gravy

Pork Chops in Mushroom Gravy

25
jb 0

"This is one of the easiest ways I have found to make moist and delicious pork chops. Serve over hot rice and enjoy!"

Ingredients 40 m {{adjustedServings}} servings 367 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 367 kcal
  • 18%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 8g
  • 3%
  • Protein:
  • 29 g
  • 58%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 1036 mg
  • 41%

Based on a 2,000 calorie diet

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Directions

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  1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle pork chops with garlic salt and black pepper. Fry pork chops in the hot oil until browned, 5 to 8 minutes per side. Transfer chops to a plate.
  2. Heat 1 tablespoon olive oil in skillet; cook and stir mushrooms in the hot oil until soft, 5 to 8 minutes. Scrape up and dissolve any browned bits of food into mushrooms as you stir. Pour golden mushroom soup and water into skillet and stir into mushrooms.
  3. Place pork chops and accumulated juices into mushroom sauce, spooning sauce over chops. Simmer until meat is no longer pink inside and juices run clear, occasionally spooning more sauce over chops as they cook, 10 to 15 minutes.
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Reviews 25

  1. 33 Ratings

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Sarah Jo
11/25/2012

When I make this, I like to use garlic powder instead of garlic salt as canned condensed soups can be quite salty on their own. I don't usually add the two tablespoons of water, I'll add a tablespoon or so of worchestershire sauce and maybe a little milk if I want a thinner gravy. This is one of the recipes I cherish most as my Mom made it for us kids when we were growing up.

canadiangirl_09_9
1/20/2013

I have been making this for years and everyone loves it. i always add a little oregano to the sauce and it adds a little something extra

Patty
11/27/2012

I have made this recipe for years. The only differences in my recipe are: boneless pork chops, no salt, granulated garlic, and a 4 oz. can of mushroom bits and pieces.