Mushroom Pork Chops

    (1838)
    40 mins

    Transform canned cream of mushroom soup into a sauce for pork chops. Quick and easy, but very delicious. One of my family's favourites.


    1617 people made this

    Ingredients
    Serves: 4 

    • 4 pork chops
    • salt and pepper to taste
    • 1 clove garlic, crushed
    • 1 onion, chopped
    • 250g mushrooms, sliced
    • 1 can condensed cream of mushroom soup

    Directions
    Prep:5min  ›  Cook:35min  ›  Ready in:40min 

    1. Season pork chops with salt and pepper to taste.
    2. In a large frying pan, brown the chops over medium high heat. Add the onion, garlic and mushrooms, and cook for one minute. Pour soup over chops. Cover frying pan, and reduce temperature to medium low. Simmer 20 to 30 minutes, or until chops are cooked through.
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    Reviews and ratings
    Global ratings:
    (1838)

    Reviews in English (1252)

    by
    2097

    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.  -  12 Oct 2004  (Review from Allrecipes US | Canada)

    by
    1559

    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.  -  16 Aug 2006  (Review from Allrecipes US | Canada)

    by
    1070

    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.  -  20 May 2002  (Review from Allrecipes US | Canada)

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