Mushroom Pork Chops Recipe -
Mushroom Pork Chops Recipe
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Mushroom Pork Chops
See how to make a simple but scrumptious one-pan pork chop meal. See more
  • READY IN 40 mins

Mushroom Pork Chops

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  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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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 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.

Most Helpful Critical Review
Apr 22, 2014

This recipe tempted me based on the few ingredients and time to prepare/cook. As written, it was okay, not great, not bad! Definitely lacking something.... hmmmm! Probably will not make again without adding seasonings, so as written, only 3 stars.

Aug 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.

Aug 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.

Jan 07, 2004

I also use the golden mushroom soup for this recipe. For a one dish meal, I just put the pork chops in a 9x13 dish, pour in all the ingredients, add potatoes and cover tightly with foil bake at 350 for about 40-45 minutes. Big Hit at my house and really easy when you don't want to cook...which is pretty much every evening.

Mar 01, 2006

My husband loved this! I did make some changes based on reviews. I tenderized the chops, rubbed in seasonings & browned them in a skillet with oil. I sauteed onions w/ fresh garlic & then added them to the chops. I increased the soup to 2 cans & added white wine & milk (I really felt that gave it more flavor, thank you to the reviewer who recommended that!) I poured it over & also added fresh mushrooms (I didn't saute them simply because my husband brought them home with him). They turned out really well...I simmered it for a good 30-40 minutes. I made mashed potatoes with it, and used the leftover mushrooms and onion to saute with some green beans and garlic. The only thing I may try next time is a marinade before browning the chops to give them even more flavor. I gave it a 5 because it's a wonderful base recipe that can be tweaked to your liking, I'm not sure if I would have liked it as much without the changes, though. Great meal idea, super easy and adaptable, thank you! :)

Dec 08, 2003

Simply delicious! I would give it a higher rating if it were possible.I also used fresh garlic,2 cans of soup and 1/2 can of milk, as someone else suggested.Didn't brown chops,just dumped everything into baking pan and cooked,covered, at 350 for about 1-1/2 hrs.Meat was very tender.Gravy was great,served over noodles.Hubby & son loved it.

Jan 25, 2004

Absolutely delicious!! After the pork chops were browned I removed them from the pan and sautéed the onion and mushroom with some fresh garlic. When the onion was tender I added some red wine (pinot noir) to de-glaze the pan then put the chops back in and added the soup mixed with a bit of milk. This recipe was very easy and everyone in my family loved it.


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  • Calories
  • 210 kcal
  • 10%
  • Carbohydrates
  • 9.6 g
  • 3%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 8.5 g
  • 13%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 23.6 g
  • 47%
  • Sodium
  • 924 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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