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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

Read Reviews (950)

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

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Types of Salt

Garlic: Fresh Vs. Powdered

How to Cut Onions

All about Cream

Original recipe makes 4 servings Change Servings

4 pork chops
salt and pepper to taste
1 pinch garlic salt, or to taste

1 onion, chopped
1/2 pound fresh mushrooms, sliced
1 (10.75 ounce) can condensed cream of mushroom soup

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Directions

Season pork chops with salt, pepper, and garlic salt to taste.
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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PREP 5 mins
COOK 35 mins
READY IN 40 mins

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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.

—JUSTJEN33

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Most Helpful Critical Review

Jan 20, 2010

This recipe tempted me based on the few ingredients and time to prepare/cook. It was okay, not great, not bad! Definitely lacking something.... hmmmm! Probably will not make again.

—Crystal S

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1,392 Ratings

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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.

—GUZA

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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.

—Jennifer

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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.

—LOUZANNAMOM

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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! :)

—Melissa

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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.

—VICKIE845

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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.

—LAURA4288

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Nutrition

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.

Nutritional Information

Mushroom Pork Chops

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 210
Calories from Fat: 76

% Daily Value *
Total Fat 8.5g 13 %
Saturated Fat 2.2g 11 %
Cholesterol 65mg 22 %
Sodium 924mg 37 %
Potassium 600mg 17 %
Total Carbohydrates 9.6g 3 %
Dietary Fiber 1g 4 %
Protein 23.6g 47 %
** Sugars 3.2g
Vitamin A < 1 %
Vitamin C 5 %
Calcium 4 %
Iron 20 %
** Thiamin 110 %
Niacin 97 %
Vitamin B6 53 %
Magnesium 12 %
Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.