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READY IN 40 mins

Skillet Chops with Mushroom Gravy

Read Reviews (248)

"This is a very comforting, satisfying dish, and makes a great meal when served with rice or mashed potatoes and a tossed salad." — KMSTAT

Ingredients Edit and Save

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Types of Cooking Oil

Original recipe makes 4 servings Change Servings

1/2 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
4 pork chops

1 tablespoon vegetable oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk

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Directions

Combine bread crumbs and Parmesan cheese in a large resealable plastic bag. Add chops two at a time, and shake to coat.
Heat oil in a large skillet over medium-high heat, and cook chops until brown on both sides. Remove chops from skillet, and reduce heat to medium.
Blend soup and milk in the skillet, stirring to scrape up the bits of breading left over from the chops. You can adjust the amount of milk depending on how thick you want the gravy to be (it will thin a bit during the cooking process). Bring to a gentle boil, increasing heat slightly if necessary. When soup mixture is bubbling, return chops to skillet. Cover, and reduce heat to low. Simmer for 20 minutes, or until chops are cooked through.

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PREP 10 mins
COOK 30 mins
READY IN 40 mins

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Reviews More Reviews

Most Helpful Positive Review

Nov 03, 2003

Oh wow! We just had it for dinner wish biscuits and mashed potatos. I sauted an onion and garlic before browning the porkchops. I used a cup of milk for extra gravy.

—___

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Most Helpful Critical Review

Oct 09, 2005

I found this recipe very boring and kind of bland. It definitely needs some tweaks to add more flavor. Maybe add some garlic? I made no changes from the original recipe when preparing this dish. I will not be making this recipe again.

—RogueOnion8

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326 Ratings

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Jun 26, 2003

This was very tasty. I ended up adding a little bit to the sauce though. I added approximately 1-2 teaspoons of onion soup mix and about that much worchestershire sauce. This was wonderful with mashed potatoes. Thanks for sharing with us:)!!

—ALRRXS

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Jan 01, 2004

a very quick dinner to pull together! i increased the grated parm to equal my bread crumbs (1/2 cup each) and added a dash of salt, pepper and garlic powder. after breading, i saved the leftover bread crumb mixture to add in with the soup & milk, as another reviewer suggested -- definitely thickened up the gravy to a rich and delicious sauce! and, because i added in the extra dry crumbs i had to increase the milk to 1-1/2 cups. i also added fresh sliced white mushrooms which added a nice surprise to the gravy. the gravy is what makes this dish! i only had two large-ish porkchops to cook and there was very little gravy left after we finished dinner! served with mashed potatoes and rolls, this made a great dinner. next time, i'll cook the pork chops a little longer in the first step to achieve a crispier coating on the outside.

—Michelle H.

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Apr 01, 2005

This was absolutely wonderful. The only thing I wish was that the meat was just a little bit more tender. The gravy was awesome over roasted garlic mashed potatoes...this will definately go in our recipe book. Thanks for the post.

—Momof2

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Oct 17, 2003

These pork chops came out really good. I followed someone else's suggestion and used almost a 1:1 ratio of bread crumbs to parmesan, which worked out nicely. I dont really like soaking things that are battered and fried, however, and may try soaking the porkchops in buttermilk to tenderize them, then frying them up after breading them (and serving the gravy on the side)- they were so beautiful before I put them in the sauce! Thanks!

—STARDUST_331

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Sep 05, 2003

This is a stupendous recipe. I used 3 large, thick boneless pork chops and I had just enough gravy for them. I increased the milk to 1 cup and it was definitely not too much. I also used Italian style bread crumbs and added the leftover bread crumb/cheese mixture to the gravy to make a wonderful, savory sauce that thickened nicely and just turned out fabulous. I used fresh portabello mushrooms as well. Do NOT hesitate to make this recipe but do add the extra milk or you will be sad that you do not have enough gravy! Oh, I forgot to mention that I added about 1/4 cup of red wine to the sauce for another dimension of flavor. Yum!

—CHRYSALIS34

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Jun 20, 2003

Very easy to make and very tasty. My chops came out tender and moist. I did add some garlic powder and pepper to the bread crumbs. I recommend this one highly!

—Kristina

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Nutrition

Calories
319 kcal
16%

Carbohydrates
16.4 g
5%

Cholesterol
64 mg
21%

Fat
15 g
23%

Fiber
0.6 g
2%

Protein
28.1 g
56%

Sodium
705 mg
28%

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

Nutritional Information

Skillet Chops with Mushroom Gravy

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 319
Calories from Fat: 135

% Daily Value *
Total Fat 15g 23 %
Saturated Fat 4.2g 21 %
Cholesterol 64mg 21 %
Sodium 705mg 28 %
Potassium 503mg 14 %
Total Carbohydrates 16.4g 5 %
Dietary Fiber 0.6g 2 %
Protein 28.1g 56 %
Sugars 3.4g
Vitamin A 2 %
Vitamin C < 1 %
Calcium 15 %
Iron 22 %
Thiamin 117 %
Niacin 103 %
Vitamin B6 51 %
Magnesium 14 %
Folate 10 %

* 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.