Mushroom Pork Chops

Mushroom Pork Chops

mmcgee

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

40 m servings 210 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 210 kcal
  • 10%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 9.6g
  • 3%
  • Protein:
  • 23.6 g
  • 47%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 924 mg
  • 37%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

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

Reviews

Read all reviews 1169
  1. 1714 Ratings

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Most helpful positive review

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 golde...

Most helpful critical review

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 agai...

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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 golde...

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. af...

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 onio...

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...

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 adde...

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 everyt...

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 agai...

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 ...

Excellent with a few changes. Mixed 1/2 cup milk and 1/2 cup white wine with soup, poured over browned chop mixture, and baked in oven for one hour covered. Moist, tender chops with to die for...

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