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Pork Chops in Mushroom Gravy


"This is one of the easiest ways I have found to make moist and delicious pork chops. Serve over hot rice and enjoy!"
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40 m servings 367 cals
Original recipe yields 4 servings


  • Calories:
  • 367 kcal
  • 18%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 8g
  • 3%
  • Protein:
  • 29 g
  • 58%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 1036 mg
  • 41%

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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  1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle pork chops with garlic salt and black pepper. Fry pork chops in the hot oil until browned, 5 to 8 minutes per side. Transfer chops to a plate.
  2. Heat 1 tablespoon olive oil in skillet; cook and stir mushrooms in the hot oil until soft, 5 to 8 minutes. Scrape up and dissolve any browned bits of food into mushrooms as you stir. Pour golden mushroom soup and water into skillet and stir into mushrooms.
  3. Place pork chops and accumulated juices into mushroom sauce, spooning sauce over chops. Simmer until meat is no longer pink inside and juices run clear, occasionally spooning more sauce over chops as they cook, 10 to 15 minutes.

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Read all reviews 57
  1. 75 Ratings

Most helpful positive review

When I make this, I like to use garlic powder instead of garlic salt as canned condensed soups can be quite salty on their own. I don't usually add the two tablespoons of water, I'll add a table...

Most helpful critical review

Don't put in too much flour, but otherwise good

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Most positive
Least positive

When I make this, I like to use garlic powder instead of garlic salt as canned condensed soups can be quite salty on their own. I don't usually add the two tablespoons of water, I'll add a table...

I have made this recipe for years. The only differences in my recipe are: boneless pork chops, no salt, granulated garlic, and a 4 oz. can of mushroom bits and pieces.

I have been making this for years and everyone loves it. i always add a little oregano to the sauce and it adds a little something extra

I didn't have golden mushroom soup so I had to improvise. I used regular mushroom soup and mixed in 1 tbsp of worcestershire sauce and 1 tbsp ketchup. I browned the chops in olive oil and put th...

Really, really enjoyed this recipe. A bit of advice though: don't brown the chops as long as they say to. I found after maybe 3 minutes per side they were just fine. Will make again. :)

Followed directions exactly (substituted garlic powder instead of garlic salt), and this was a big hit. The meat is moist and very flavorful. Will definitely be making this again!!

Very tasty! I had to make a slight adjustment since I can't eat much salt. So I saved the mushroom stems and sautéed them in soft margarine, then added flour and milk to make a white sauce with ...

Excellent. My wife and son both loved this one. It's a keeper because it combines ease of preparation with great flavor.

Great recipe! Never really been a fan of using canned soups in recipes however I was in rush this looked good. Followed the recipe to the tee- only doubled it. Only thing I found it needed was a...