"This is a very comforting, satisfying dish, and makes a great meal when served with rice or mashed potatoes and a tossed salad." — KMSTAT
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dry bread crumbs
grated Parmesan cheese
1 (10.75 ounce) can
condensed cream of mushroom soup
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.
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.
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:)!!
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.
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.
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!
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Skillet Chops with Mushroom Gravy
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 135
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