Immerse yourself in the culinary delight of Mushroom Pork Chops, a savory symphony that marries succulent pork chops with earthy mushrooms. This delightful recipe brings together the robust flavors of perfectly seared pork and the umami goodness of sautéed mushrooms, creating a harmonious dish that’s quick, easy, and bursting with taste. Whether you’re a cooking enthusiast or a busy home chef, Mushroom Pork Chops promise a satisfying meal that’s both comforting and flavorful. Stay tuned for the full recipe, and discover how to effortlessly bring this savory masterpiece to your table. Elevate your dining experience with this effortlessly impressive and delicious creation!
Mushroom Pork Chops Recipe | S2Recipes
Details Mushroom Pork Chops Recipes
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 4
Ingredients For Mushroom Pork Chops Recipes
4 pork chops
salt and ground black pepper to taste
1 pinch garlic salt, or to taste
½ pound fresh mushrooms, sliced
1 onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
Instructions: Mushroom Pork Chops Recipes
Step 1: Season pork chops with salt, pepper, and garlic salt.
Step 2: Brown chops over medium-high heat in a large nonstick skillet. Add mushrooms and onion and sauté for one minute.
Step 3: Pour soup over chops. Cover, reduce the heat to medium-low, and simmer until chops are cooked through, 20 to 30 minutes.
I’ve been making my mushroom pork chops like this for years (as I find it much quicker, less dishes and more flavourful than recipes done in the oven). Only giving 4 stars as I would make the following suggestions to improve this recipe. I always remove the chops from the pan once browned. Then add onions, then mushrooms and minced garlic so they have room to cook while the chops have time to rest and reabsorb liquid after browning. Then add mushroom soup and thoroughly scrape the bottom of the whole pan “to deglaze” and get all those yummy bits into the sauce. Once simmering add the chops back in (along with any liquid on the plate the chops were resting on) and simmer on a lower heat until chops are cooked through. Otherwise I find the chops get dry or overcooked (especially if they are smaller chops). I also tend to use 2 cans of soup (as boneless chops usually come in pack of 6 where I get them) and like extra mushroom sauce to put over rice or potatoes that I serve it with. Otherwise, great recipe.
Needs more seasoning. I will add some herbs and seasoned salt to it next time.
LOVED this. I usually make this dish in the oven, but wanted to do something a bit quicker. I bought nice decently thick boneless chops from Costco. As soon as the chops were decently browned, I turned the heat to the lowest setting(so it was barely bubbling)and left them for 1/2 hour to 40 minutes, basting every so often with the sauce. Also made sure to be generous with the salt and pepper and garlic powder prior to browning. These were delicious. Served with honey dill baby carrots and white rice.I wish we could respond directly to some of these comments.....especially the one trying to make themselves sound like a gourmet cook taking potshots at other people and this recipe. Its no ones fault but your own that you over cooked your pork chops and can't season properly so your dish was bland.......but you don't have to be a jerk.I would definitely make this again.
They are good but in the directions it called for an onion, chopped. But on the video they use sliced. Which should it be? Unfortunately I had chopped the onion before I saw the video. I think that would have been better & easier.
The recipe is good for a quick meal. That said, next time I'll use thicker cut chops, saute the onion then mushrooms, remove them to sear the chops then put all & the soup back into the pan to finish. Might add a little grated parmesan too.I served with mashed potatoes and orange butter glazed carrots.
This is a sad attempt at a decent meal. If you're dumb and poor have fun but this is a hard pass otherwise. 20-30 minutes for a pork chop is ridiculous and they're going to be over cooked so check at the 15 minute mark depending on the thickness. Once you're done browning the chops you want to take them out so you actually have room for the onion and mushrooms but also be able to deglaze the pan with either wine or stock. Also the dumbass that used RED wine to "scrap the bottom to loosen the brown bits" (again, it's called DEGLAZING ??) should never use a red wine even if it's paired with a meatier dish. Trained by a sumalier here and this just atrocious and sad. Nice attempt at a decent meal but falls flat and pork is extremely overcooked unless you're using Fred Flintstone sized chops.
I came up with this recipe 50 years ago... I kid you not!! Small kids always searching/creating simple and cheap but good and healthy recipes. I also created my turkey meatloaf when the only ground turkey available was Louis Rich's frozen. It was much cheaper than ground beef and was delicious. I even use in spaghetti sauce. The only thing I do different with the chops is to add garlic along with potato and carrot chunks when baking. A one pot meal. So good!
I added some red wine - 1/2 a cup - and a little paprika.Served with French fries.Very delicious.Will cook again.
After they are browned, remove the pork chops and grease from the hot pan and poor 3 ounces of red wine in and scrape the bottom with a spatula to loosen the solids. Stir the mushroom soup in with the wine and add the rest of the ingredients. The wine takes the gravy into overdrive!
