Cream of Mushroom Pork Chops
Need a delicious dinner the whole family will enjoy? This easy recipe gives you tender pork chops with a flavorful mushroom soup gravy, every time!
Ingredients
- 1 tablespoon olive oil, divided
- 1 pound thick boneless pork chops
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
For the gravy:
- 1 pound fresh mushrooms, sliced
- ½ yellow onion, sliced
- ½ cup chicken broth
- 1 10.5 ounce can Cream of Mushroom with Roasted Garlic soup
- 1/2 teaspoon black pepper
For garnish:
- fresh or dried parsley
Equipment
- Digital Meat Thermometer,
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- To a large, oven safe skillet (I use a 13-inch nonstick skillet), add half of the olive oil and heat over medium-high heat.
- Prepare pork chops for the skillet by patting them dry with a paper towel, then sprinkling with garlic powder, salt and pepper.
- Place pork chops in the skillet (there should be sizzling). Brown pork chops for 2-3 minutes per side, until a golden-brown crust forms.
- Remove pork chops and allow them to rest on a plate.
- Add remaining oil to the skillet and heat over medium-high heat.
- Add mushrooms and onions. Gently sauté for 3-4 minutes, until browning begins to occur, and the onions become fragrant, but the mushrooms have not totally cooked through yet.
- In a small mixing bowl, whisk chicken broth, condensed soup and black pepper until well combined, then pour the mixture into the skillet.
- Remove the skillet from heat, then add the pork chops and any juices that have collected on the plate. Scoop gravy and mushroom mixture over the top of the pork.
- Transfer the skillet to the oven to finish cooking for about 22 minutes, or until the pork has reached an internal temperature of 145 degrees Fahrenheit. The thickness of your pork chops can adjust the time in the oven, so I recommend using an instant-read meat thermometer to check doneness.
- Garnish with fresh chopped parsley.
- Serve warm over rice, cauliflower rice, mashed potatoes or egg noodles.
Video
Notes
Yes, you can make this recipe in the slow cooker! Complete steps 1 through 7, then add sauteed vegetables, seared pork chops and the remaining ingredients to the crock pot. Then, cook on high for 1-2 hours or low for 4-5 hours.
If you don't have an oven safe skillet, transfer the seared pork chops, then the gravy mixture into a casserole dish and bake.
If you can't find the Cream of Mushroom Soup with Garic, don't stress! Use normal Cream of Mushroom soup and add a clove of minced garlic to the onion sauté OR add a teaspoon of garlic powder to the gravy.
Serving: 1, Calories: 387kcal, Carbohydrates: 13g, Protein: 35g, Fat: 22g, Saturated Fat: 7g, Polyunsaturated Fat: 14g, Cholesterol: 89mg, Sodium: 777mg, Fiber: 3g, Sugar: 6g
Did you make this recipe?Please leave a review or share a photo on Instagram.