Cream of Mushroom Soup Pork Chops
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
342 kcal
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Course
Main Course
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Cuisine
American
Cream of Mushroom Soup Pork Chops
Description
This recipe calls for pork chops about ¾ to 1 inch thick seasoned with salt, pepper, and garlic powder, then seared in olive oil and butter until golden on each side. Onions are cooked in the same pan until softened and lightly browned, building a base of flavor. The addition of chicken broth and condensed cream of mushroom soup creates a creamy sauce that simmers gently with the pork chops to finish cooking through and meld flavors.
The resulting dish has tender pork chops coated in a thick, savory sauce that highlights mushroom and onion flavors while the garlic powder seasoning lends aroma. Optional chopped parsley adds fresh color and subtle herbal notes. This dish is straightforward and suits weeknight dinners where a hearty and comforting meal is desired.
Boneless or bone-in pork chops can be used; thicker chops up to 1 inch provide good texture but may require batch searing. Low-sodium broth and soup help control saltiness, which can also be adjusted by moderating added salt. The sauce consistency can be loosened with extra broth if it becomes too thick during cooking.
Ingredients
- 4 pork chops see note
- salt to taste
- black pepper to taste
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 1/2 medium onion chopped
- 1/3 cup chicken broth or beef broth
- 1 (10.5 ounce) can condensed cream of mushroom soup
- parsley optional, to taste, chopped
Instructions
- Take the pork chops out of the fridge 15-30 minutes prior to starting the recipe if you can. Season them with salt & pepper and the garlic powder.
- To a skillet, add the olive oil and 1 tablespoon of the butter over medium-high heat. Let the pan heat up for a few minutes, and once it's hot, cook the pork chops for 3-5 minutes/side or until golden (3 minutes for thinner chops and 5 minutes for pork chops up to 1" thick). Once the pork chops are done searing, transfer them to a plate.
- Reduce the heat to medium and add the remaining tablespoon of butter and the onions. Cook for 5-7 minutes, stirring fairly often, or until they're softened and lightly browned.
- Add the chicken broth and condensed soup to the skillet and stir until smooth.
- Reduce the heat to medium-low and add the pork chops back in, along with the juices left on the plate. Cook for another 3-5 minutes or until the pork is cooked through. If the sauce becomes too thick, simply add another splash of chicken broth.
- Season with extra salt & pepper if needed and sprinkle the parsley on top if using. Serve immediately.
Notes
- Boneless or bone-in pork chops about ¾ to 1 inch thick work well; bone-in may require searing in batches if large.
- Use low-sodium broth and soup to control salt in the dish, reducing additional salt accordingly.
- If the sauce thickens too much, add a splash of broth to reach desired consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 6g | 2% |
| Protein | 33g | 66% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 109mg | 36% |
| Sodium | 710mg | 30% |
| Potassium | 623mg | 13% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 181IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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