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Starting about October, comfort foods grab hold of me and don't let go until about March or April. It's a phenomena I've never figured out, but I'm happy to oblige. I made these pork chops this weekend along with some good ole' fashioned mashed potatoes and veggie bake. A perfect Sunday dinner with leftovers to get me through the next two days at work.
When I was putting together this post, I started realizing how much garlic I actually put in this dish. We love garlic in our house, but if you don't, you could always just use the regular mushroom soup, regular pepper and. . .well, still use the garlic powder. It needs garlic powder. If you take out all the goodness, I'm not to be held responsible for what ends up on your plate. Just sayin'. Hope you enjoy these chops as much as we do!
Here's what you'll need
Smothered Mushroom Pork Chops
Ingredients
- 4 Boneless pork chops
- Olive oil
- Garlic powder
- Garlic pepper
- 6 oz. package sliced mushrooms
- 1 10.75 can Campbell’s cream of mushroom soup with roasted garlic
Instructions
- Season the pork chops with the garlic powder and garlic pepper to your liking.
- Heat about a tablespoon of olive oil in a large skillet over medium heat and fry the pork chops in the oil until browned, about 5 minutes per side.
- Transfer the pork chops to a plate.
- In the same skillet, add about a tablespoon more of the olive oil and cook the mushrooms until soft, about 4 minutes or so.
- Pour the mushroom soup into the skillet and completely cover the mushrooms.
- Place the pork chops back into the skillet and simmer along with the mushroom mixture. Keep spooning the mushroom mixture over the pork chops until no longer pink inside and the juices run clear, 10-15 minutes depending on the thickness of your chops.
Notes
- Pork Chop Thickness and Cooking Time: Adjust the cooking time based on the thickness of the pork chops. Thicker chops will require longer cooking to ensure they are cooked through, while thinner chops will cook more quickly. Use a meat thermometer to check the internal temperature of the pork chops, aiming for 145°F for medium rare and 160°F for medium, ensuring safe consumption without overcooking.
- Mushroom Texture and Flavor: Ensure the mushrooms are cooked until they are soft and have released their moisture before adding the cream of mushroom soup. This allows the mushrooms to develop a rich flavor and contributes to the overall creaminess of the dish. Avoid overcrowding the skillet when cooking the mushrooms to ensure even cooking and browning.
- Sauce Consistency: Adjust the consistency of the sauce according to preference. If the sauce is too thick, you can thin it out with a splash of chicken broth or water. Conversely, if the sauce is too thin, allow it to simmer uncovered for a few minutes to reduce and thicken. Taste and adjust the seasoning of the sauce as needed before spooning it over the pork chops.
Patti Burd
This recipe is amazing!!! I didn’t have garlic pepper so I used garlic salt and peppercorns. I also added 1/2 onion and a little minced garlic. Wow, wow, wow! My husband has cancer and is on chemo so his taste buds are a little wonky. Some days it’s hard to find things that he wants to eat. He loved this and wished he could eat more. So thank you for a chemo friendly recipe.
Jessie
If I am making about 8 pork chops could I cook this in the oven instead of having them all In a pan?
Sara
I think that would be fine, Jessie, but I would still brown them in a pan on the stove before transferring them to a pan to place into the oven. Good luck!
Pamela @ Brooklyn Farm Girl
My mouth is watering! Thanks for posting this at the Saturday Night Fever link party. Hope to see you back on Saturday!
Sara
It's such a great party - of course I'll be back. Thanks so much for stopping by!