Smothered Mushroom Pork Chops

I made these pork chops this weekend along with some good ole’ fashioned mashed potatoes and veggie bake.

Servings

Calories 217kcal

Author Sara

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.

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.