No-Fail Easy Cream of Mushroom Pork Chops

No-Fail Easy Cream of Mushroom Pork Chops is one of those “go-to” recipes that are quick, easy, and always a success!  Perfect for a busy weeknight, these pork chops take under 30 minutes to make.  And, for most of that time, they are simmering, covered.  So, there’s nothing for you to do but make a side salad or set the table!

This is my niece’s, Tiffany’s, recipe.  It’s already one of the best ways to make pork chops, but I’ve tweaked it ever so slightly by adding canned mushrooms.  After all, what can be better for cream of mushroom soup recipes than even more mushrooms!  I’m just saying…

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In the 20 minutes that is takes to simmer these pork chops on your stovetop, you can cook a pot of rice or noodles to serve with them. So, while you are browning the pork chops, bring a pot of water to a boil on your stovetop.  Then, while these pork chops simmer, your rice or noodles can be simmering, too.  Make a salad and, voila, dinner in under 30 minutes!

As you can see in the photo above, this recipe makes plenty of yummy, saucy mushroom gravy.  That’s because after browning the pork chops, you pour the sauce over them, cover them with a lid, and let them simmer for 20 minutes.  The juices from the pork chops add to the mushroom soup making a lip-smacking gravy.

You can easily substitute fresh mushrooms if you prefer.  But, if you do, this easy pork chop recipe will take longer to make because you’ll need to prepare the mushrooms (wipe them, slice them) and then saute’ them before adding them to the sauce.  So, your dinner will be ready in 45 minutes instead of 30.

I don’t use many canned vegetables in my cooking, because I prefer fresh.  But, we do keep a stash of canned goods for emergency preparedness and I make it a point to rotate through our canned goods before they expire.  This is the perfect pork chop recipe idea for using canned mushrooms from your pantry.

As you can see from these photos, I made these No-Fail Easy Cream of Mushroom Pork Chops with very thick bone-in pork loin chops.  Yes, you could use boneless pork loin chops, too, but there’s a chance that the pork in your finished dish will be a little dry.  So, if you use boneless pork chops, be sure not to overcook them.

I would classify this as one of the best pork chop recipes out there because:

1. it’s so easy to make
2. you can have dinner on the table in under 30 minutes, and
3. it’s delicious!

Tips for Making Pork Chops with Cream of Mushroom Soup

Here are a few tips for making this easy pork chop recipe so that you have a delicious dinner every time!

Tip #1 – Use Bone-in Pork Loin Chops

Pork chops can be dry – usually a result of overcooking.  And, while it may be tempting to use boneless pork chops or thinner pork chops, the bone keeps the pork chop moist and flavorful.  For this recipe, I used one-inch bone-in pork loin chops.

Tip #2 – Brown Your Pork Chops

Brown your pork chops on both sides in a pre-heated skillet coated with a little vegetable or canola oil.  Do you have to brown pork chops before continuing on with this recipe?  Yes; not only does this step make for a more appetizing presentation, but it seals the juices into your pork chops helping to retain much-needed moisture.

Tip #3 – Add Lots of Mushrooms

This is a quick pork chop recipe for a busy weeknight, that is, stovetop pork chops made in a lidded skillet so that clean up is a breeze, too.  As such, this recipe calls for using canned mushrooms.  Don’t skimp on the canned mushrooms – use at least 8 ounces (two 4-ounce cans).

Tip #4 – Think Fresh, if time permits

If you have the time, you can, of course, use fresh mushrooms.  For that matter, you can also use fresh onion (replacing the dried minced onion) and fresh garlic (replacing the dried minced garlic).

To use fresh onions, garlic, and mushrooms, follow these steps:

• After you brown your pork chops, remove them from the skillet, place them on a plate, and set aside.
• Peel and chop one white, yellow, or red onion and add to your hot skillet; you may need to add another tablespoon of vegetable oil if the pork chops did not release enough pan juices.  Saute your onions for a few minutes until they start to turn translucent.

• Next, mince about 2 teaspoons of fresh garlic.  Add the freshly minced garlic to the onions in the skillet and saute for a few minutes, stirring constantly so as not to burn the garlic.

• Then, add 8 ounces of fresh sliced mushrooms to the skillet and saute until tender, about another 8 minutes (if you didn’t buy pre-sliced fresh mushrooms from the store, wipe the whole mushrooms with a wet paper towel and then slice them).
• Finally, add the pork chops back into the skillet and follow the recipe as written.

Following the above steps will add about another 20 minutes or more of time to this recipe between peeling and chopping the onion, peeling and mincing the garlic, and then cleaning and slicing the fresh mushrooms, and, finally, cooking each of these ingredients before adding the browned pork chops back to the skillet and finishing the rest of the recipe with the mushroom cream sauce!  But, if you have the time, these steps will make this recipe even better.

Please Note:  The photos of the finished cream of mushroom pork chops scattered throughout this post show this dish made with canned mushrooms, dried minced onion, and dried minced garlic; not a fresh mushroom, fresh onion, or fresh garlic in sight!

Kitchen Essentials Needed for this Recipe

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You will need a covered skillet to make this recipe.  Here are links to some other nice-to-have kitchen items to make your life easier:

Mixing Bowl ||Covered 12″ Non-Stick Skillet || Measuring Spoons || Measuring Cups || Spoon or Whisk || Tongs for non-stick pans || Serving Platter || Steak Knives 

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So, if you are looking for easy pork chop dinner ideas, keep this recipe handy.  It’s delicious with noodles, too.  But, we had noodles with dinner last night, so I chose rice tonight.

You can make it “healthier” too by using brown rice, whole wheat noodles, or canned soup that is lower in fat and calories.  Your family won’t notice the difference and your family will love it!

This recipe for easy cream of mushroom pork chops is perfect for a busy night. Made with canned soup, this tasty dish is ready in 30 minutes! Click To Tweet

Here’s the recipe for No-Fail Easy Cream of Mushroom Pork Chops:

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P.S.  I didn’t have anything in the refrigerator for a “garnish”, such as the tops of green onions would be nice with this dish.  The garnish in the photos is rosemary.  I have a gigantic bush growing in my garden and I thought it would make the photo prettier.  But, there is no rosemary in the dish!

Other easy dinner recipes from Toot Sweet 4 Two’s Archives:

Beefy Pumpkin Noodle Bake

Cajun Spice Salmon Caesar Salad

Grilled Balsamic Chicken Breast Tenders

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