Cream of mushroom soup pork chops make smothering pork chops super easy and flavorul. Enjoy juicy pork chops in a creamy gravy in 30 minutes.
Indulge in the ultimate comfort food with these deliciously creamy mushroom soup pork chops. This mouthwatering dish combines tender pork chops with a rich and Campbell’s mushroom soup.. The creamy sauce adds an extra layer of flavor and brings out the natural juiciness of the pork, creating a truly delectable experience.
Each bite is perfect with added mushrooms perfectly complementing the succulent pork. This recipe is perfect for those cozy nights in when you crave something warm and satisfying. With just a few simple ingredients and easy-to-follow instructions, you can create the simple dinner you were looking for with little effort.
So, grab your apron and get ready to savor the irresistible flavors of these creamy mushroom soup pork chops, let’s get started!
How To Make Cream Of Mushroom Pork Chops
Ingredients needed
- Pork chops
- Cream of mushroom soup
- Chicken broth
- Heavy cream
- Mushrooms
- All-purpose flour
- Seasoning salt
Making the pork chops with cream of mushroom
- First, season the pork chops with seasoning salt. Now, in set up a flouring station.
- In a saucepan or something that has depth to it like a cast iron pan, place on the stove on medium to medium-high heat. Add a little oil to the pan then grab the pork chops.
- Dip the pork chops in the seasoned flour and shake off excess. Now, place in the hot oil. Sear the outsides of the pork chops, browning them nicely then remove from the pan. Do not try to cook them all the way through.
- Once all the pork chops are done cooking add in the chopped mushrooms. As the mushrooms heat, they will begin to release a lot of water. During this time move them around the pan and deglaze the sticky pieces in the bottom.
- Once the water has evaporated the mushrooms will start to stick and you won’t see any more water. Now pour in the cream of mushroom and the chicken broth. Mix the two together and lower the heat to medium low.
- Add back in the pork chops and put a lid on the pan. Allow the pork chops to slowly cook in the cream of mushroom until they are completely cooked through, about 10-15 minutes depending on thickness.
- Once they are done, remove them from the sauce. Turn off the heat and add in heavy cream. Stir everything together then you can add the pork chops back in before serving with your favorite side dish.
Frequently Asked Questions (FAQs)
What is the best way to cook pork chops without drying them out?
There are a few things to help prevent this. I will list a few below:
- According to the FDA*, pork can be safely eaten at medium well. This prevents you from cooking them until they are completely dry.
- Choose fattier pork chops. Fat is flavor and what people call the juices running from the meat. That is not water but rendered fat.
- Cook them in a liquid like in this recipe. Slow cooking isn’t the trick, it’s the sauce they keep them moist during the cooking process. This is always why crockpot pork chops aren’t dry because they are cooked in a way that preserves moisture.
What to serve with pork chops with cream of mushroom
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Cream Of Mushroom Pork Chops
Ingredients
- 4 pork chops
- seasoning salt to taste
- 10 ounce can of cream of mushroom
- 8 ounce mushrooms, chopped
- 3/4 cup chicken broth
- 1/2 cup heavy cream
Instructions
- First, season the pork chops with seasoning salt. Now, in set up a flouring station.
- In a saucepan or something that has depth to it like a cast iron pan, place on the stove on medium to medium-high heat. Add a little oil to the pan then grab the pork chops.
- Dip the pork chops in the seasoned flour and shake off excess. Now, place in the hot oil. Sear the outsides of the pork chops, browning them nicely then remove from the pan. Do not try to cook them all the way through.
- Once all the pork chops are done cooking add in the chopped mushrooms. As the mushrooms heat, they will begin to release a lot of water. During this time move them around the pan and deglaze the sticky pieces in the bottom.
- Once the water has evaporated the mushrooms will start to stick and you won’t see any more water. Now pour in the cream of mushroom and the chicken broth. Mix the two together and lower the heat to medium low.
- Add back in the pork chops and put a lid on the pan. Allow the pork chops to slowly cook in the cream of mushroom until they are completely cooked through, about 10-15 minutes depending on thickness.
- Once they are done, remove them from the sauce. Turn off the heat and add in heavy cream. Stir everything together, taste for salt then you can add the pork chops back in before serving with your favorite side dish.