Mushroom Pork Chops

Ingredients

• 4pork chops
• 1.25 ml (1/4 tsp), to tastesalt
• 1.25 ml (1/4 tsp), to tasteground black pepper
• 1.25 ml (1/4 tsp), to tastegarlic salt
• 227 g (1/2 pound)fresh mushrooms, sliced
• 1onion, chopped
• 298 g (10.5 oz; 1 can)condensed cream of mushroom soup

Instructions

1. 1

   Season the chops

   Season both sides of the pork chops with salt, pepper and a sprinkle of garlic salt.

2. 2

   Brown the pork

   Heat a large non-stick frying pan over medium-high heat. Brown the chops on both sides, then take them out of the pan and set aside.

3. 3

   Cook the vegetables

   Add the sliced mushrooms and chopped onion to the same pan. Sauté for about 1 minute to begin releasing their flavour.

4. 4

   Return the chops

   Put the browned pork chops back in the pan, on top of the mushroom and onion mixture.

5. 5

   Add the soup

   Pour the condensed cream of mushroom soup over the chops.

6. 6

   Simmer until done

   Cover the pan, reduce the heat to medium-low and simmer for 20–30 minutes. The pork is done when it reaches an internal temperature of 63°C (145°F).

7. 7

   Serve hot

   Serve the pork chops hot with a side dish such as mashed potatoes, rice or green beans.

What are mushroom pork chops?

This American-style skillet dinner pairs pork chops with mushrooms and onion in a creamy sauce. It is a straightforward version of a comfort-food combination, using condensed mushroom soup to bring the sauce together without a separate preparation.

The chops brown first, then simmer with the vegetables and soup. That simple sequence builds flavour in the pan and makes the dish easy to serve alongside a favourite side.

Nutrition and macros by portion

The nutrition label shows one serving as written: 277 calories, 34g protein, 8g carbs, 11g fat.

The pork chops provide most of the protein, while the condensed soup contributes much of the dish’s carbohydrate and fat; the mushrooms and onion add some carbohydrate too. Pair a chop and sauce with green beans or another vegetable, and add potatoes or rice if you want a more substantial plate.

The key ingredients

Pork chops: Use chops of similar thickness so they cook at roughly the same pace. The recipe does not specify bone-in or boneless chops, so check for doneness with a thermometer rather than relying on appearance alone.

Mushrooms and onion: Slicing the mushrooms and chopping the onion lets them soften quickly during the brief sauté and simmer.

Condensed soup: The soup forms the creamy sauce. Add it over the chops as directed, rather than diluting it separately.

Brown before simmering

Brown the chops on both sides in a hot pan, then remove them before cooking the vegetables. This gives the meat colour and leaves the same pan ready for the mushrooms and onion.

Avoid moving the chops around constantly while browning. Once they have colour on both sides, set them aside and continue with the recipe.

A brief vegetable sauté

The mushrooms and onion sauté for about 1 minute, just long enough to start releasing flavour. They will continue cooking after the chops and soup go back into the pan.

Keep the vegetables in the pan when you return the pork so they sit beneath the chops and contribute to the sauce as everything simmers.

Check the pork for doneness

The covered simmer takes 20–30 minutes, but the exact time can vary with the thickness of the chops and your pan. Use the stated internal temperature of 63°C (145°F) as the doneness cue.

Insert a thermometer into the thickest part of a chop, avoiding the bone if there is one. If it has not reached the target temperature, continue simmering and check again.

Choose a side

Mashed potatoes or rice work well for serving with the creamy sauce. Green beans are another option, adding a simple vegetable side without competing with the main dish.

Serve the chops hot and spoon some of the mushroom and onion mixture over each portion.

Recipe notes & tips

• Choose pork chops of a similar thickness to help them cook evenly.
• Season both sides of each chop before browning.
• Use the same pan for the vegetables so they pick up the flavour left by the pork.
• Keep the brief mushroom and onion sauté to about 1 minute as directed.
• Check the thickest part of a chop with a thermometer before serving.

Variations

• Add thyme: Stir a little dried thyme into the mushroom mixture for an earthy note.
• Use cremini mushrooms: Swap them for the fresh mushrooms listed for a deeper mushroom flavour.
• Include extra onion: Add more chopped onion if you would like a more prominent onion presence in the sauce.
• Serve with mashed potatoes: Spoon the creamy mushroom sauce over the potatoes as well as the pork.
• Add green beans: Serve cooked green beans alongside the chops for a vegetable side.

Common mistakes to avoid

• Crowding the pan: Brown the chops without stacking them so they can colour on both sides.
• Skipping the browning: Brown both sides before simmering to follow the recipe’s flavour-building first step.
• Overcooking the vegetables at the start: Sauté them for about 1 minute; they will cook further in the covered pan.
• Guessing doneness: Check the centre of the thickest chop and continue cooking if it has not reached 63°C (145°F).
• Lifting the lid repeatedly: Keep the skillet covered during the simmer so the dish can cook as directed.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat gently in a covered pan until hot throughout; add a small splash of water if the sauce has become too thick.

Frequently asked questions