Mushroom Pork Chops Recipe

Absolutely fantastic! If I could, I would give it an even higher rating. Following a recommendation from someone else, I incorporated fresh garlic along with 2 cans of soup and 1/2 can of milk. Instead of browning the chops, I simply combined everything in a baking pan, covered it, and cooked it at 350 degrees for around 1-1/2 hours. The meat turned out incredibly tender, and the gravy was superb when served over noodles. My husband and son couldn't get enough of it.

My husband absolutely adored this dish! Taking into account some reviews, I decided to make a few adjustments. I tenderized the chops, seasoned them well, and then browned them in a skillet with a bit of oil. In a separate pan, I sautéed onions with fresh garlic before adding them to the chops. I upped the amount of soup to 2 cans and introduced white wine and milk (which, in my opinion, really enhanced the flavor - kudos to the reviewer who suggested that!). I poured this mixture over the chops and included some fresh mushrooms (I skipped sautéing them this time as my husband had brought them home just like that). The result was fantastic! I let it simmer for a good 30-40 minutes. I served it with mashed potatoes, and utilized the leftover mushrooms and onions to sauté with some green beans and garlic. The only thing I might experiment with next time is marinating the chops before browning them to elevate the flavor even more. I'm rating this recipe a solid 5 because it serves as an excellent base that can be personalized to suit your preferences. I'm not entirely certain if I would have enjoyed it as much without the modifications. Overall, it's a brilliant meal idea - simple to make and easy to adapt. Thank you! :)

I love using the golden mushroom soup in this recipe! To make a quick one-pot meal, I simply place pork chops in a 9x13 dish, pour in all the ingredients, add potatoes, and cover tightly with foil. I bake it at 350 degrees for about 40-45 minutes. It's a huge hit in my household and super convenient for those evenings when I don't feel like cooking... which is pretty much every evening.

Amazing...I will definitely be making this recipe again. To start, I seasoned the pork chops with salt, pepper, garlic powder, and Old Bay Seasoning, then browned them in a mixture of olive oil and butter. Instead of using canned mushrooms, I opted for Shiitake mushrooms and sliced the onions into rings, cutting them in half for larger slices. I incorporated two cans of mushroom soup and mixed in a cup of white wine before adding it to the pork chops. I found that I needed to cook it for a longer duration than stated in the recipe, so I ended up cooking it for a full hour resulting in incredibly tender chops. Served over white rice, it was simply fabulous!

This recipe is as easy as it gets - simply toss everything into a slow cooker! Just add a can of soup, season to your liking, and let it cook on low for 4-6 hours. I made this dish for my husband when we were in college, and it has been a staple in our home for over 20 years.

I have discovered the perfect recipe for creating succulent pork chops! I have also tried making this in the crockpot, and I was very pleased with the outcome. I placed two cans of cream of mushroom soup in the crockpot, placed the chops on top, added sautéed mushrooms and chopped onions cooked in a bit of olive oil, and then sprinkled everything with salt, pepper, and garlic powder. I started cooking them in the morning (around 10 am) on low heat, and they turned out wonderfully for dinner at 6 pm. Thank you for such a fantastic and simple recipe!

This is fantastic! I highly recommend adding a generous spoonful of sour cream to the gravy during the last 10 minutes of cooking - it takes the flavor to a whole new level! You must give it a try, it really enhances the gravy!

I have been preparing my mushroom pork chops this way for years, as I believe it is a faster, more flavorful, and less messy method compared to using the oven. I am giving it a rating of 4 stars because I have a few suggestions to enhance the recipe. When browning the chops, I always take them out of the pan and then sauté onions, mushrooms, and minced garlic to allow them to cook while the chops rest and reabsorb their juices. Once the chops are browned, I deglaze the pan by adding mushroom soup and scraping up all the flavorful bits from the bottom. After the sauce simmers, I return the chops to the pan, along with any accumulated juices, and continue simmering on low heat until the chops are cooked through. This prevents the chops from becoming dry or overcooked, especially if they are smaller cuts. I typically use 2 cans of soup since boneless chops usually come in packs of 6, and I like to have extra mushroom sauce to serve over rice or potatoes. Overall, it's a great recipe!

Absolutely adored this recipe. While I typically prepare this dish in the oven, I decided to opt for a quicker method this time. I picked up some thick boneless chops from Costco and seared them until they were nicely browned. Then, I reduced the heat to the lowest setting, allowing them to simmer gently for about 30 to 40 minutes, basting them with the sauce occasionally. Before browning, I made sure to generously season them with salt, pepper, and garlic powder. The result was exquisite – the pork chops turned out absolutely delicious. I paired them with honey dill baby carrots and white rice. I only wish there was a way to directly address certain comments, particularly the one from a self-proclaimed gourmet cook who criticized others and the recipe. It's nobody's fault but your own if you overcook your pork chops and struggle with seasoning, resulting in a bland dish. There's no need to be rude. I will definitely be making this again.

This is a fantastic basic recipe that I've been using for years, with a few personal touches. Season the pork generously with salt, pepper, garlic, and Rosemary, then sear the chops on both sides until well-browned. Once done, set the chops aside. In the same pan, combine a can of cream of mushroom soup with half a cup of dry white wine, stirring to incorporate all the flavorful browned bits. Add a touch more Rosemary and black pepper, return the chops to the pan, spoon some of the mushroom sauce over them, and either simmer on low with a lid or bake at 350°F with a lid for 45 minutes – both methods result in juicy, tender pork chops. Serve the chops over rice or mashed potatoes, and consider reducing the sauce for a richer consistency and taste adjustment, keeping in mind that the salt from the soup may be sufficient. A delicious and satisfying dish!

Once the pork chops are nicely browned, take them out of the hot pan along with the grease. Pour 3 ounces of red wine into the pan and use a spatula to scrape the tasty bits from the bottom. Mix in the mushroom soup with the wine and incorporate the remaining ingredients. The addition of wine really elevates the gravy to a whole new level!

This recipe was quick and simple to make, yet it made it seem like I had spent hours preparing it!

It was fantastic.

"Simple and Fast Solution"

Using a can of ready-to-use cream of mushroom soup and adding a dry pack of onion soup mix really enhanced the flavor and made it awesome!

This dish is incredibly tasty! Please make sure to use fresh mushrooms, not canned, for the best flavor.

Fast and convenient. Absolutely delicious!

When making pork chops, I like to lightly brown them before seasoning with salt and pepper on both sides. Then, I top the chops with sliced onion rings. In a separate bowl, I combine cream of mushroom soup with ketchup and Worcestershire sauce, and pour it over the chops. For future variations, I plan to add fresh mushrooms to the recipe. This dish pairs well with rice.

Quite plain. I substituted boneless chops. There was an excess of gravy. I am extremely let down.

The recipe turned out well, but I decided to finish them in a low oven, which helped keep the food moist thanks to the soup.