Pork Chops With Cream Of Mushroom Soup
Tender pork chops smothered in a rich cream of mushroom sauce are perfect for when you’re craving a hearty, comforting, and cozy dinner. Simple ingredients, big flavors, and ready in no time!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 servings
Preparation Level: Beginner +
Pork Chops with Cream of Mushroom Soup
I don’t think you’re going to find a meal that is much easier than this pork chops and gravy recipe. It’s only five ingredients (with two others that are optional) and takes less than 30 minutes from start to finish.
Ingredients
- Pork chops, ½” to 1” thick. (bone-in)
- Canola oil
- Campbell’s Condensed Mushroom Soup
- Chicken broth
- Salt and pepper to taste
- Fresh thyme (optional)
- Fresh mushrooms (optional)
You’ll find the full printable recipe at the bottom of the post in the recipe card with the instructions and measurements.
How to Make Pork Chops with Cream of Mushroom Soup
Bring the pork chops to room temperature, approximately 20-30 minutes. Pat dry with a paper towel. Salt and pepper each side. In a small mixing bowl, combine soup and broth. Set aside.
If you want to add mushrooms, you can add them to the soup while cooking.
Preheat a 10” skillet or saute pan on medium-high heat. Carefully add oil to the hot pan, and then add the pork chops. Cook on each side for 5 minutes – until golden brown and not sticking to the pan.
Pour the soup mixture over the pork chops and bring to a boil. Reduce heat, cover, and cook for 10-15 minutes or until an instant thermometer reads 145 degrees.
Remove from the heat and let the pork chops rest in the skillet for five minutes. The meat will continue to cook while it rests. When you remove the pork chops from the pan for plating, give the sauce a quick stir to incorporate everything in the pan. Top the pork chops with gravy and fresh thyme.
Serve with your favorite side. Mashed potatoes with the pan gravy is a wonderful choice.
How To Store The Pork Chops and Gravy
If you have any leftovers, store them in an airtight container and refrigerate them until you’re ready to reheat them.
I like to reheat pork chops in the oven. Add them to a baking dish and add one tablespoon of water per pork chop. Then cover the dish with aluminum foil and bake at 350 degrees for about 30 minutes. They need to get to 145 degrees.
Tips for Cooking Pork Chops
- Generally packaged pork chops are ½” thick.
- Some good oil choices for frying at high temperatures are canola, avocado, peanut, and sesame.
- Add some fresh sliced mushrooms to the soup mixture while cooking.
- When checking with a thermometer, make sure it doesn’t go all the way through the pork chop and touch the pan, or you will get an incorrect reading.
- Serve with mashed potatoes, cooked carrots, or crispy roasted fingerling potatoes from Savory Nothings.
More Pork Chop Meals
- Slow Cooker BBQ Pork Chops
- 3-Ingredient Crock Pot Pork Chops
- Slow Cooker Ranch Pork Chops
- Slow Cooker Pork Chops and Rice
Pork Chops With Cream Of Mushroom Soup
Ingredients
- 4 pork chops ½” to 1” thick. (Bone-in) room temperature.
- 1 tablespoon canola oil
- 10 ¾ ounce can Campbell’s Condensed Mushroom Soup
- ¼ cup chicken broth
- salt and pepper to taste
- 1/2 teaspoon fresh thyme optional
- fresh mushrooms optional
Instructions
- Bring pork chops to room temperature, approximately 20-30 minutes. Pat dry with a paper towel and salt and pepper each side.
- In a small mixing bowl, combine soup and broth. Set aside.
- Preheat a 10” skillet or saute pan on medium-high heat. Carefully add oil to hot pan.
- Add pork chops. Cook on each side for five minutes – until golden brown and not sticking to the pan.
- Pour soup mixture over the pork chops and bring to a boil. Reduce heat, cover and cook for 10-15 minutes, or until an instant thermometer reads 145 degrees.
- Remove from heat and let rest for five minutes. Meat will continue to cook while it is resting.
- When you remove the pork chops from the pan for plating, give the sauce a quick stir to get everything out of the pan and into the sauce. Top pork chops with gravy and some fresh thyme.
