Canned mushrooms and the convenience of condensed soup make these easy, nicely seasoned pork chops a snap to prepare, and they're easy on the budget.
To use fresh mushrooms, saute them in a little butter until they're tender and then add them to the pork chops near the end of the cooking time.
For extra color and flavor, saute some sliced onions and sliced celery before you add the pork chops to the skillet. Diced carrots would be very good as well.
The pork chops are delicious served with rice or noodles. Mashed or roasted potatoes are two excellent options as well. Dressing or stuffing — bread or cornbread — is another excellent side dish that goes well with pork.
- 4 to 6 loin pork chops, about 1 inch thick
- 2 tablespoons extra virgin olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 can (10 1/4 ounces) condensed cream of mushroom soup
- 1/2 cup water or chicken broth, preferably low sodium or unsalted
- 1 can (8 ounces) small whole or sliced mushrooms, drained
- 2 tablespoons freshly chopped parsley, optional
- Sprinkle the pork chops all over with the salt and pepper.
- In a large skillet over medium-high heat, cook the pork chops in the olive oil until nicely browned on both sides. Pour off excess grease.
- In a bowl, combine the condensed cream of mushroom soup with the water or broth and pour over the chops. Cover tightly, reduce the heat to low, and simmer for 30 minutes. Add the mushrooms and cook for 10 minutes longer.
- Arrange on a platter topped with the mushrooms and sauce and garnished with parsley, if desired.
Tips and Variations
- Saute sliced onions and sliced celery in 1 tablespoon of olive oil. Remove them to a plate and then cook the pork chops. add the onions and celery back to the skillet along with the soup mixture and continue with the recipe.
- Pork chops on the bone are generally more flavorful than boneless pork chops.