Saucy Mushroom Pork Chops
I came up with this easy way to dress up ordinary pork chops. My husband loved these cream of mushroom pork chops, and the sauce was amazing over mashed potatoes. —Karlene Lantz, Felton, California
Cream of Mushroom Pork Chops Tips
Can you use bone-in pork chops instead of boneless pork chops?
You can definitely use bone-in pork chops for this recipe; they may just take a few extra minutes to cook. Just make sure you cook them to 145°F and you are good to go!How can you make sure your cream of mushroom pork chops stay juicy?
While you want to make sure you cook your pork chops to 145°F, you also don't want to overcook them. The FDA has recently lowered the safe cooking temperature for chops and other cuts of pork from 160°F to 145°F (plus a 3-minute rest time), so you can enjoy them while they're tender and juicy instead of dry and overcooked!What can you serve with cream of mushroom pork chops?
Mashed potatoes are the perfect side dish for these cream of mushroom pork chops—they're amazing with the gravy! Looking for something classic and comforting to serve with cream of mushroom pork chops? Try a green bean casserole.
—Shannon Norris, Taste of Home Senior Food Stylist
—Shannon Norris, Taste of Home Senior Food Stylist
Ingredients
- 6 boneless pork loin chops (4 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons olive oil, divided
- 1 cup sliced fresh mushrooms
- 1/3 cup chopped onion
- 1 garlic clove, minced
- 1/2 cup white wine or reduced-sodium chicken broth
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
- 1/2 cup reduced-sodium chicken broth
Directions
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1Sprinkle pork chops with salt and pepper. Heat a large nonstick skillet over medium-high heat; add 1 teaspoon oil. Brown chops, 2-3 minutes on each side; remove and keep warm. In the same skillet, saute mushrooms and onion in remaining 1 teaspoon oil until tender. Add garlic; cook 1 minute longer.
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2Add wine, stirring up any browned bits; cook until liquid is reduced by half, 4-6 minutes. Stir in soup and broth; bring to a boil. Return pork chops to the pan. Reduce heat; simmer, uncovered, until a thermometer reads 145°, 8-10 minutes.
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