Pork Chops with Mushroom Soup
Golden skillet pork chops finish in a smooth condensed mushroom-soup and onion gravy.
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Ingredients
- 4 pork chops
- salt and black pepper to taste
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 1/2 onion medium, chopped
- 1/3 cup chicken broth plus a splash more if the sauce becomes too thick
- 1 can condensed cream of mushroom soup 10.5 ounces
- parsley chopped, optional, to taste
Instructions
- Season the pork chops with salt, black pepper, and garlic powder.
- Heat the olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Sear the chops until golden, about 3 to 5 minutes per side: about 3 minutes for thinner chops or 5 minutes for chops up to 1 inch thick. Transfer them to a plate.
- Reduce the heat to medium. Add the remaining tablespoon of butter and the chopped onion. Cook for 5 to 7 minutes, stirring fairly often, until softened and lightly browned.
- Add the chicken broth and condensed cream of mushroom soup. Stir until smooth.
- Reduce the heat to medium-low. Return the chops and any juices from the plate to the skillet. Cook for another 3 to 5 minutes, until a food thermometer inserted into the thickest part of a chop reads at least 145°F. If the sauce gets too thick, add another splash of chicken broth.
- Let the pork rest for at least 3 minutes before serving. Taste the gravy, season with more salt and pepper if needed, and sprinkle with chopped parsley if using.
Notes
The listed 25-minute total does not include the 3-minute rest. Refrigerate leftovers within 2 hours in shallow, covered containers. Refrigerate for 3 to 4 days or freeze for 3 to 4 months; cream sauces may separate after freezing. Reheat pork to 165°F and bring leftover gravy to a rolling boil.
Nutrition
Serving: 1servingCalories: 356kcalCarbohydrates: 6.6gProtein: 34.2gFat: 21.1gSodium: 666mgFiber: 0.9gSugar: 1.2g