Thursday, May 27, 2010

Extremely Easy Mushroom Pork Chops

My boyfriend likes pork chops, while I'm pretty much indifferent about them. I much prefer beef or chicken. This is probably due to the fact that I had many bad experiences with dry and tough pan-fried pork chops (which I would like to avoid for the rest of my life if possible). I honestly don't know many other ways of cooking pork chops. So one day, I went to and found this great and easy recipe that would satisfy my boyfriend's love (well more so "like") for pork chops and my dislike for "pan-fried" pork chops. 

I made these pork chops twice now, the first time the chops were cut more thick, so they came out a lot more tender. The second time, the pork chops were cut thinner so not as good. So if you want to make this, remember to tell the guy (or girl) behind the meat counter to cut the chops thick.

Serves 4

  • 4 pork chops
  • salt and pepper to taste
  • 1 pinch of garlic salt, or to taste
  • 2 cloves of garlic
  • 1 onion, chopped
  • 1/2 pound of fresh mushrooms, sliced
  • 1 (10.75) can condensed cream of mushroom soup

Note: I usually just put in as much mushrooms and onions as I like since there can never be too much of them.


1. Season pork chops with salt, pepper, and garlic salt to taste
2. In a large skillet, brown the chops with garlic over medium-high heat

3. Add the onion and mushrooms, sauté for one minute.

4. Pour cream of mushroom over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.

Done! Easy, right? And the sauce, with the onions and mushrooms, goes so well with rice =)