How to Make Pork Chops With Cream of Mushroom Soup

Cream of mushroom soup is a tasty enhancement for several types of pork chop meals. The creamy thickness combined with natural pork flavor creates a smooth, rich gravy with a hint of mushroom sapor. You don't have to spend hours in the kitchen to prepare pork chops with cream of mushroom soup. Try one of these easy methods that pair well with potatoes, rice and stuffing.

Since cream of mushroom soup, and mushrooms in general, have a bit of bland flavor, it's good to season your chops prior to cooking. A little salt and pepper will bring out the natural flavor of the meat and amplify the mushroom taste. For a little more zing, coat your chops with a thin layer of powdered onion soup mix or a blend of your favorite seasonings. Pour your spices into a large zip-close bag with the chops and shake until fully coated.

A simple way to make creamy mushroom pork chops is to cook them in a skillet. Trim the fat from the edges, leaving just about 1/8 inch to maintain natural flavor and moisture. Melt about a teaspoon of butter or oil in a preheated skillet and saute your seasoned chops until golden brown on each side. Add cream of mushroom soup and about half a cup of milk or water and simmer on low heat until the meat is thoroughly cooked, about 15 to 25 minutes.

Preheat your oven to 350 degrees Fahrenheit and arrange your seasoned chops in a baking dish. In a separate bowl, combine mushroom soup and milk or water and whisk until smooth and well blended. Pour the soup evenly over the contents of the baking dish, making sure all the meat is well coated. Cover with tinfoil and bake until the meat is cooked through and the soup and drippings form a thick bubbly gravy. Depending on the size and thickness of your chops, it should take about 30 to 45 minutes.

The Crock-Pot method is an easy way to prepare your meal if you're not going to be around to keep an eye on it. Just trim, season and brown your chops in a skillet and place them in a slow cooker. Add mushroom soup, milk or water; cover; and set the temperature to low. In 6 to 8 hours you will have a thick gravy with tender chunks of meat. To speed up the process, cook on high for about 4 hours.