Cream of Mushroom Soup Pork Chops
This 25-minute cream of mushroom soup pork chops recipe has tender and juicy pork chops in a rich and creamy sauce! Condensed soup is the ultimate shortcut.
Ingredients
- 4pork chops (see note)
- salt & pepper (to taste)
- ½ teaspoongarlic powder
- 1 tablespoonolive oil
- 2 tablespoonsbutter (divided)
- ½ mediumonion (chopped)
- ⅓ cupchicken or beef broth
- 1can condensed cream of mushroom soup
- chopped parsley (optional, to taste)
Directions
- 1
Take the pork chops out of the fridge 15-30 minutes prior to starting the recipe if you can. Season them with salt & pepper and the garlic powder.
- 2
To a skillet, add the olive oil and 1 tablespoon of the butter over medium-high heat. Let the pan heat up for a few minutes, and once it's hot, cook the pork chops for 3-5 minutes/side or until golden (3 minutes for thinner chops and 5 minutes for pork chops up to 1" thick). Once the pork chops are done searing, transfer them to a plate.
- 3
Reduce the heat to medium and add the remaining tablespoon of butter and the onions. Cook for 5-7 minutes, stirring fairly often, or until they're softened and lightly browned.
- 4
Add the chicken broth and condensed soup to the skillet and stir until smooth.
- 5
Reduce the heat to medium-low and add the pork chops back in, along with the juices left on the plate. Cook for another 3-5 minutes or until the pork is cooked through. If the sauce becomes too thick, simply add another splash of chicken broth.
- 6
Season with extra salt & pepper if needed and sprinkle the parsley on top if using. Serve immediately.