Mushroom Pork Chops

loved this! made it exactly as the recipe stated, no changes. unfortunately 20 minutes was too long for my particular pork chops, so my bad for not checking the meat sooner, and they came out a bit overdone, but that’s not the recipes fault. My husband and I loved it anyways and will be making again!!!

So delicious. I made it just like the recipe said.

You got me on this one it’s easy awesome and will repet it over and over again change nothing it perfect

I loved that this recipe was so easy and required so few ingredients. However, I am so glad I read the reviews before making this. I opted to follow the suggestion of another member who added a half-cup of dry white wine and rosemary. Served in on long grain wild rice with green beans, and it was perfect! Even my weimaraner liked and he can be a food snob! This will definately be on my table again!

I made this tonight with the added suggestion of white wine and rosemary and it was delish!! Definitely a keeper recipe!!!

A good basic recipe. I have made this for years, but have added a few twists. Season the pork well with salt, pepper, garlic and Rosemary. Sear both sides of chops well. Remove from pan. Mix 1 can of cream of mushroom soup with 1/2 cup of dry white wine. Pour into the pan and stir to dissolve all of the burnt bits. Stir in a bit more Rosemary and ground black pepper, add back the chops, spoon a bit of the mushroom sauce over the tops of the chops. Either place on low heat with a lid, or put in a 350 f oven with lid. 45 minute either way produces a juicy tender pork chop. I plate the chops, and then reduce the sauce to a slightly thicker consistency and taste for flavor. The soup has salt added so it often doesn’t need more added. Best served over rice or mashed potatoes. Yum!

I added a 1/2 can of water and a teaspoon of pork spice. And ate with apple sauce and sliced bread. We liked it very much but it was not as good as mom’s.

Easy and delicious

Quick, easy and delicious, had to add about 1/2 can of water so the chops could simmer.

Made this tonight for my brother and I . Good overall. Was out of Cream of Mushroom soup, so I substituted Cream of Celery, which worked out fine. I thought the gravy might be too thick so I added 3/4 of a can of whole milk mixed with a bit of Heavy Whipping Cream . I also added just a few drops of Kitchen Bouquet Browning Sauce for color mostly. Served it with Wild Rice and a Stoufer Spinach Souffle. I will make it again.

Too bland for me. I make mine without onions, fry the mushrooms adding cayenne pepper and salt then quick fried well seasoned pork loin chops with lots of black pepper and a bit more cayenne and salt rubbed in, then throw the mushrooms back in ,add the mushroom soup and mix well. I find the cayenne and black pepper take the whiteness away from the soup. Then serve the works over nice egg noodles to sop up the gravy.

It’s a good start. I did not use cream of mushroom. I used 1, 13.5 oz can of coconut milk. I added a small tsp. Of lemon grass paste. Worcestershire sauce to taste, for me about 5 tablespoons. I used yellow sweet onion and regular white mushrooms bc it’s what I had. Would rather portobello. I added baby spinach at the end. I served over a white, brown, wild, and red rice mixture.

This was ok. I didn’t think the cream of mushroom tasted very good as a sauce base. It definitely needs to be thinned. The taste is overwhelmingly mushroom-y without this. It could be great with these changes.

I would just add some more seasonings and maybe some crisp bacon, apples or whatever else you like. More herbs always welcome. I would cook it in a crockpot or in the oven until fall apart tender. Serve over rice and have broccoli or any veggies you like with pork. You could even add some dry onion soup to the mushroom soup or change the soup to celery or asparagus. The concept is great!

My family loved it and request it occasionally, but the recipe was not my favorite. I often find that the porkchops become tough.

Quick, easy and delicious.

Very good and quick. Used 2 large boneless pork chops and sliced down the middle. All other things the same. My husband really liked it also so this will be a staple in my cooking.

This is one of my son’s favorite dishes!

Loved it! Made it with cream of cremini and Whitaker mushrooms soup.

Easy to make and delicious, I will absolutely make it again..

Awesome! So easy and quick. I used a full pound of cremini mushrooms and 2 cans of soup. Served with baked potato and I steamed asparagus on the pork chop mixture for the last 10 min or so of cooking time. It’ll be a new fave!