Then, add 8 ounces of fresh sliced mushrooms to the skillet and saute until tender, about another 8 minutes (if you didn’t buy pre-sliced fresh mushrooms from the store, wipe the whole mushrooms with a wet paper towel and then slice them).Add the freshly minced garlic to the onions in the skillet and saute for a few minutes, stirring constantly so as not to burn the garlic. Next, mince about 2 teaspoons of fresh garlic.Saute your onions for a few minutes until they start to turn translucent. Peel and chop one white, yellow, or red onion and add to your hot skillet you may need to add another tablespoon of vegetable oil if the pork chops did not release enough pan juices.
After you brown your pork chops, remove them from the skillet, place them on a plate, and set aside. To use fresh onions, garlic, and mushrooms, follow these steps: For that matter, you can also use fresh onion (replacing the dried minced onion) and fresh garlic (replacing the dried minced garlic). If you have the time, you can, of course, use fresh mushrooms. Don’t skimp on the canned mushrooms – use at least 8 ounces (two 4-ounce cans). As such, this recipe calls for using canned mushrooms. This is a quick pork chop recipe for a busy weeknight, that is, stovetop pork chops made in a lidded skillet so that clean up is a breeze, too. Do you have to brown pork chops before continuing on with this recipe? Yes not only does this step make for a more appetizing presentation, but it seals the juices into your pork chops helping to retain much-needed moisture. Tip #2 – Brown Your Pork Chopsīrown your pork chops on both sides in a pre-heated skillet coated with a little vegetable or canola oil. For this recipe, I used one-inch bone-in pork loin chops. And, while it may be tempting to use boneless pork chops or thinner pork chops, the bone keeps the pork chop moist and flavorful. Pork chops can be dry – usually a result of overcooking. Here are a few tips for making this easy pork chop recipe so that you have a delicious dinner every time! Tip #1 – Use Bone-in Pork Loin Chops Tips for Making Pork Chops with Cream of Mushroom Soup you can have dinner on the table in under 30 minutes, and. I would classify this as one of the best pork chop recipes out there because: So, if you use boneless pork chops, be sure not to overcook them. Yes, you could use boneless pork loin chops, too, but there’s a chance that the pork in your finished dish will be a little dry. This is the perfect pork chop recipe idea for using canned mushrooms from your pantry.Īs you can see from these photos, I made these No-Fail Easy Cream of Mushroom Pork Chops with very thick bone-in pork loin chops. But, we do keep a stash of canned goods for emergency preparedness and I make it a point to rotate through our canned goods before they expire. I don’t use many canned vegetables in my cooking, because I prefer fresh. So, your dinner will be ready in 45 minutes instead of 30. But, if you do, this easy pork chop recipe will take longer to make because you’ll need to prepare the mushrooms (wipe them, slice them) and then saute’ them before adding them to the sauce. You can easily substitute fresh mushrooms if you prefer. The juices from the pork chops add to the mushroom soup making a lip-smacking gravy. That’s because after browning the pork chops, you pour the sauce over them, cover them with a lid, and let them simmer for 20 minutes. Make a salad and, voila, dinner in under 30 minutes!Īs you can see in the photo above, this recipe makes plenty of yummy, saucy mushroom gravy. Then, while these pork chops simmer, your rice or noodles can be simmering, too. So, while you are browning the pork chops, bring a pot of water to a boil on your stovetop. In the 20 minutes that is takes to simmer these pork chops on your stovetop, you can cook a pot of rice or noodles to serve with them. If you fill this in, you will be marked as a spammer.
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