Pork Chops in Mushroom Soup

5 from 1 vote

Pork Chops in mushroom soup are a delicious dinner any night. Using a can of cream of mushroom soup this recipe takes only 20 minutes.

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: Western

Keyword: pork chops in mushroom soup

Servings:

Calories: 358kcal

4 pork chops thick, bone in, Note 1
420 grams/15 oz tin cream of mushroom soup Note 2
1 cup sliced mushrooms
8 green onions roots and tips trimmed and finely sliced, save some for garnishing the chops
¼ teaspoon salt
½ teaspoon black pepper as well as additional for serving
10 chives finely chopped
½ cup/140 ml white wine Note 3

Season the pork: lightly oil a non stick fry pan and turn the stove to high heat. When it feels slightly warm use kitchen tongs to place the chops into the pan. They can be touching but are best in one flat layer. Season each chop with salt and pepper.
Cook the pork: cook the pork chops for 8 mins each side, use kitchen tongs to flip. The pork chops will be cooked when the internal temperature reaches 145 ºF / 71°C. You can also cut into the chop to visually see that the meat is white, very little or no pink and cooked through.
Rest: use kitchen tongs to remove the cooked chops from the pan and place on a plate lined with paper towel.
Mushroom soup: add the sliced mushrooms and green onions to the pan and fry at high heat for 2 to 3 mins. Pour the white wine in and let it sizzle for a minute. Then add the mushroom soup to the pan and stir to form a consistent textured sauce.
Combine: use the kitchen tongs to place the rested chops into the mushroom soup. Turn the heat to low and allow the dish to simmer till heated through.
Serve and enjoy: serve the pork chops by pairing with rice or quinoa, garnish with remaining chopped green onions and chopped chives. Season with cracked black pepper.

Note 1 - Pork chops: I use bone in pork chop which are reasonably thick for this recipe. That is so that you can have 4 servings and 1 chop per person. I find that the size is a good amount, especially when paired with quinoa or rice for a balanced meal.
Note 2 - Cream of mushroom soup: In Australia a standard can of cream of mushroom soup is 420 grams, which is 14.8 ounces. However, most American and Canadian supermarkets sell tins of mushroom soup as 10.5 ounces. So for my American and Canadian readers, you are best of getting 2 tins and using 1 and ½ of them in the recipe (or you can use the full 2 cans, however, you need to taste it and ensure that the wine, salt and pepper have added a depth of flavour to it so that the increased volume of soup doesn't leave a bland taste).
Note 3 - White wine: I recommend a sweet white wine like Pinot Gris for this. If you prefer not to use alcohol, you can use the equivalent amount of chicken stock. This is one of the tricks we are using to impart more flavour into the mushroom soup/sauce.