Pork Chops With Cream of Mushroom

Course: Main

Cuisine: American

Keyword: Comfort Food, Family Friendly, Make-Ahead, Pork, Slow Cooker

Prep Time: 5

Cook Time: 7

Servings:

Calories: 338kcal

Author: Marilyn

This classic dish of pork chops with cream of mushroom is one of my all-time favorites. Not only is this recipe easy to make but you can put it in your slow cooker and have it ready for you at dinner time. The pork chops are tender, flavorful and smother in mushrooms and creamy gravy. The gravy is perfect with mashed potatoes on the side.

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Equipment

1 Slow Cooker

Ingredients

4 boneless top loin chops ¾ to 1-inch thick
Kosher salt
½ teaspoon garlic powder
1 tablespoon vegetable oil
1 can 10.5 oz cream of mushroom soup
1 can 10.5 oz cream of chicken soup
½ cup low sodium beef broth
8 ounces sliced button mushrooms

Instructions

Pat chops dry with paper towels. Season pork with kosher salt and garlic powder.
In a large skillet over medium-high heat, add oil and heat until shimmering. Add pork chops and saute, turning once, about 3 minutes per side or until browned.
Transfer pork to a plate. Add mushroom soup, chicken soup and broth to the skillet and cook, scraping up any brown bits from the bottom of the skillet with a wooden spoon, until mixture is combined. Remove from the heat.
Add the pork chops and any accumulated juices to the bottom of the slow cooker. Arrange mushrooms over the top of the pork chops. Pour the soup mixture over the top.
Cook on Low for 7 to 8 hours or until an instant-read thermometer inserted horizontally into the thickest part of the pork chop registers 145°F.
Transfer pork chops to dinner plates and spoon gravy over the top.

Notes

Top Tips:

Make sure to use paper towels to pat the chops dry before seasoning and searing. Doing so will make the chops sear better without steaming first.
Cut small slits, about 2 inches apart, in the fat on the edges of the chops. This will prevent the chops from curling during cooking.

Suggested side dishes include: mashed potatoes or rice, steamed or sautéed broccoli, and green beans.

Faster cooking time: adjust the cooking time to High and cook for 3 to 4 hours for faster results.

Variations:

Add a packet of Lipton Onion Soup Mix to the soup mix in step 3.
Add 3 tablespoons of dried onion flakes to the soup mix in step 3.
Add ¾ teaspoon of dried mustard for a slightly pungent taste in step 3.
In place of fresh mushrooms, you can use 2 cans (6.5 ounces each) of drained pieces and stems.

Storage and Food Safety:

Cooked pork chops in cream of mushroom can be stored in an airtight container for 3 to 4 days and frozen for up to 3 months. In actuality, according to the USDA frozen pork chops can be safely frozen indefinitely, but the flavor and texture will diminish.

If you are starting with frozen pork chops, the best way to defrost them is in the refrigerator in their original wrapping for 12 to 14 hours.

Never start with frozen pork chops in the slow cooker. They will not reach a safe temperature in less than 2 hours which is the maximum time they can be at room temperature.

Nutrition