Super tender pork chops with a creamy mushroom gravy. This is comfort food at its finest and it is really quick and easy dinner to make.
These pork chops are cooked to almost spoon tender. The creamy mushroom sauce is just begging for a pile of mashed potatoes.
The simple ingredients come together quick and easily for a delicious, stick to your rib kind of meal. This easy recipe is a great way to get supper on the table without a lot of fuss. It will leave everyone feeling full and satisfied!
This has always been a favorite of our whole family. It is nothing fancy, but it is always so good.
MiMi doesn’t know where she got the original recipe, but she has been making it for as long as I can remember. I really like thicker bone on pork chops for this, but really any pork chops will do.
This particular day the meat counter didn’t have any. So I had to make due with thick cut pork loin chops. Don’t worry, they were still delicious!
When you make cream of mushroom pork chops, plan to make mashed potatoes and green beans. You have to have them. It is just how it goes.
These juicy pork chops make for a perfect meal on a cold and snowy evening. The classic combination of pork chops and creamy mushroom soup is so warm, comforting and filling.
But don’t limit yourself to one season, they are also delicious on a spring day. Or summer. Or fall. We really love it all year long.
We normally make pork chops and mushroom soup gravy in an electric skillet. You could also make it on the stove top or in a slow cooker.
My whole extended family fell in love with Cavender’s Greek Seasoning for a long stretch of my childhood. It went on everything, eggs, vegetables, meat… whatever we ate.
My aunts, grandma and mom all had it in their spice cabinet and it came out often. So it is no surprise that we generally put it on these pork chops as well.
If you don’t have Cavender’s, a healthy dose of salt, pepper and garlic will go a long way. Just look at this, it is comfort on a plate.
Tips and Tricks
We like using a large electric skillet for making these pork chops. It offers a lot of surface area for browning, room for the gravy and great temperature control.
An electric skillet is not absolutely necessary though. You can place browned pork chops in a slow cooker on low for 4-6 hours or high for 2-4 hours.
You can also make them in a big pan on the stove. Just keep the heat low once you add the gravy and everything will be great!
If you don’t want to fuss with mashed potatoes, the gravy would also be great over egg noodles or rice. We just tend to always default to mashed potatoes and green beans as our side dishes.
If you would like more mushrooms in your sauce, feel free to sauté some fresh mushrooms and add them to the gravy. The sauteed mushrooms can be added at the same time as the mushroom soup or at the end of the cooking time, it will be delicious either way.
Pork chops should be cooked to a minimum internal temperature of 145F measured on a meat thermometer. Usually overcooking your pork chops dries them out and makes them tough.
However, these thick chops are slow cooked in a sauce, so they remain tender even when they are cooked to well done. This great recipe really is the perfect way to enjoy chops if you have had a bad experience with dry pork chops in the past.
More Delicious Pork Recipes:
Our family loves this pork chop and cheesy potato bake. It combines two favorites in one casserole pan! It is another great filling and flavorful meal.
Braised pork chops are another great electric skillet entrée. The sweet and savory braising liquid is full of flavor and the results are super tender.
Make your pork chops and scalloped potatoes in the same pan for even bigger flavor and fewer dishes! Maw-Maw definitely had the right idea when she started making this delicious dinner!
Or try creamy pork chop suey, it is a quick and easy comfort food meal is perfect for busy weeknights. It is simple but delicious and comes together in a jiffy.
If you like pork chops in mushroom soup gravy, you are going to like slow cooker pork loin and gravy too. It is another super simple meal that is sure to please.
Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!
- 6 pork chops (we prefer thick cut bone-in, but really any work)
- 2 (10.5 ounce) cans cream of mushroom soup
- 2 cups milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Optional: 1/2 teaspoon Cavenders Greek Seasoning
- Season both sides of the pork chops with garlic, salt, pepper and Cavendars if using.
- In a large electric skillet, brown both sides of the pork chops over medium-high heat.
- Reduce the heat in the skillet to low and add cream of mushroom soup and milk.
- Cover and cook for at least an hour, several hours is fine!
- In the gravy needs to thicken some, remove the cover and continue to simmer until you reach the desired consistency.
- We almost always serve with mashed potatoes and green beans, though white rice or egg noodles would also be delicious options.
If you don't have an electric skillet, you can follow the same directions to make this recipe in a large skillet on the stove.
Otherwise, brown pork chops in a skillet and then place everything in a slow cooker on low for about 4 hours.
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Amount Per Serving: Calories: 411Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 138mgSodium: 783mgCarbohydrates: 8gFiber: 0gSugar: 0gProtein: 44g
All nutritional information is estimated and will depend on the exact ingredients you use.