Pan Fried Pork Chops with Cream of Mushroom Soup
These pan fried pork chops with cream of mushroom soup are seared until golden, then simmered in a rich and creamy mushroom sauce. Made in one skillet with simple ingredients, this easy pork chop dinner is ready in just 25 minutes and pairs perfectly with potatoes, rice, or crusty bread.
Ingredients
- 2 bone-in pork chops ½ to 1 inch thick
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon Italian seasoning
- 2 tablespoon extra virgin olive oil
- 2 tablespoon unsalted butter
- 1 medium onion chopped
- 2 cloves garlic minced
- 295 g cream of mushroom soup 1 can
- 150 ml chicken broth
- 1 tablespoon Worcestershire sauce
- Chopped fresh parsley optional
Instructions
- Heat 2 tablespoons extra virgin olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat. Season the pork chops with ½ teaspoon salt and ¼ teaspoon black pepper. Add them to the skillet and cook for 4 minutes per side until golden brown. Transfer to a plate.
- Reduce the heat to medium. Add the remaining 1 tablespoon unsalted butter and 1 medium onion, chopped, to the same skillet. Cook for 4–5 minutes until softened, then stir in 2 minced garlic cloves and cook for 1 minute.
- Reduce the heat to low. Add 1 can (10.4 ounces / 295 g) cream of mushroom soup, ⅔ cup (150 ml) chicken broth, 1 tablespoon Worcestershire sauce, and 1 tablespoon Italian seasoning. Stir until smooth and simmer for 3 minutes.
- Return the pork chops and any juices to the skillet. Simmer for 4 minutes, or until the pork chops are cooked through and coated in the creamy mushroom sauce.
- Sprinkle with chopped fresh parsley if desired and serve immediately.
Notes
Pat the Pork Chops Dry: I like to pat the pork chops dry with paper towels before cooking. It helps them brown better and develop a more flavorful crust.
Let the Onion Soften Fully: I find the sauce tastes much better when the onion has enough time to soften and sweeten before the remaining ingredients are added.
Don't Overcook the Pork: Pork chops can dry out quickly, so I remove them from the heat as soon as they are cooked through and tender.
Adjust the Sauce Consistency: If the sauce becomes too thick, I stir in a splash of chicken broth until it reaches the consistency I like.
Storage: I store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop over low heat.
Nutrition
Calories: 647kcal | Carbohydrates: 18g | Protein: 44g | Fat: 45g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 2112mg | Potassium: 979mg | Fiber: 2g | Sugar: 4g | Vitamin A: 413IU | Vitamin C: 6mg | Calcium: 113mg | Iron: 4mg
