Pork Chops with Cream of Mushroom Soup

Boneless pork chops are shown in cast iron skillet smothered with cream of mushroom soup and garnished with parsley.

Pork Chops with Cream of Mushroom Soup

Boneless pork chops in cream of mushroom soup are a fulfilling weeknight dinner that can be prepared in a matter of minutes. A one skillet affair achieved with minimal effort. Budget two chops per person.

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Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: servings

Calories: 926kcal

Author: Milena Perrine

Ingredients

8 boneless pork chops center cut loin preferred
2 tablespoon all-purpose flour*
2 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoon butter or as needed**
2 tablespoon olive oil or as needed**
10 oz can of condensed cream of mushroom soup
½ cup heavy cream
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon chopped fresh Italian parsley for garnish

Instructions

Trim any excess fat from the sides of the pork chops but leave a bit for flavor. Use a meat mallet to tenderize them a bit as you would a schnitzel (cover with plastic wrap).
In a shallow bowl mix the flour, salt and pepper. Dredge the cutlets in the mixture and shake off excess. Set aside.
Heat a large heavy bottomed frying pan such as cast iron skillet over medium-high. Add 1 tablespoon olive oil and 1 tablespoon butter. Sear 3 or 4 chops at a time, for just over 1 minute per side until they start to turn golden. Remove from pan. Repeat with the rest of the olive oil, butter and chops.
Lower the heat to medium-low and to the same pan add the cream of mushroom soup. Immediately follow with the heavy cream and stir to combine. Stir in the onion powder and garlic powder and bring to simmer.
Return the pork chops and all collected juices to the pan, make sure they are nicely covered by the cream of mushroom soup mixture. Partially cover the pan with a lid or a round baking sheet that fits. Simmer chops for 5-6 minutes until cooked through***. Garnish with chopped parsley and serve.

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Notes

*Substitute with a gluten free mix or chickpea flour if needed.

**As you work in batches to sear the pork chops you will add a bit of butter to the pan before each batch.

***They should easily reach 165 F simmering for 5 minutes. You can take temperature with meat thermomemter if you wish. Do not overcook them, they can become tough.

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