Mushroom Pork Chops

Quick, Easy, Delicous & Classy

This Mushroom Pork Chops recipe is one of our family's favorite pork recipes of all time. I make it at least once a month, with variations.

It's kind of modeled after an old recipe I had from a Betty Crocker cooking with wine cookbook, but I make it from memory, always with a change or two, depending on the ingredients I have on hand.

If you like pork chops and gravy, I think you'll find you like this recipe. It goes together in a snap and while great for the family, it's "gourmet" enough to serve to guests as well.

Mushroom Pork Chops

Ingredients:

4 pork chops
1 can cream of mushroom soup
1/2 cup wine
1/2 cup sliced mushrooms

Olive oil
Montreal steak seasoning
Salt to taste

Directions:

Heat 1 to 2 tablespoons of oil in large frying pan. Add pork chops and brown over medium high heat. Sprinkle each side of chops with a bit of Montreal steak seasoning and salt, as desired, while browning.

When chops are browned, remove them to a plate temporarily and add the sliced mushrooms to the pan. Saute them for a few minutes until they are browned and tender. Then, add the wine to the pan. Put the chops back in too and cook until chops and mushrooms are caramelized and wine cooks down.

Meanwhile, open the can of soup into a bowl. Add about 1/2 can of water or milk and mix well. Once the wine has cooked down in the chops pan, add the soup mixture and turn down the heat in the pan to medium or a bit less. Cover & let cook for 10 or 15 minutes, until pork is cooked through.

Variations

Use apple juice instead of wine
Add bell peppers and/or onions in with the mushrooms
Use canned mushrooms instead of fresh
Add minced garlic
Substitute leftover roast pork for the chops

Yumm! This produces such a wonderful-tasting gravy. We like to have our pork chops with scalloped potatoes (made from a box), but the gravy would be great with mashed potatoes or rice too.

I also served this mushroom pork chops recipe with some steamed zucchini from my garden, cooked just till barely crisp-tender. Then I tossed it with a bit of salt, pepper, oregano and dill.

After you try this recipe, please vote on it... tell me what you think: