This cream of mushroom pork chop recipe is something I grew up with. I learned at a young age how to make this while my mom was working in the other room. Well okay, I learned to keep it from burning. Eventually I learned how to make it myself.
cream of mushroom pork chop
To keep cost down, I purchase pork loin when it’s on sale for about $1.99 lb. Then I slice 1 – 1 1/2 inch thick slices. I will separate with parchment paper and freeze until we are ready to use it. Be sure to freeze a serving size that you will cook, not the entire pork loin, unless your family needs the entire loin.
If you want, you can buy boneless pork chops too, this just saves a lot of money when buying the pork loin.
4 boneless pork chops, quartered
cream of mushroom soup
1 cup water
pat of butter
Add the butter into a pan (that has a lid) and turn on heat to medium.
Once the butter is melted, add the pork chops and pepper the tops of the pork chops.
Cook the pork chops until they are cooked half way and turn over.
Pepper the other side of the pork chops and cook through.
In a bowl, mix the cream of mushroom soup with the cup of water until blended.
Add the soup into the pan, cover and reduce the heat.
After 15 minutes, remove the lid off the pan, so there is an edge that is open to release steam.
Cook for another 15 minutes while the sauce reduces (You can also remove the lid completely).
Serve and enjoy.