80 Reviews

I've been making a version of this for years. I cube the chops before browning. Then pour the soup over the top of the cubed chops, stir until the soup is creamy, then put a lid on the skillet and simmer for an hour, stirring occasionally. I serve mine with either egg noodles or mashed potatoes. Very tasty, simple recipe. As an addition, I've added a sqirt or two of spicy brown mustard to the soup, as well as a couple shakes of crushed rosemary. Givest it a little something extra flavorwise.

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Chef Jodi Town September 21, 2009

I wish I could give these chops 10 stars! They were fork tender, & the gravy is sublime!! I did tweek a bit- used Cream of Mushroom with Roasted Garlic soup, & stirred in some milk & a dab of sour cream. I briefly sauteed some Vidalia onions & placed them over the chops before adding the soup. Yummy with rice! This is a keeper at my house!

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Kizzikate June 14, 2010

I completely skipped the browning part of the recipe as my pork chops were really thin. Placed 4 in a glass casserole dish and added 1 can of cream of mushroom soup with the rest of the ingredients. Cooked this in a 375 degree oven for about 45 minutes. DH LOVED it. Thanks!

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Bippie October 10, 2007

I was looking for an easy recipes to make with Cream of Mushroom soup. I bought a can of Mushroom soup w/Garlic and since I always have Pork Chops on hand this fit the bill. I did only make four chops that were 1 1/2 inches thick and used only one can of soup. The only difference I made to the recipe was to add about 3 Tbsp of Sour Cream which I stirred into the sauce after I removed it from the oven. It was very tasty served over German style Egg Noodles. Thanks for the recipe. Will definitely make again.

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chefRD February 27, 2012

I am no stranger to porkchops prepared this way, my Mother used this same recipe with outstanding results. I used store brand cream of mushroom soup, thinking it works ok for the few things I do use it for... it did NOT work well with this recipe. The chops came out perfectly tender but the gravy suffered because I skimped on the soup. Do use a brand name soup and you won't be dissapointed. I am happy to have this recipe saved so I can be reminded to make it more often. Thanks BamaKathy for posting

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sloe cooker November 23, 2011

Tasty and easy. This also works well with chicken. no need to fry the chicken, just put in pot and pour soup and soup can of milk over. Have not made these recipes in years, thanks Kathy for bring them back.

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dolores in paradise November 02, 2009

There are 2 reasons why I think this is an outstanding recipe. First, browing the chops in butter and using 2 cans of cream of mushroom soup. In years past, I have used a similiar recipe but browned the chops in a small amount of oil and then tried to be cheap and use only one can of soup for 6-8 chops. With your changes, my pork chops were to die for and my 14 year old said, "I love this kind of meat" Well, it was the SAME kind of meat we had a week or two ago, just not made your way! I know we are all trying to cut back on calories but this is one recipe where you should just make it like it is written. Thanks for allowing me to make a dinner in which everyone was happy for once!

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KCShell February 09, 2009

Love this gravy.

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Laura O. February 05, 2012

easy and Delicious, took no skill as i have none but it turned out just fine!

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steinberger January 30, 2012

I had to use cream of mushroom and a can of French onion because that's all I had and they were very good. They were tender and really flavorful. I will make it again.

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tomahhtoe January 26, 2012
Ex-Mother in Law's Pork Chops With Cream of Mushroom