Total Time
30mins
Prep 10 mins
Cook 20 mins

Easy, quick dinner. This is really good with rice or mashed potatoes.

Ingredients Nutrition

Directions

  1. Mix flour, sage and thyme.
  2. Pat pork chops dry and then dredge in flour mixture.
  3. Saute pork chops in large skillet with butter until browned.
  4. Remove from skillet.
  5. Add mushrooms to skillet and cook for approximately 5 minutes (add more butter if needed).
  6. Add soup and bring to boil.
  7. Reduce heat to medium-low and place pork chops back into skillet.
  8. Simmer until pork chops cooked through, about 10 minutes.
Most Helpful

4 5

Very tasty dish. I don't usally go for recipes using canned mushroom soup as a base - however this one really won me over! The chops came out juicy and tender, with a nice gravy. I loved the mushrooms in this. I would have liked much more herb flavor and less saltiness - perhaps using a low sodium version of the soup would help, as well as fresh herbs. But still quite enjoyable and certainly something I would make again.

4 5

We used bone in pork chops and just chopped the bones out. Henceforth, we had more meat than this recipe probably called for, so we adjusted a little. We used the same 4 pork chops, but tripled the four mixture, and used two cans of cream of mushroom soup and a can of milk. things then seemed better adjusted to the change in the amount of meat. I made sure to cut off all the fat, and they still came out juicy and cooked well throughout the entire piece. It did take a lot longer to cook though, nearly an hour boiling in the soup. But, the recipe is good and I would definitely make this again.

4 5

Quick and easy to make. I followed the recipe as written and we all enjoyed these. Good way to make pork chops.