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Prep 20 mins
Cook 1 hr
I've been making this simple dish for years. Plenty of gravy for mashed potatoes or rice. Sometimes I bake this covered in the oven at 350F - they come out just as moist and tender. Use bone-in or boneless chops. These are even better in the crock pot, if you have that much time.
- 4 pork chops or 4 pork steaks, 1/4 to 1/2 inch thick
- 2 (10 1/2 ounce) cans cream of mushroom soup, condensed
- 1 (7/8 ounce) package brown gravy mix, dry
- 1 (7/8 ounce) package pork gravy mix, dry
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 large sweet onion, sliced 1/4-inch thick and separated into rounds
- 2 garlic cloves, chopped fine
- 1. In a medium bowl, thoroughly blend condensed soup (Do NOT add any water), dry gravy mixes, salt and pepper. Fill one soup can 3/4 full of water and whisk into mixture. Mixture will be very thick. Set aside.
- 2. Sear chops on each side in 1-2 tablespoons of hot oil. Remove from pan and set aside.
- 3. Add one more tablespoon oil, if necessary, to pan.
- 4. Saute onion over medium-low heat until translucent, but crisp/tender - about 5-8 minutes. Stir frequently. Do not allow onions to brown.
- 5. Add garlic and saute for 1 more minute. Do not brown.
- 6. Remove pan from heat.
- 7. Fold onion/garlic mixture into soup mixture.
- 8. Return chops to frying pan.
- 9. Pour soup/onion mixture evenly over chops.
- 10. Cover and bring to a simmer over medium-high heat.
- 11. Lower temperature and simmer gently for 45 minutes to one hour.
- 12. Thinner chops will take about 45 minutes to become really tender.
These definitely did make for tender chops! I changed a couple things: 1 can of soup and just brown gravy mix (didn't have pork) and added 1 small can of sliced shrooms. The chops i used were boneless and at least an inch thick. Served with mashed potatoes and roasted carrots. Thanks for a nice easy recipe!
Wow...I made these and they were delicious! I didn't have 2 cans cream of mushroom soup so I used one with both packets gravy and added extra water. I sliced potatoes and put into a 13X9 pan and placed seared chops on top and poured gravy over that...it was Spectacular!
I have made this recipe twice in the last two weeks! While cooking it the first time, however, I tasted the gravy and thought that it was too strong and salty so I added two more cans of cream of mushroom soup and another 3/4 of a can of water. It came out perfect after that, with strong flavors that were not overpowering. We eat our pork chops over rice. This recipe is definitely a keeper for my family!