Pork Chops and Mushroom Soup Gravy
The ultimate comfort food! Tender, juicy pork chops are slow simmered in a rich, creamy mushroom gravy until they're almost fall apart tender. This easy, family favorite recipe is perfect for cozy weeknight dinners.
Equipment
- Large electric skillet OR large skillet (with lid)
- Tongs
- Measuring cups and spoons
- Paper towels
Ingredients
- 6 pork chops bone in or boneless; thick cut preferred
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon Cavender's Greek Seasoning optional
- 2 10.5 ounce cans condensed cream of mushroom soup
- 2 cups milk whole milk or 2% recommended
Instructions
- Season Pork Chops: Pat the pork chops dry with paper towels. Season both sides evenly with the garlic powder, salt, black pepper, and Cavender's Greek seasoning (if using).
- Brown Pork Chops: Heat a large electric skillet (or large skillet) over medium high heat. Place the pork chops in a single layer and brown for 3-4 minutes per side, until a golden brown crust forms. They do not need to be cooked through at this point.
- Add Gravy: Reduce the heat to low. Pour the cream of mushroom soup and milk over the pork chops. Use a spatula to scrape up any browned bits from the bottom of the skillet.
- Simmer: Cover the skillet with a lid and let the pork chops simmer on low heat for at least 1 hour, or up to several hours, until the pork is very tender.
- Thicken (Optional): If you prefer a thicker gravy, remove the lid during the last 15-20 minutes of cooking and let it simmer uncovered until it reaches your desired consistency.
- Serve: Serve the pork chops and gravy hot over mashed potatoes, rice, or egg noodles. Enjoy!
Notes
- Electric Skillet Option: An electric skillet is ideal for this recipe, but a large skillet on the stovetop works perfectly. If using a stovetop skillet, keep the heat on low after adding the gravy.
- Slow Cooker Method: Brown the pork chops in a skillet, then transfer them to a slow cooker with the soup and milk. Cook on LOW for 4-6 hours.
- Add Fresh Mushrooms: For extra mushroom flavor, sauté 8 ounces of sliced fresh mushrooms in butter until golden, then add them to the gravy.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
- Freezing: Freeze cooled leftovers in a freezer safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.