Mushroom Pork Chops


  • About 2 lbs.- 1/2″ thick, center cut boneless, pork chops, trimmed (8 chops)
  • salt and pepper
  • 1 tsp. olive oil or olive oil cooking spray
  • 10 oz. fresh mushrooms, sliced
  • 1/2 cup white wine (can by sweet or dry)
  • 1/4 tsp. dried thyme leaves
  • 1 can of condensed cream of mushroom soup
  • Fresh parsley


  1. In large skillet, heat olive oil over med-high heat. Season chops with salt and pepper.
  2. When skillet is hot, sear chops for about 5 minutes on each side. Remove chops to a plate and hold in warm oven.
  3. Reduce heat to medium, and saute sliced mushrooms until soft (about 5 minutes). Add wine and thyme, stir to loosen the browned bits on the bottom of the pan and bring to a boil. Once boiling, allow wine to reduce by about half.
  4. Whisk in the cream of mushroom soup and add pork chops, along with any accumulated juices, back into the pan.
  5. Continue to heat until the chops are done and cooked through. Top with fresh chopped parsley before serving.


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