Cream of Mushroom Pork Chops (One Skillet Recipe!)

Pat the pork chops dry with a paper towel.

Season both sides of the pork chops with 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper.

Heat a large skillet over medium heat on the stove top and add a splash of olive oil.

Sear the pork chops for about 3 to 4 minutes per side until golden brown (4 to 5 minutes per side for bone-in pork chops).

Hold the pork chops on their sides for 30 to 60 seconds to render the edges slightly.

Remove the pork chops from the pan and set them aside on a cutting board.

In the same skillet, add 1/3 cup of diced onion, 1/8 oz box of sliced cremini mushrooms, and 1/2 teaspoon of fresh thyme (or 1/4 teaspoon of dried thyme).

Cook these ingredients for about 5 to 7 minutes until softened and fragrant.

Mix together 1 10.5 oz can of cream of mushroom soup and 1/3 cup of milk, then add that to the skillet and mix thoroughly.

Add the pork chops back to the skillet and spoon some sauce over the top.

Cover and simmer on low for 10 to 12 minutes or until the pork chops are fully cooked.

Top with optional chopped flat leaf parsley and serve warm.

Equipment Needed

Spice Level: