- 4 boneless pork loin chops (3/4 inch thick)
- 3/4 cup chopped onion
- 2 tablespoons butter
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1/2 cup milk
- Salt and pepper to taste
- In a large skillet, brown pork chops and onion in butter until onion is tender. Stir in the soup, milk, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat juices run clear. Yield: 4 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Chops in Mushroom Gravy
"I've made this with the Golden Mushroom soup as well. I do add an extra 4 oz. of mushrooms either canned or fresh."
"I found this recipe in a Campbells Food Cookbook at least 20 years ago and made it for my children while they were growing up. It is still our favorite way to eat pork chops, and the gravy is delicious over mashed potatoes or noodles. The only thing I do different is I don't use the onion, and I increase the milk to 3/4 cup."
"Very good gravy from such simple ingredients--thanks for sharing!"