Super Moist Mushroom Pork Chops


Super Moist Mushroom Pork Chops

Super Moist Mushroom Pork Chops
Super Moist Mushroom Pork Chops

Is there anything better than a tender, juicy, seared pork chop? This easy recipe from Campbell's Kitchen for Super Moist Mushroom Pork Chops is sure to hit the spot for every carnivore out there. This easy pork chop is drenched in Campbell's Condensed Golden Mushroom Soup, flooding the whole skillet with irresistible, savory flavors. Whether you want to surprise your spouse with a great dinner or if you just want to treat yourself, this recipe for Super Moist Mushroom Pork Chops is the one for you!


Preparation Time5 min

Cooking Time20 min


  • 1 tablespoon vegetable oil
  • 4 bone-in pork chop, 1/2-inch thick (about 1 1/2 pounds)
  • 1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup
  • 1/4 cup water


  1. Heat the oil in a 10-inch skillet over medium-high heat.  Add the pork and cook until well browned on both sides.

  2. Stir the soup and water in the skillet and heat to a boil.  Reduce the heat to low.  Cover and cook for 10 minutes or until the pork is cooked through.

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Not being a big pork eater, when I do decide to have pork chops...this is the only way I choose to eat them. It's amazing how much flavor using mushroom soup will add to pretty much any meat or meal for that matter, and I always try to have it on hand. I make my pork chops the same way...except after browning them and adding the soup to the pan I let it cook slowly in the oven until it's super tender and falling off the bone. It's so good with mashed potatoes or over rice.

I often use Mushroom soup in recipes. It is so easy to work with, and delivers a lot of flavor, especially to Pork and Chicken. This Super Moist Mushroom Pork Chops recipe delivers so much great flavor and tender juicy pork chops that your family will not be able to resist. It is made in one skillet, another reason to love it. Served over egg noodles with a tossed green salad on the side makes this a perfect weeknight dinner.


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