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Cream of Mushroom Pork Chops

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Cream of Mushroom Pork Chops
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Makes: 4 servings adjust



  • 1 teaspoon Canola Oil
  • 4 Boneless Pork Loin Chops

Step 1

Trim any visible fat from pork chops. Heat a large skillet over medium-high heat until hot. Add pork chops; cook about 4 minutes on each side or until slightly browned. Remove pork chops from skillet; set aside.


  • 12 cup Onion, chopped
  • 8 ounces Sliced Mushrooms, (3 cups)

Step 2

In the same skillet, heat oil over medium heat. Add onion and mushrooms; cook 3 minutes, stirring frequently.


  • 1 can Canned Condensed Fat-Free Cream of Mushroom
  • 14 Water
  • 12 teaspoon Reduced Sodium Soy Sauce
  • 14 teaspoon Dried Thyme
  • 18 teaspoon Pepper

Step 3

Stir in soup, water, soy sauce, thyme and pepper until well mixed. Heat to boiling. Return pork chops to skillet; spoon some of the sauce over pork. Reduce heat; cover and simmer 12-15 minutes, stirring and turning pork chops occasionally, until pork is no longer pink in center. Serve pork chops with mushroom mixture.
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