If you follow my recipe posts, you know my family is a fan of pork. It’s versitile. Lean. Inexpensive. I’ve said it before, while a typical Sprouts or Costco per pound price is about $2.99. It’s not uncommon to see specials for $1.99 per pound. When cooking pork loin, it’s a must to brine it in order to keep it from drying out (in my humble opinion). A very simple brine is given here. Takes a couple minutes, uses only water and salt, and should be done at least an hour ahead of time.

This simple recipe calls for condensed cream of mushroom soup. While my preference is to use a brand with all natural ingredients and no additives, if you must use something like Campbell’s Soup, please read the label and choose the one without MSG (I still don’t love it, but at least it’s a tad healthier). This is crazy to me, but it breaks down like this:


– Campbell’s Cream of Mushroom Soup 98% Fat Free has MSG
– Campbell’s Cream of Mushroom Soup 25% Less Sodium has MSG
– Campbell’s Cream of Mushroom Soup Heart Healthy does NOT have MSG

For me, I just avoid it all together. My hubby, if it’s his job to shop – well, again, if you follow my posts you can guess which brand shows up. Choosing battles…

Mushroom Pork Chops

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4 servings


  • 4 pork chops
  • salt and pepper to taste
  • 1 pinch garlic salt, or to taste
  • 1 onion, chopped
  • 1/2 pound fresh mushrooms, sliced
  • 1 (10.75 ounce) can condensed cream of mushroom soup


  1. Season pork chops with salt, pepper, and garlic salt to taste.
  2. In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.


Adapted from allrecipes.com



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