This dish is very close to my heart because it is one of the very first dishes I learned how to make from my grandparents. Although it is extremely simple to make, I felt like I cooked a proper dinner whenever I served this to my family. I still remember how proud I was to place this dish on a table along with canned green beans and rice that my trusty rice cooker made.
I don’t know about you, but one of the difficulties I had with cooking was that I had no clue how long I had to cook the meat. I learned the danger in eating uncooked meat in my microbiology class—by the way, that class plus my existing hypochondria did not make my life easy! I thought I was suffering from chicken pox, anthrax, Lyme disease, pneumonia, E-coli, salmonella, and so many other bacterial and viral diseases all at once during the entire semester. My family members and close friends highly recommended not to take any more microbiology related courses. Yeah…it was a bad time.
So every time I cook any type of poultry and pork products, I pretty much cooked them to death. I was pretty sure eating tough and overly cooked meat was a far better option than going to the ER with horrible food poisoning. Safety always comes first (wink)! I don’t think I cooked much chicken or pork when I was taking that course—except this dish!
There are very few ingredients in the dish. Whenever I made a dish that doesn’t call for gazillion ingredients, it certainly boosted my confidence in making the dish. Think about it. When there are less ingredients, there most likely are fewer steps to follow and less chance of messing things up!!
Although the dish calls for very few ingredients, please do not underestimate the flavor this dish has to offer. It is savory and complex. I hope you get to present this dish to your loved ones with a pride that I had. And don’t worry, the meat will be cooked properly! Enjoy!!
Super Easy Cream of Pork Chops
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Main
- Cuisine: American
- 6 bone-in pork chops (2 lbs – 2.5 lbs)
- 1 teaspoon seasoned salt
- 2 tablespoons vegetable oil
- 1 can condensed cream of mushroom soup (10.5 ounce)
- 1/2 cup milk
- 1 package sliced mushrooms
- cooked rice and steamed vegetables for serving
- 1 tablespoon chopped parsley (optional)
- In a large skillet, heat the oil in medium high heat.
- Sprinkle seasoned salt on pork chops on both sides.
- Brown the pork chops in the skillet (2 to 3 minutes on each side). Don’t worry about cooking it all the way. The goal is to brown the surface of the meat. I browned three pork chops at a time. Once three pork chops were browned, I took them out and cooked the other three then returned previously cooked pork chops to the pan.
- Add cream of mushroom soup, milk, and mushrooms. Use your tongs to coat all the pork chops with the soup mixture. Once it appears to be mixed, put the lid on and lower the heat to simmer.
- Cook for 10 to 15 minutes. Sprinkle chopped parsley on top (optional).
- Serve the pork chops with cooked rice and vegetables.