Pork Chops in Mushroom Sauce

    1 hour 30 minutes

    This is a very easy pork chops recipe with a sauce of white wine and mushroom soup. Serve over white rice.

    53 people made this

    Serves: 4 

    • 5 pork chops
    • salt and pepper to taste
    • 500g tinned condensed cream of mushroom soup
    • 1 1/4 cups (300ml) white cooking wine
    • 1 cup (250ml) water
    • 125g small mushrooms

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Salt and pepper the pork chops and fry in a small amount of oil until slightly browned on both sides; drain.
    2. In a bowl mix together mushroom soup, wine, water and mushrooms.
    3. Combine soup mixture with pork chops in a saucepan. Cover and simmer on low heat for about an hour until chops are tender.

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    Reviews in English (41)


    I am a Personal Chef and Exec. Chef at a B&B so easy recipes when I come home are critical. This was delicious! I used bone-in pk chops, white zinfandel wine (all I had), seasoned with garlic slivers, kosher salt & ground pepper and added about 1 teas of Herbes'de province. I cooked it uncovered and made a thicker gravy which I used over Risotto cooked in chicken broth and onions. Also had a side dish of red cabbage. I entertained my boyfriend and he loved it as I did. Basic Rule of cooking - Take a basic recipe and tweak it to make it your own.  -  15 Feb 2006  (Review from Allrecipes USA and Canada)


    This was really good. I, of course, changed a few things. First, it only needs one can of mushroom soup. Secondly I added 8oz. of sliced mushrooms(no canned). Then, after I browned the chops and added the mixture to the pan, I put it into the oven (in oven-proof pan at 350) for 45 minutes. When finished, I removed the chops and added a flour and warm water mixture to make it a really good gravy. (1TBSP flour and 1/2 cup warm water) Then I poured it over the chops and served over rice. My husband and my kids loved it!  -  12 Nov 2006  (Review from Allrecipes USA and Canada)


    This was very easy and tasty. It's a keeper. Only change I would make is to put in less (or no) water. The sauce was too watery for us.  -  16 May 2001  (Review from Allrecipes USA and Canada)