Delicious juicy pan fried pork chops in a creamy mushroom sauce, delicious served with pasta, rice or potatoes. very easy and quick recipe too!
People often ask in our Facebook groups for recipes on how to avoid pork chops from going dry. There's is nothing worse then looking forward to a tasty pork chop, only to find it's as dry as a linen cupboard!
So we've got a great recipe to share with you for how to keep your pork chops from drying out during cooking. This recipe will give you nice tender, juicy chops, plus a sauce which you can then serve alongside some mashed potatoes or pasta, rice and so on.
How to stop pork chops from drying out
The trick to cooking pork chops successfully is to not over cook them. I always cook my chops on the stove top, in a hot skillet pan, and never bake them in the oven. That is where the drying out can occur.
Is it better to bake or pan fry pork chops to keep them juicy?
In order to keep the juices in the chops, it's a good idea to have your fry pan really hot, then seal the chops on both sides. by doing this, you will seal the outer part of the meat and keep the juices inside that seal.
You can then go on to turning the heat down on the hob, placing a lid on the pan, and allowing the steam and heat from the pan to cook the chops.
All in all, this doesn't take a long time at all, but you do need to take in to account the thickness of your pork chops, and how big the bone is on them.
How do I know when my pork chops are cooked?
As a general guide, the thicker the chop and bone, the longer the cooking time, so keep on medium heat, lid on, and let them cook right through. Test if they're done by sticking a knife closest to the bone and seeing if the juices run clear.
This pork chop recipe is very simple, with ingredients you are likely to have in your pantry. The addition of the condensed mushroom soup gives an amazing flavor, adds to the creaminess and so delicious when served over a bed of rice or pasta.
Recipe by Adelenne Lee
15 - 30 minutes (depends on the thickness of your chops)
4 pork chops. Mine were about 1/4 inch thick. If you use thicker ones, adjust the cooking time.
A can of condensed cream of mushroom soup. I used Campbells
1/2 - 3/4 cup of water
Pinch of cinnamon powder
Fresh or dried parsley to garnish.
Salt n pepper to taste
1. Season chops with salt n pepper.
2. Pan sear the chops until brown on both sides.
3. Add the cream of mushroom soup and water.
4. Add cinnamon.
5. Simmer for about 7-10 mins with the lid on, or until the chops are cooked through.
Serve over cooked pasta and sprinkle parsley on top.
We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
- 4 pork chops. Mine were about 1/4 thick. If you use thicker ones, adjust the cook time.
- A can of condensed cream of mushroom soup. I used Campbells
- 1/2 - 3/4 cup of water
- Pinch if cinnamon powder
- Fresh or dried parsley to garnish.
- Salt n pepper to taste
- Season chops with salt n pepper.
- Pan sear the chops until brown on both sides.
- Add the cream of mushroom and water. Add cinnamon.
- Simmer for about 7-10 mins. or until the chops are cooked through.
- Serve over cooked pasta and sprinkle parsley on top.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 140Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 18mgSodium: 931mgCarbohydrates: 11gFiber: 1gSugar: 5gProtein: 7g
Nutrition information isn’t always accurate