Simple Pan Fried Pork Loin Chops in Mushroom Gravy

Having a few simple recipe ideas on hand means cooking becomes easier! This pan-fried pork loin chop in easy mushroom gravy is made with sliced whole mushrooms and canned soup. Thick pork loin chops are caramelized in the pan, and the drippings deepen the brown gravy flavor for a delicious dinner. Serve the pork loin chops with mashed potatoes or rice!

I love having easy recipes on hand, especially when eating out costs almost as much as the grocery bill. With simple recipes in your lineup, you can cut back on eating out without working yourself to the bone in the kitchen. This simple pork recipe is asked for regularly by my family; it’s that good!

See our fast dinner ideas if you want easier cooking dinner ideas for your family.

Let’s get the best pork chops caramelizing.

You can make this simple dinner recipe in a regular frying pan. Still, if you use cast iron, you will get a deeper caramelization on the chops.

Step one is to heat the frying pan on med-high. Add neutral oil to the pan to keep the chops from sticking. Add the chops and allow to brown deeply before flipping. Your cooking time will depend on two factors. The pork chops’ thickness and how hot you have that frying pan.

Flip pork chops only once or twice because we want them to caramelize slightly in the pan, creating lovely drippings with the neutral oil.

You will know the pork chops are cooked through when they are no longer pink inside. You can use a meat thermometer if you are still trying to figure it out. The internal cooking temperature for pork loin should read 145 degrees Fahrenheit.

Remove the cooked pork chops from the pan and keep warm on your warming burner or in the oven set to 170 degrees Fahrenheit.

Meanwhile, in your frying pan, add the sliced button mushrooms. Stir them in the dripping while they cook. You are looking for them to be sauteed before adding the mushroom soup. Scrape the bottom drippings as much as possible while sautéing the mushrooms.

Add to the cooked mushrooms one can of cream of mushroom soup. Remember, we don’t want soup. We are making a thicker ‘gravy,’ which means we are just adding the condensed soup. The moisture from the sauteed mushrooms is enough to thin the soup into a gravy.

Stir the soup with the mushrooms and drippings until well blended and no more soup lumps are left. Now, you can transfer the cooked pork loin to the gravy mixture in the pan and cover each chop well. Heat for two minutes more and then serve while hot.

Ingredients:

Pork Loin Chops: We used pork loin chops because they stay moist and don’t have much fat content compared to budget chops. Thin chops like fast fry take less time to caramelize and often dry out too much.

Mushrooms: I prefer to use whole-button mushrooms and slice them as they are fresher than prepackaged sliced mushrooms. However, you can use prepackaged to cut down on prep time. White or cremini mushrooms work best in this recipe.

Canned Mushroom Soup: Straight-up Campbell’s canned cream of mushroom soup was used in this recipe. The salt from the soup adds to the flavor of the pork dish without being overly salty. It also blends perfectly with the moisture from the sauteed mushrooms, making a great light brown gravy.

Neutral Oil: This recipe was made with olive oil, but any cooking oil will work to keep your chops from sticking.

Substitutions or Add Ins for This Simple Four Ingredient Recipe.

Pork Loin Chops: Pork loin can be replaced with bone-in pork chops, which are generally slightly thicker. Just adjust the cooking time to not overcook them.

Mushrooms: This recipe uses straight white button mushrooms, although cremini would also work. If you want to get fancier, use a portobello mushroom chopped up. Keeping it simple, though, makes this dish easy and cost-effective.

Canned Mushroom Soup: Switching out the cream of mushroom soup for a golden mushroom soup would also be a tasty version of this simple pork dinner dish.

Expert tips and serving suggestions:

To keep your pork loin moist, be careful to not burn when caramelizing/browning. Remove it from the heat and keep it warm only. If you put it in an overly hot oven or on a heating element that is hotter than a warming burner, you risk overcooking it.

Make sure the mushrooms have cooked before adding the canned soup. If you add the soup too soon, there will not be enough moisture released from the cooking mushrooms to make a gravy.

Serve this tasty pork dish with mashed potatoes. Spoon a little extra flavorful gravy on the potatoes for added deliciousness. Alternatively, you could serve this over a bed of rice for a tasty dinner idea.

Store cooked pork in the fridge covered for three to four days only.