The Saucy Pork Chops recipe is a long time favorite at our house.
I learned to make it as a newlywed and for years it’s been my go-to recipe for pork chops. I recently figured out that it’s low carb too. 😉
The reason It’s my default pork chop recipe is that it has only a few ingredients and it takes just one skillet. It’s on the table in under an hour.
I often serve cauliflower rice with it as the side dish. It’s the perfect conveyance for the creamy golden mushroom gravy that covers the chops. (Get the recipe for the cauliflower rice here.)
Before browning the chops I pat them dry to help them brown better and sprinkle them with my special Chop House Seasoning. The bit of ginger and white pepper in it adds a subtle heat to the dish. (A sprinkle of salt and pepper works too, if you prefer.)
Mixing the soup, cream, water and mushrooms in a small bowl I poured it over the browned chops. Then I let the mixture to come to a bubbly simmer. After that I popped on the lid and turn the heat down so that it maintains a gentle simmer. I set the timer for 40 minutes and walk away from the saucy pork chops.
I sometimes get asked about a low carb version of the canned mushroom soup. This is one I’d recommend from Genius Kitchen. It will change the calorie & drop carb totals. It will just take a bit of numbers juggling and may be worth the carb savings.
A side salad and the cauliflower rice are all you need to complete the meal.
Enjoy! – Laura
Nutrition Information for Saucy Pork Chops with Mushrooms:
Saucy Pork Chops with Mushrooms
Ingredients
- 4 4 oz boneless pork chops
- 1 tbsp olive oil
- 1 can cream of mushroom soup
- 1 cup heavy whipping cream
- 1/2 tsp salt or Chop House Seasoning
- 1/4 tsp pepper (optional)
- 1 cup mushrooms, sliced
Instructions
- Pat dry pork chops and sprinkle with salt and pepper or Chop House Seasoning.
- Warm olive oil in a large 10″-12″ skillet. and add chops, browning quickly over medium high heat on each side, about 5 minutess total.
- Stir together the soup, cream and mushrooms and pour over the browned chops.
- Bring the mixture to a near boiling simmer and then cover the skillet and turn the heat to low or whatever will keep the chop mixture on a gentle simmer.
- Allow chops to simmer for 40 minutes.