Pork Chops and Cream of Mushroom Soup Recipe

Pork Chops and Cream of Mushroom Soup Recipe

By: Mika
Date: October 11, 2021

Pork Chops and Cream of Mushroom Soup

Warm, comforting, cozy – All words to describe these tender pork chops smothered in cream of mushroom soup! This dish is a complete meal, ready in 30 minutes. This pork chops and cream of mushroom soup recipe is sure to please everyone in your home!

 

Pork Chops and Cream of Mushroom Soup Recipe Ingredients:

 

 

How to make Pork Chops and Cream of Mushroom Soup Recipe:

  1. Turn Instant Pot on to saute for 10 minutes
  2. Add butter and garlic to pot and saute 30 seconds, until fragrant
  3. Place pork chops in the pot and sear for 30 seconds on each side to brown, the goal is not to cook, but just to quickly sear. The pot should be very hot and should sound like applause when the pork chops hit the pan!
  4. Flip the pork chops and repeat on the other side.
  5. Once both sides of pork chops have been seared, add milk and can of cream of mushroom soup on top of the browned pork chops
  6. Lock the lid into place and switch to High Pressure. Set the time and cook for 8 minutes. It will take about 10 minutes for the pot to build up pressure.
  7. Once the 8 minutes are done, manually release the remaining pressure. Open the pot and remove the juicy pork chops. Turn the pot to saute again and add the green beans. Cook this for 5-7 minutes, until the green beans are softened but still crunchy and the sauce has thickened. Stir constantly to keep the mixture from burning.
  8. Turn the pot off and return the pork chops to the pot with the green beans. Toss all together with the sauce and enjoy!

 

Pork Chops and Cream of Mushroom Soup

 

Quick Facts

How long does this recipe take? 30 minutes

How much does this make? 4 servings

Does this meet my dietary needs? This delicious recipe is low carb, keto friendly, and macro friendly! 

How many bowls should I plan for this meal? 1 Instant Pot or pressure cooker

How long does this keep? 4-5 days in the fridge in an airtight container. When reheating in the microwave, the best way is to add a splash of water to the container to keep them from drying out

Is this freezer friendly? Yes! For up to 2 months sealed tightly in a Ziplock bag or plastic wrap

Could these be made ahead of time? Unfortunately, this great recipe is best served and enjoyed right away. Luckily, it’s so quick, so it’s an easy dinner recipe for those busy weeknights!

 

Substitution Options

All substitution options are a 1:1 substitution unless noted otherwise.

Boneless Pork Chops: Bone in pork chops could be used, but the cooking time would likely need to be increased to 9 minutes. Chicken could also be used if the cooking time was increased to 14 minutes. Frozen pork chops could be used, but do not sear them first and increase the cook time to 12 minutes.

Garlic: 1 teaspoon of garlic powder could be used, or it could be omitted.

Butter:  Olive oil or avocado oil could be used.

Steak Seasoning:  Salt and black pepper could be used or make your own Steak Seasoning using a recipe like this one!

Whole Milk: Half and half or heavy cream could be used. Oat milk, almond milk, or 2% milk may be able to be used but they have not been tested. They have a higher water content and a lower fat content, so it would likely take only 3/4ths of a cup of liquid if using oat, almond, or 2% milk.

Green Beans: Peas, fresh mushrooms, or your favorite vegetable could be used. If using frozen steamer vegetables, stir in the sauce and cook for 3-5 minutes until soft. If using fresh vegetables, stir in and cook for 5-7 minutes until softened. It can also help to slightly cover the pot with the lid to hold the heat in.

Cream of Mushroom Soup: Cream of chicken soup can be used. Or, make your own Cream of Mushroom Soup using this recipe! You can also try this vegan version. For gluten free, try this Pacific Food soup.

Additions: This pork chop recipe also pairs great with brown rice, white rice, cauliflower rice, or mashed potatoes! The creamy mushroom sauce acts like gravy for mashed potatoes.

 

Fun Fact!

Cream of Mushroom Soup was first introduced by Cambell’s Soup in 1934. In the United States, there is no Cambell’s soup that is gluten free, but in other countries there is! Cream of Mushroom Soup has a shelf life of 1 year, perfect for the forgetful folks like me! One year, Cambell’s claimed to have sold 20 million dollars worth of Cream of Mushroom soup just for making green bean casserole. Not only do Americans love their soup, they also love their mushrooms. In 2009, it was reported that the US exported 34 million pound of mushrooms, but they imported 324 million pounds of mushrooms! (Source)

 

Try these other easy recipes!

Healthy Jalapeno Hotdish

Low Carb Stuffed Chicken Breast

Instant Pot Shepherds Pie

Beef and Vegetable Stir Fry




 

Pork Chops and Cream of Mushroom Soup

Pork Chops With Cream of Mushroom Soup Recipe

5 from 1 vote
Print Pin Rate
Course: dinner
Cuisine: American
Keyword: cream of mushrrom soup, Instant Pot, pork chops
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Calories: 323kcal

Ingredients

  • 4 pork chops bonelesss
  • 1 10.75 oz can cream of mushroom soup
  • 1 12 oz bag frozen green beans
  • 1 tbsp garlic minced
  • 1 tbsp steak seasoning
  • 1 cup whole milk
  • 1 tbsp butter

Instructions

  • Turn Instant Pot on to saute for 10 minutes
  • Add butter and garlic to pot and saute 30 seconds, until fragrant
  • Add pork chops to the pot and sear for 30 seconds on each side to brown, the goal is not to cook, but just to quickly sear.  The pot should be very hot and should sound like applause when the pork chops hit the pan!
  • Flip the pork chops and repeat on the other side.
  • Once both sides of pork chops have been seared, add milk and cream of mushroom soup on top of the pork chops
  • Lock the lid into place and switch to High Pressure.  Set the time and cook for 8 minutes.  It will take about 10 minutes for the pot to build up pressure.
  • Once the 8 minutes are done, manually release the remaining pressure.  Open the pot and remove pork chops.  Turn the pot to saute again and add the green beans.  Cook this for 5-7 minutes, until the green beans are softened but still crunchy and the sauce has thickened.  Stir constantly to keep the mixture from burning.  See notes above about using raw green beans verses frozen.
  • Turn the pot off and return the pork chops to the pot with the green beans.  Toss all together with the sauce and enjoy!

Notes

*Nutritional Information is an estimate, for informational purposes only*

Nutrition

Calories: 323kcal | Carbohydrates: 8g | Protein: 35g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 665mg | Potassium: 693mg | Fiber: 1g | Sugar: 3g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 2mg
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