Pork Chops and Mushroom Sauce

This is a very simple, juicy pork chop recipe.  The chops in the images are from our pig.  Unlike most of my recipes, this one calls for canned mushroom soup and canned evaporated milk.  

Course Main Course
Cuisine Country
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 people
Author John Winslow


  • 8 Pork Chops Nice and thick
  • 1 Medium Onion Thinly Sliced
  • 3 cups Mushrooms 3 Cups after slicing and halving
  • 3 Cans Mushroom Soup
  • 1 Can Evaporated Milk
  • 1/2 cup 18% Cream
  • 1 sprinkle salt
  • 1 sprinkle Pepper
  • 1 sprinkle onion powder
  • 1 sprinkle smoked paprika
  • 2 tbsp Worcestershire sauce
  • 1 tsp pepper
  • 3 tbsp vegetable oil For browning and prepping mushrooms


  1. Preheat oven to 375ºF.

  2. In 2 large measuring cups, mix 1½ cans of mushroom soup, ½ can of evaporated milk, and ¼ cup of cream in each.  

  3. Sprinkle 8 pork chops with salt, pepper, onion salt, and smoked paprika on both sides.

  4. In a frying pan, sauté mushrooms in vegetable oil.  Add a tsp of pepper and 1 tbsp of Worcestershire Sauce.  Allow to sautḗ until mushrooms start to become golden brown.  Set aside in a bowl.

  5. In two large cast iron, or thick bottomed frying pans, thoroughly brown the pork chops in vegetable oil.  Do not allow them to cook through, so the pans should be very hot. You are going for a golden brown sear.

  6. Place pork chops on bottom of 2 9x13 baking pans.  Cover chops in a layer of thinly sliced onions.  Cover chops and onions with sautéed mushrooms.  Pour mushroom soup mixture over the chops. See notes

  7. Bake in 375ºF oven, uncovered, for 45 minutes to 1 hr.  If you want the casseroles browned a little more, broil on high for a few minutes.

Recipe Notes

Note:  If you want a lot of sauce, perhaps to spoon over veggies, change the soup to four cans and use two cans in each casserole dish. I like a lot of sauce, so I go a little crazy.