By Grocery List Plus Editorial Staff | Published on June 12, 2026

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Super Moist Pork Chops

Serves 4

91 cal · 25 min

Super Moist Pork Chops

Recipe GLPR0b0dbcfea90392

4.8(1)
Main Course
25 min
91 cal
Servings: 4
Stovetop
SNAP eligible

Succulent bone-in pork chops seared until golden, then braised in a savory mushroom soup sauce that keeps them incredibly tender and moist. This simple one-skillet dish delivers rich flavor in just 25 minutes.

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Ingredients

1 tablespoon vegetable oil

4 bone-in pork chops, 1/2-inch thick (about 1 1/2 pounds)

1 can (10 3/4 ounces) condensed golden mushroom soup

1/4 cup water

Directions

  1. Pour the vegetable oil into a 10-inch skillet and heat over medium-high heat until shimmering.

  2. Place the pork chops in the hot skillet and sear for 4–5 minutes per side until deep golden brown, working in batches if needed to avoid crowding.

  3. Pour the condensed mushroom soup and water into the skillet, stirring gently to distribute the liquid around and over the chops.

  4. Bring the liquid to a boil, then reduce the heat to low and cover the skillet with a lid.

  5. Simmer for 10 minutes or until the internal temperature of the pork reaches 145°F when measured with a meat thermometer at the thickest part away from the bone.

  6. Transfer the pork chops to a serving platter and spoon the mushroom sauce over the top. Serve hot.

Comments

Grocery List Plus Editorial Staff4.75

This is a straightforward weeknight win: four pantry-stable ingredients (vegetable oil, pork chops, canned cream of mushroom soup, water) are available at any Charlotte grocer, with pork chops running $6–$9 per pound depending on the cut. The stated 25 minutes is honest for braising; brown the chops, add soup and water, simmer until cooked through. It reheats well and feeds a family of four without fussiness. The only caveat is that canned soup dates this as comfort food rather than fresh—worth knowing if your household leans toward homemade flavor, but the trade-off is speed and reliability on a busy night.

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