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Pork Chops with Pink Mushroom Sauce

Moist tender pork chops simmered in country gravy.

Comfort food

This is an easy way to whip up scrumptious tender pork chops with some fresh ingredients and help from condensed soup.  It is definitely comfort food, easy to make and a crowd pleaser.  You can use any cut of pork chop, which ever you like.

Recipe: Pork Chops with Pink Mushroom Sauce

Prep Time: 10 Minutes | Cook Time: 40 Minutes | Yield: 4 servings | Level: Easy


  • 4-6 pork chops, 4 large or 6 small
  • 1/2 cup flour
  • 2-3 Tbsp vegetable oil
  • 1/2 diced onion
  • salt and pepper

Pink Mushroom Sauce

  • 1 can cream of mushroom soup
  • 1/4 cup ketchup
  • 2 Tbsp Worcestershire Sauce

1 Fire up a frying pan to med high.  Dredge chops with flour and season with salt and pepper.  Add oil and then the chops browning on both sides.
2 Toss in the onions and cook till softened.

3 Meanwhile mix all the pink mushroom sauce ingredients together in a bowl then glop over the chops. It will be pretty thick.

4 Turn the heat down to simmer and cover.  Simmer for about 20-30 minutes.  Stir the sauce around about 3 times during braising.  As it simmers, the moisture and steam will loosen the pink sauce and create a tasty gravy.  The chops become very tender and coated with sauce.  Serve the sauce over rice or baked potatoes.

Pink Sauce – A pink sauce is made of some combination of cream/milk and tomato. Here the blend of a cream soup with ketchup makes the sauce turn pink. Once cooked, the pan drippings turn the pink sauce into a rich caramel color.

Doubling and Freezing – If you have another frying pan you can have a double recipe going at the same time without adding much time to the prep. Once it is done, cool the second pan and put one chop with some sauce in a quart freezer bag and freeze. It will give you 4-6 individual main dishes ready to go. On a busy night, defrost and heat the chop and bake a potato in the microwave. Add a leftover veg or a garden salad and you have a quick, easy individual dinner.

Dish Designer

  • Exchange pork chops for boneless, skinless chicken breasts.
  • Exchange cream of mushroom for cream of celery or chicken soup.

Inspiration – Kim Duncan
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 2, 2012

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