Cream of Mushroom Pork Chops is a favorite comfort food recipe with a few simple ingredients for a delicious meal. Perfect for busy weeknights, this will quickly become a family favorite! Give the pork chops a quick sear and then simmer with a can of cream of mushroom soup until fork tender.
Season the pork chops on both sides with all-purpose seasoning, blackpepper, and salt.
Slice mushrooms, or if using canned drain the liquid from the can.
Preheat the Instant Precision Dutch Oven to sear/saute. Add a small amount of olive oil to the pot. Sear both sides of the pork chops. Work in batches if needed then remove to plate.
Add the sliced mushrooms to the Instant Dutch Oven, and cook until softened. Add additional olive oil or butter if needed for cooking.
Turn off the sear/saute function, and add the cream of mushroom soup. Add one can of water and stir until smooth.
Add the pork chops back to the Instant Dutch Oven.
Cook on manual mode 2 at 250 degrees for 1 hour or until cooked to an internal temperature of at least 145 degrees. For well-done pork chops, the internal temperature should be 160 degrees and they should be fork tender.
Note that cooking above 250 degrees with dairy or cream dishes will likely cause the contents to boil over.
Serve immediately, or make ahead a couple of days. Store in an airtight container for up to one week in the refrigerator.
To freeze, allow the dish to completely cool. Place the pork chops in a freezer container as a dish or in individual servings for up to three months. Thaw in the refrigerator prior to reheating.
Be sure to use pork chops that are at least 1-inch thick. To thin and they will be cooked in the searing step. Bone-in pork chops will give you the most flavor.If you have a lot of pork chops that may overlap, be sure to flip and rotate halfway through the cooking cycle. These cream of mushroom pork chops can be made ahead and served another day since they keep their flavor well.