If it wasn’t for Campbell’s Cream of Mushroom Soup, we might starve to death. And I don’t think this is a Southern thing, although we can slap wear out a can of cream of mushroom soup for almost any occasion. Campbell’s Cream of Mushroom Soup is a universal addiction. And it has to be Campbell’s. Spare no expense.

I am not sure I know anyone who eats Campbell’s Cream of Mushroom Soup as just plain soup. I’ve never seen it in a bowl. It is actually a sauce. Somehow heat and the addition of other ingredients transforms the soup into a silky, rich sauce.

And the perfect example is smothered pork chops. This is a busy-night, go-to meal. It takes an hour to cook, but just 10 minutes to assemble.

Smothered Pork Chops

4 bone-in pork chops

16 ounces sliced mushrooms

2 cans cream of mushroom soup

2 tablespoons minced dried onion

2 teaspoons Worcestershire sauce

Heat 2 tablespoons of oil in a skillet. Salt and pepper the chops and brown them on both sides.

Lay the mushrooms in the bottom of a 9-by-13 baking dish. Put the pork chops on top.

Mix together the mushroom soup, dried onion and Worcestershire sauce. Spread over the pork chops.

Bake at 350 degrees for one hour or until the chops are tender.


  1. Leslie Fraser
    Leslie FraserReply
    February 14, 2012 at 4:31 pm

    True heaven in a can of cream of mushroom soup!! I am cooking this tonight, and cannot wait for the silky sauce it makes. Life is incomplete without cream of mushroom soup!

    • elva thompson
      elva thompsonReply
      February 14, 2012 at 4:51 pm

      LOL LOL When I first married, my new husband said he didn’t eat mushrooms [1957 ] so I strained them out and ate them myself. Cream of Chicken runs a close second. Both soups benefit from a healthy shot of sherry,I think. Happy Valentine !

  2. Lori
    February 14, 2012 at 5:34 pm

    Delicious and reminiscent of the pork chops at the Alpha Chi house in Gainesville FL, back in the day.
    Question: Raw mushrooms or canned?

    • the south in my mouth
      the south in my mouthReply
      February 14, 2012 at 11:12 pm

      Raw. They cook down and the juice they release mixes with the mushroom soup. I ate it with a spoon out of the dish!

  3. JoAnn Rhodes Grose
    February 16, 2012 at 1:51 pm

    How fortuitious! Just trolling for pork chop recipes for us and B’s parents tonight:)

  4. Marida Stearns
    Marida StearnsReply
    February 17, 2012 at 3:37 am

    I served this last night to my family and got rave reviews.
    Thanks for sharing. Yummy!

  5. Sandra
    June 25, 2012 at 4:37 pm

    I just love this recipe! Next time I am giong to use chicken.

    • Catherine Mayhew
      Catherine MayhewReply
      June 25, 2012 at 6:13 pm

      You know any recipe with the word “smothered” in it has to be good!

  6. Renee
    December 2, 2013 at 5:02 pm

    I’m making this right now, can’t wait looks yummy! But instead of the onion flakes I used real and laid them with the mushrooms!!!

  7. helen
    February 21, 2015 at 1:15 pm

    Covered in the oven?

    • Catherine Mayhew
      Catherine MayhewReply
      February 21, 2015 at 3:21 pm

      Yes, covered.

  8. bill
    March 20, 2017 at 4:26 pm

    marinate the chops overnite in a ziploc bag with a healthy portion of Worcestershire before you pan sear. you will thank me later

    • Catherine Mayhew
      Catherine MayhewReply
      April 30, 2017 at 3:32 pm

      I’ll try it!

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