My dad's cream of mushroom pork chops are a family favorite. Made with pan-seared pork chops and cream of mushroom soup, this fast and easy weeknight dinner is best served with a side of egg noodles and sweet corn and is perfect for any family craving a little comfort food.
Pat dry each pork chop with a paper towel to remove any moisture and season each side with salt and pepper (optional seasoning - garlic powder, onion powder, paprika, or cayenne).
Add the flour and the pork chops to a large zip lock bag. Seal tightly and gently shake to coat each pork chop in flour.
Add the olive oil and butter to a large Dutch oven or skillet set over medium-high heat. Working in batches, if necessary, add the pork chops and sear for approximately 3-4 minutes on each side, or until a golden-brown crust forms on each side.
Note: If your pork chops are especially thick (more than 1-inch) remove them to a baking dish lined with parchment paper and finish cooking in a preheated 350-degree Fahrenheit oven until the internal temperature registers 145°F as measured by a digital meat thermometer. Remove from the pan and set aside on a plate.
Return the same skillet or Dutch oven to medium heat. Add the cream of mushroom soup plus 1½ cups of milk (heavy cream is not recommended). Mix well to combine and bring to a gentle boil before immediately reducing heat to a simmer. Season with additional salt and pepper, to taste.
Nestle the pork chops into the cream of mushroom soup gravy. Cook for an additional 3 minutes, or until everything is heated through.
Remove from heat and serve with cooked egg noodles and a side of sweet corn.
My pork chops were cut super thick, so each was about 1/2 a pound. If you find that your pork chops are thinner cut, you may want to get 2-2 1/2 pounds (for a total of 6-8 pork chops).