Sweet Pork Chops

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Growing up, Campbell’s Condensed Golden Mushroom Soup was a staple in the kitchen pantry, We never ate it as a soup, but did use it often in recipes. Here’s a recipe I based off the back of the Golden Mushroom soup can. Try out the Sweet Pork Chops.

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Sweet Pork Chops

Welcome to the back of the box!  Well, actually, in this case, the back of the can.  I remember Campbell’s Golden Mushroom soup frequently in my mother’s pantry growing up.  It was used to make one of two things: stuffed pork chops, or Salisbury steak.  Now I've got a new use for it – Sweet Pork Chops!

Course Main Course

Cuisine American

Total Time 25 minutes

Servings 4

Calories 242kcal

Equipment

• large skillet

Ingredients

• 4 Boneless Pork Chops
• 1 tsp garlic powder
• 1 tbsp oil
• 1 onion medium
• 1 can Condensed Golden Mushroom Soup
• 1 can pineapple chunks undrained
• 3 tbsp soy sauce
• 1 tbsp honey

Instructions

• Heat oil in skillet over medium high heat.
• Season pork with garlic powder.  Add to skillet and cook until browned on each side.
• Add onion, soup, pineapple, soy sauce, and honey to skillet.  Heat to a boil.
• Reduce heat to low and cook for 10 minute or until pork is cooked through.
• Remove pork, onions, and pineapple from skillet. Pour sauce over and serve.
• Optional: if the sauce is too thin, mix a little flour and water together to make a roux. Raise heat under sauce and stir in roux. Heat to thicken and reduce sauce to your liking.

Notes

This recipe is 6 Green, Blue, and Purple WW Points

Jump to nutritional information

Welcome to the back of the box!  Well, actually, in this case, the back of the can.  I remember Campbell’s Golden Mushroom soup frequently in my mother’s pantry growing up.  It was used to make one of two things: stuffed pork chops, or Salisbury steak.  The latter was always one of my favorites, and I still make both today, though obviously not while on a Whole30 course. 

As an adult I realized I had never actually had the soup as soup.  I had only eaten it as an ingredient in some dish.  So, I tried it.  Let’s just say I know why I never ate it as a soup. 

On the back of the can, there was an intriguing recipe.  I have since lost the original recipe, and Campbell’s seems to have replaced it, but at least I had my notes for the final recipe.  Whew!  I’m glad about that since it got both my and my husband’s approval!  So here are my Sweet Pork Chops 

Start by heating the oil in your skillet over medium high heat.  One of the reasons I love this recipe is it gives me an excuse to break out my cast iron skillet, but any skillet will do.  This dish doesn’t go in the oven, so it doesn’t need to be oven safe.  While the oil is warming, sprinkle the garlic powder over both sides of the pork chop.

Once the skillet is hot, brown the chops by cooking for three to four minutes on each side. Keep an eye on your chops.  I use three to four minutes because I frequently buy large pork loins from my local warehouse club which I then cut into chops myself.  Because I’m cutting them myself, I control the thickness, so I tend to go for thicker chops.  That’s one of the reasons I do this.  Otherwise, chops as sold by the grocery tend to be a bit on the thin side and quickly dry out when cooking.  Three to four minutes is for thick chops, but if you’ve got thinner chops, two minutes per side is usually enough.

While chops are browning, in a bowl combine soup, soy sauce, and honey.  Stir to combine.  When chops have browned, add pineapple and onions to skillet.  Pour soup mix over everything.  Heat the skillet to a boil.

Once the liquids are boiling, reduce heat to low and allow to simmer for ten minutes, or until pork is cooked through.  Pork should be cooked to an internal temperature of 165F.  Once the chops are cooked, move them to a serving plate with the onion and pineapple.  Pour the soup over the dish and serve. 

Here’s an optional step:  thicken the sauce.  I love this sauce, except that it’s a bit on the thin side.  If you want to thicken the sauce, start by mixing a bit of flour and water to make a roux.  Usually I’ll start with a heaping tablespoon of flour and mix enough water in until it’s a smooth, pourable mixture.  Remove the chops from the skillet, and use a slotted ladle or spoon with remove the onions and pineapple.  Set aside and keep warm.  Raise the heat under the skillet and slowly add a bit of the roux to the sauce.  Stir to combine and allow the sauce to reduce and thicken.  Either pour sauce over chops to serve, or place in gravy boat.

This is a great, quick, and simple meal, perfect for a weeknight meal. I usually add some rice and steamed greens like snap peas or broccoli as a side dish.

Pork and pineapple – I love it. If you love that combo, be sure to check out my Pork, Pineapple, and Snow Pea Stir Fry!

Don’t forget, we have a store! And my slotted straining ladle came in so handy in making this dish! Check it and some of my other favor kitchen tools out!

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