Pork Chops with Creamy Mushroom Gravy

Servings: 6

Prep Time: 20 min

Cook Time: 30 min


1 5-ounce; Mrs. Cubbison's Butter & Garlic Croutons

2 tablespoons; butter

4-5 thin cut pork chops

1 large egg; well beaten

1 (10 ounce) can; condensed cream of mushroom soup

1/4 cup; dry white wine (or water plus a squeeze of fresh lemon juice)

1 small can; sliced mushrooms, drained


  • Place the entire package of croutons in a food processor and pulse into course crumbs.
  • Using a large skillet over medium heat, melt the butter.
  • Dip the pork chops into the beaten egg and coat with the crouton crumbs evenly on both sides.
  • Place into skillet and brown on each side for 2-3 minutes per side.
  • While the pork chops are browning, combine condensed cream of mushroom soup with wine (or water and lemon juice), whisking until smooth.
  • Pour over the pork chops, sprinkle the drained, sliced mushrooms over the top, cover your skillet, reduce heat to low and simmer for about 5 minutes.
  • Remove from heat and serve.


Goes great with a tossed garden salad and/or steamed rice.