Beer Pork Chops

Beer Pork Chops

  • Prep Time: 10 mins
  • Total Time: 1 hrs 10 mins
  • Servings: 2
  • About This Recipe

    “simple and delicious”


  • 4pork chops( with no bones)
  • 1cupmushroom, sliced
  • 1 (10 1/2 ounce) cans cream of mushroom soup
  • 1cupbeer( any kind you like)
  • 2tablespoonsonion soup mix
  • Directions

  • Mix all ingredients except pork chop and mushrooms.
  • Cook the pork chops in a pan with the mushrooms.
  • When they are done, put them in a oven dish.
  • Add the mix on top.
  • Cover and put in oven at 375F for an hour.
  • Serve with rice.
  • Reviews

  • “This is very good.Used wild dried mushrooms instead of canned.Delish!The sauce is a bit thin however, maybe boiling it down a little, or a bit of cornstarch maybe, just suggesting.Tweak it as you will, it is very good.”

  • “It was very good, the sauce could be a little thicker.”

  • “It was ok, although the sauce was a little thin and flavorless.I think I should have used less beer and more onion soup mix.I’d make it again, but would maybe use 1/2 c beer and 3 T onion soup mix.”

  • “Great recipe. Browned the chops first, deglazed the pan with the beer. Used one TBSP onion soup mix. Very tender, sauce was outstanding. Added this one to my meal line up. Thank you Stephanie for very simple and tasty recipe..”

  • “This was delicious! I doubled the recipe to serve to guests. I used thick boneless chops and a JW Dundee Honey Brown beer. Served it over white rice with a salad on the side. I also decided to just cook the whole thing in the oven instead of pan cooking the chops. It turned out great! Thanks so much. This one is a keeper!”

  • “DH and I thought these were really good. I used a Red Stripe beer and left out the mushrooms. They had good flavor but weren’t as moist or produced as much gravy as I would have thought they would. Don’t get me wrong it is good but I think using the same ingredients cooking covered on the stove top produces better results.”

  • “Loved this easy dish – hubby loved it – he was just sad that it was his last beer!LOL.”

  • “I substituted the beer for apple juice as and the mushrooms for onions and the cream of mushroom for cream of celery but still very tasty.(personal preferences)”

  • “These were the most tender pork chops I have ever made! I brined them for about 4hrs first. I browned the chops (I was reluctant to “cook” them until “done”, so I just browned them) with the mushrooms in a small amount of olive oil, removed them to the baking dish, then deglazed the pan with some of the beer before adding it to the soup mix. VERY good flavor, and exceedingly simple.”

  • “I’m not one to use canned soup but this was very good. Will be making this again. I was afraid the sauce would be too salty with the dry onion soup mix soo I didn’t put it in, I used a can of cream of mushroom soup with onions instead. “

  • “These were really good!! I cooked these in my crockpot for about 3 hours.I didn’t have any mushrooms so I went without. They were still good. The sauce was not as rich as I thought it would be which was great! I think the beer may cut downthe richness of themushroom soup. The sauce was very tasty. I spooned some of it on my baked potato.I had leftovers which I had for lunch yesterday. Thanks for a great recipe “

  • “Stephanie’s recipe makes very tasty, tender and moist pork chops.I used dark beer.I also served the chops with spaetzle noodles (recipe # 6429).The sauce used to bake the chops in is also great served over the spaetzle.”

  • “Very easy to make and very tender and taste. Buy the pork chops 1 1/2 inch thick.”

  • “This recipe produced moist, tender pork chops with a tasty sauce. My chops were thin so I didn’t bake them the full hour, and I forgot to buy mushrooms, but tinned sliced mushrooms were a good substitute. I served it with rice and broccoli and will definitely be making this dinner again.”