Pork is my go-to meat for simple, main dish recipes. It’s economical, easy to cook, tasty and goes with so many things!
I also love salsa so it seemed like the perfect combo. But in order to make this dish creamy, I added cream of mushroom soup. Condensed cream of mushroom soup is like the melted cheese of the canned world – it just makes everything better! And this 5 Ingredient Pork with Creamy Mushroom Salsa Sauce is no exception – it’s made even better with canned cream of mushroom soup.
Smothered Pork Chops with Cream of Mushroom Soup
I have always been a fan of the simple cream of mushroom soup on pork chops recipe; it’s a total comfort food for me. But the salsa, black olives and rosemary in this recipe really elevate this simple sauce to a new level. But the best part is that it’s made with all the staple ingredients you already have in your pantry.
Condensed cream of mushroom soup has been around a very long time, since 1934, in fact. And not only is it versatile, it goes well in so many different types of dishes. I also use it in my Tuna Casserole, my Potatoes Romanoff and my Maple Sausage Brunch Bites.
Easy Sauce for Pork Chops
When I’m looking for an easy sauce for pork chops it’s usually last minute and I don’t want to have to go out and buy ingredients. Like I said, I will often simply add a cream of mushroom soup because I always have it on hand. But sometimes I want something a little different. I love this recipe because I always have the ingredients in the pantry. All you need is sliced black olives, salsa and dried rosemary; that’s it- 5 ingredients!
Easy Pork Chop Recipes
I love easy pork chop recipes and that’s why I have a number of them in my arsenal. So, if you’re looking for even more easy pork chop recipes with easy sauces then check out my other recipes!
Pork with Creamy Mushroom Salsa Sauce
- 6 pieces of boneless pork * you can substitute bone-in pork chops if desired
- 1 ¼ cup salsa (jar)
- ¼ cup water
- 5 oz -can of sliced black olives (affiliate link)
- 1 tsp dried rosemary
- 10 oz - can of cream of mushroom soup
- fresh rosemary (optional)
- Spray frying pan with non-stick cooking spray.
- Add pork and brown on medium to high heat for about 3-5 minutes on each side.
- Reduce heat to medium-low, then spoon ½ the salsa over browned pork.
- Pour in ¼ cup water and scatter olives and rosemary.
- Cover and simmer for about 10 minutes, turning halfway through.
- Remove from heat, take pork out of pan and set aside.
- Whisk cream of mushroom and remaining salsa into sauce and add pork back in. Heat on low until warmed through.
- Garnish with fresh rosemary (optional) and serve rice and vegetables.