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 have always been a fan of the simple pork chops with cream of mushroom soup; it's a total comfort food for me. I also love salsa so pairing it seemed like the perfect idea.
But the salsa, black olives and rosemary in this recipe really elevate this simple mushroom soup sauce to a new level. The best part is that this Pork with Cream of Mushroom Salsa Sauce is made with all the staple ingredients you already have in your pantry! And this recipe is Weight Watchers friendly @ 3 WW points on the blue plan.
Condensed cream of mushroom soup is like the melted cheese of the canned world - it just makes everything better. And this Pork with Cream of Mushroom Salsa Sauce is no exception - it's made even better with canned cream of mushroom soup.
For this pork chop mushroom soup recipe, you only need 5 ingredients:
- boneless pork (or pork chops)
- black olives
- dried rosemary
- condensed cream of mushroom soup (canned)
Salsa - you can use any type of salsa you like
Pork - you can use bone in (pork chops or pork butt steak) or boneless pork loin or pork tenderloin
Black Olives- you can use canned, sliced or whole, or jarred Kalamata black olives
Rosemary- use fresh or dried (double quantity if using fresh)
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.
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!
🥗 Side dishes
I usually serve this pork with cream of mushroom soup recipe over rice with veggies on the side. But here are a few more quick side dishes that pair nicely with this dish:
- Quick Cucumber Kimchi
- Green beans and Mushrooms
- serve it over mashed potatoes
- frozen mixed vegetables, broccoli or asparagus
- Shredded Zucchini & Feta Sauté
- Strawberry Spinach Salad with Honey Lime Cilantro Dressing
👪 Serving Size
This smothered pork chops with mushroom sauce recipe serves 6. You can half, double or even triple the recipe by clicking on the blue servings number in the recipe card. Then select the number of servings you would like and the ingredient amounts will adjust accordingly.
Store this recipe in an airtight container in the fridge for up to 3 days. This recipe also freezes well in an airtight container for up to 3 months. If you are making rice to accompany this dish, store the rice separately. However, if I'm freezing it, I mix the rice in with the meat and sauce, as it seems to freeze better.
- Cook pork to a minimum temperature 145 degrees f (62.8 degrees c) and allow to rest for 3 minutes. Temperature is the very best way to check for doneness. I use this instant read thermometer- (affiliate link) it's great for everything food related!
- Do not use the same utensils on cooked food, that previously touched the raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
So, if you love pork chops with cream of mushroom soup and are looking for a way to make it even better, then give this Pork with Cream of Mushroom Salsa Sauce a try!
🐖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!
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📋 Pork with Cream of Mushroom Salsa Sauce Recipe
- 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 teaspoon dried rosemary
- 10 oz - can of cream of mushroom soup * you can use light to reduce WW points
- 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.