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Mushroom Garlic Pork Chops


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Rate this recipe 4.5/5 (4 Votes)


  • 1 1 1 Tbsp vegetable oil
  • 4 4 1/2” 1 chops, 1/2” thick (about 1 lb)
  • 1/4 1/4 1/4 tsp garlic powder
  • 1/3 1/3 1/3 cup SOS Mix (recipe follows)
  • 1 1/4 1 1/4 1/4 cups water
  • 1 1 oz) can 1 (4 oz) can mushrooms, undrained


Servings 4
Adapted from


Step 1

In a medium skillet, heat oil over medium-high heat. Add chops and cook 10 minutes or until browned. Set chops aside. Pour off fat.

In a small bowl, whisk the SOS Mix, garlic powder and water until well blended. Add mushrooms. Add to pan. Heat to a boil. Return chops to pan. Reduce heat to low. Cover and cook 5 minutes or until chops are done.

1 serving: 185 g

WW Points Plus: 6
Soup or Sauce (SOS) Mix:
2 cups powdered non-fat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon (regular or low sodium)
2 Tbsp dried onion flakes
2 tsp Italian seasoning (optional)

Combine all ingredients in a recloseable plastic bag, mixing well.

Equal to 9 (10.5 oz) cans of cream soup.

To substitute for 1 can of cream soup:
1. Combine 1/3 cup of dry mix with 1 1/4 cups of cold water. Whisk until well blended.
2. Cook and stir on stove top or in microwave until thickened.
3. Add thickened mixture to casseroles as you would a can of soup.

Store in closed plastic bag or air-tight container until ready to use. It does not have to be refrigerated.

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