Cream of Mushroom Pork Chops is an easy, weeknight dinner that combines tender, juicy pork chops smothered in a comforting and amazing creamy skillet gravy made with a can of soup, perfect to serve on top of mashed potatoes.
Add the brine ingredients to a large zip-top bag or bowl. Stir to dissolve the salt and brown sugar. Place the pork chops in the brine making sure they are completely covered. Allow the chops to brine for 20 to 30 minutes.
Remove the pork chops from the brine and pat dry with paper towels.
Heat olive oil in a large skillet over medium heat. Season both sides of the pork chops with salt and pepper.
Place pork chops in the skillet and sear each side for 4 minutes. Remove the pork chops to a plate and set aside.
Add the sliced mushrooms to the same skillet and sauce for 4 minutes over medium heat.
Add the cream of mushroom soup and milk. Stir in garlic powder and onion powder.
Return pork chops and any juices on the plate to the skillet.
Cover the skillet with a lid and simmer for 20 minutes or until a meat thermometer inserted in the thickest part of the pork chop reaches 145℉.