Most recipes for pork chop mushroom soup call for either using cream of mushroom soup as a base for gravy or to keep pork chops moist. One recipe uses the ingredients as a basis for a casserole.
To make moist pork chops, the necessary ingredients are four pork chops, 1 tablespoon of oil, one can of condensed cream of mushroom soup and 1/4 cup of water. After heating the oil in a skillet, cook the pork chops until they are browned on both sides. Mix the soup and water, and add them to the pork chops in the pan. Cover the pan, and let the food cook for 10 minutes.
Start making mushroom gravy by seasoning the pork chops with salt and pepper, and then brown them in a skillet. Add one chopped onion and 1/2 pound of sliced mushrooms to the skillet. Saute for one minute, and then add one can of cream of mushroom soup. Cover the skillet, reduce the heat, and cook 20 to 30 minutes.
The casserole is rice-based. Start by cooking 1 cup of rice with butter and the requisite amount of water. Mix one can of cream of mushroom soup with 2 cups of milk in a separate bowl, and add half the mixture to the rice. Spread it across a baking dish, and place the pork chops on top. Pour the rest of the soup mixture over the contents of the bowl. Cook at 350 degrees Fahrenheit for one hour.