Pork Chops In Mushroom Soup Aka Pork Chop Dinner Recipes

PORK CHOPS IN MUSHROOM SOUP (AKA PORK CHOP DINNER)

Steps:

• Heat oil in a large, deep skillet and add onion. Sweat onion over medium heat until translucent. Add garlic and continue cooking over medium heat until fragrant.
• Sprinkle pork chops with salt and pepper and add to the skillet, browning them over medium high heat. Flip the chops to brown both sides. The meat should be golden brown on both sides but does not have to be cooked through.
• Meanwhile, stir together the two cans of soup, parsley and canned mushrooms/dried mushrooms (if using).
• Place the potato slices into the skillet around, between and atop the chops and pour over the soup mixture. Use a spoon or spatula to gently stir the contents of the skillet to distribute the sauce over all the potatoes and meat. Be sure to scrape up the golden brown bits (fond) from the bottom of the pan and stir them into the sauce.
• Simmer over medium heat approximately 30-40 minutes or until the potato slices are cooked through (tender), stirring gently at least twice through the cooking time.
• Note: If your family likes strong mushroom flavours then I highly recommend the use of dried mushrooms in this dish. If your family is not so keen on mushrooms then leave out the canned and dried mushrooms. The sauce will still have a strong cream-gravy, especially if you fried the chops to a golden colour and scraped the bottom of the pan to rescue those flavours. This recipe holds up well to experimentation with dried spices and other add-ins. Try adding dried pakprika (sweet), chives, thyme, sage, applewood smoke seasoning, a few spoonfuls of sour cream or a handful of homemade bacon bits for variation.

EASY PORK CHOPS WITH CREAM OF MUSHROOM SOUP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix together flour, salt, and pepper in a rimmed plate. Dredge pork chops in flour mixture; shake off excess.
• Heat oil in a large skillet over medium-high heat. Add pork chops and cook, turning halfway, until browned on both sides, about 2 minutes per side. Place chops in an 11x17-inch baking dish.
• Stir canned soup and water together in a small bowl until well blended. Pour over pork chops and sprinkle with 1/2 of the fried onions.
• Cover and bake in the preheated oven until bubbling, about 50 minutes. Stir in sour cream and top with remaining onions.
• Return to the oven and bake, uncovered, until sauce is hot, about 10 minutes more.

MUSHROOM PORK CHOPS

Steps:

• Season pork chops with salt, pepper, and garlic salt to taste.
• In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.

BAKED PORK CHOPS WITH CREAM OF MUSHROOM SOUP

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place sliced onion pieces on the bottom of a glass baking dish. Lay pork chops over the onions. Cover chops evenly with cream of mushroom soup. Add water and bouillon to the top, breaking up bouillon cubes to get the flavor spread out. Cover with aluminum foil.
• Bake in the preheated oven, stirring the gravy once or twice, until no longer pink in the centers, about 1 hour. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).