Easy Pork Chops With Cream Of Mushroom Soup Food

EX-MOTHER IN LAW'S PORK CHOPS WITH CREAM OF MUSHROOM

Steps:

• In skillet with melted butter,sprinkle both sides of pork chops with seasoned salt and seasoned pepper to taste and brown.
• Put into 9 X 13 inch glass casserole and spoon mushroom soup (do not dilute!) and smear all over pork chops.
• Cover and seal tightly with heavy aluminum foil and put into pre-heated 350 degree oven for 1 hour.
• Remove foil last few minutes.
• Serve over rice or noodles.
• Yummmmm!

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 CREAM OF MUSHROOM PORK CHOPS

Steps:

• Preheat your oven to 350 °F.
• Season the pork chops with salt and pepper on each side.
• Melt the butter in a large oven safe skillet over medium heat. Add in the butter and then the onions. Fry the onions until they are tender and translucent. Add in the garlic and fry for 1 minute.
• Push the onions to the side and saute the pork chops in the butter for 3-4 minutes per side, until they are browned nicely.
• In a glass measuring cup, combine the milk and soup until smooth. pour the soup mixture over the chops.
• Bake at 350 degrees F (175 degrees C) for 20-25 minutes, until the pork reaches at least 145 °F in the middle. Remove and serve.

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).

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.

PORK CHOPS WITH CREAMY MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F. Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Sprinkle the pork chops all over with salt and pepper and cook, flipping once, until golden brown, 2 to 3 minutes per side. Transfer to a baking sheet lined with foil and bake until cooked through and but still slightly pink inside, about 5 minutes.
• Add the remaining 1 tablespoon oil to the skillet and reduce the heat to medium. Add the mushrooms and cook, stirring, until soft, about 4 minutes. Add the onions, garlic, and a pinch of salt and cook until translucent, about 2 minutes. Remove the skillet from the heat, add the brandy, and use a wooden spoon to scrape up any brown bits that cling to the pan. Return to the heat and cook until the liquid is almost completely evaporated, about 1 minute. Add the chicken broth, and cook until saucy, about 2 minutes more. Remove from the heat, stir in the sour cream and parsley, and season with salt and pepper.
• Spoon the mushrooms and sauce over the pork chops. Serve with steamed green beans if desired.

EASY PORK CHOP CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine the mushroom soup, onion soup mix, water and mushrooms.
• In a large skillet over medium-high heat, brown the pork chops on each side. Transfer chops to a 9x9 inch baking dish, and cover with the mushroom soup mixture.
• Bake in the preheated oven for 1 1/2 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).

PORK CHOPS WITH SOUR CREAM AND MUSHROOM SAUCE

Steps:

• Brown chops in skillet. Remove chops from skillet and drain grease. Put chops back in skillet and pour sour cream and soup over them. Let simmer for 1 hour, turning every 15 minutes or so.

BAKED PORK CHOPS WITH RICE

Steps:

• Pour uncooked rice into greased casserole dish. Sprinkle onion mix over rice. Layer pork chops on top of rice mixture. Pour can of cream of mushroom soup over pork chops. Add water. Cover. Bake at 350 degrees for 1 hour. Remove and brown a few minutes on top.

PORK CHOPS SMOTHERED IN CREAM OF MUSHROOM

Steps:

• Brown your pork chops in a skillet.
• Peel and slice the onion thinly.
• Preheat oven to 350°F.
• Place browned pork chops in a baking dish, layer with the sliced onions.
• Top with mushrooms.
• Mix cream of mushroom soup with the evaporated milk.
• Pour over the top of the pork chops and onions.
• Bake in the oven for about 45 minutes.
• Serve hot.

SIMPLE AND DELICIOUS STOVE TOP MUSHROOM GRAVY PORK CHOPS

Steps:

• Brown pork chops with onions in frying pan on medium heat.
• Season with Pepper, and garlic and onion powder to taste.
• Mix soup with water.
• Spread mixture over meat and mix to saturate meat.
• Let simmer for 15-20 minutes.
• Serve with choice of vegetables.

CREAM OF MUSHROOM BAKED PORK CHOPS

Steps:

• Brown seasoned chops in fry pan.
• Mix cream of mushroom soup and lipton onion soup with water.
• Put chops and sauce in large casserole dish (sauce should cover meat) Bake in oven 350 degrees for 1 1/2 hours.
• Serve with wild rice.