Kittencals Easy Mushroom Soup Pork Chops Food

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.

PORK CHOPS WITH GARLIC MUSHROOM SAUCE

Steps:

• Season both sides of pork chops with ground paprika, salt and pepper.
• Heat large skillet on medium-high heat and then add 2 tablespoons of butter or olive oil. Sear both sides of the pork chops until golden brown and cooked through, about 2-4 minutes per side. Remove pork chops from pan and set aside.
• In same skillet over medium-high add remaining butter or olive oil. Add mushrooms and cook until golden and excess mushroom liquid evaporates, about 5 minutes.Add garlic and mustard and cook for about 1 minute until garlic becomes fragrant.
• Stir in the flour, cooking and stirring to remove lumps. Slowly add the broth, whisking until incorporated. Season with salt and pepper, to taste (the saltiness and flavors will concentrate some when it reduces down).Reduce heat to medium, stirring often, simmer until thickened. Check for seasoning and salt again if needed.
• Return pork chops to pan and cook for about 1 minute or until they are fully cooked through and center temperature is 145F. Serve hot. Garnish if desired.

BAKED PORK CHOPS WITH CREAM OF MUSHROOM SOUP

Steps:

• Preheat oven to 375.
• Sprinkle Cajun seasoning evenly over each chop.
• In a medium mixing bowl, stir together soup, water, Worcestershire sauce and garlic.
• Heat oil in oven-proof skillet on medium-high. Brown pork chops on both sides and pour off any excess oil.
• Pour sauce over chops and add the tablespoon of butter, a little dot on top of each chop.
• Cover skillet tightly with foil.
• Bake covered for 30 minutes, then remove foil, turn the chops over and stir the sauce slightly.
• Bake uncovered for another 10-15 minutes or until done.

PORK CHOPS AND MUSHROOM GRAVY

Steps:

• In a large skillet, brown pork chops in 2 tablespoons butter for 2-3 minutes on each side. Remove and keep warm. , Toss mushrooms with lemon juice. In the same skillet, saute the mushrooms, onion in remaining butter until tender. Add garlic; cook 1 minute longer., Stir the flour, salt and tarragon into the skillet until blended. Gradually stir in the broth, wine and, if desired, browning sauce, scraping up any browned bits from bottom of pan. Bring to a boil. Return chops to skillet. Reduce heat; cover and simmer for 10-15 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let stand 5 minutes before serving.,

KITTENCAL'S EASY MUSHROOM SOUP PORK CHOPS

Steps:

• Set oven to 350 degrees F.
• Butter a 13 x 9-inch baking dish.
• Place the pork chops in the baking dish in one layer.
• In a bowl combine all remaining ingredients except the cheddar cheese, until well blended, then pour over the chops (lifting and turning the chops to coat with the sauce).
• Cover and bake for about 45 minutes (cooking time will vary depending on the thickness of your pork chops).
• Uncover and bake for another 15 minutes.
• At the end of cooking sprinkle with grated cheddar cheese and return to oven for a few minutes to melt the cheese (the cheddar cheese is only optional).

NO-FAIL EASY CREAM OF MUSHROOM PORK CHOPS

Steps:

• Coat 12-inch non-stick skillet (with lid) with canola oil and heat over medium heat.
• Add pork chops and brown on both sides (about 8 minutes).
• In a small bowl, stir together the Cream of Mushroom soup, milk, garlic, onion, black pepper, and drained mushrooms.
• Pour over browned pork chops.
• Cover and simmer on low for 20 minutes or until 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).

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 MUSHROOM GRAVY

Steps:

• Pat the pork chops dry with a paper towel and set them aside. Combine 1 1/2 teaspoon salt, the garlic powder, and 1/2 teaspoon pepper in a small bowl and mix.
• Drizzle the pork chops evenly with 1 tablespoon of oil and rub all over. Then, add the seasoning and rub all over to adhere once more to adhere.
• Add the remaining 2 tablespoons of oil to a large sauté pan over medium-high heat and allow to come to temperature.
• Add the pork chops to the pan and cook for 2 1/2 minutes on the first side or until golden-brown. Then, flip and sear and 2 minutes more. Remove from the pan and set aside.
• Reduce the heat to medium and add the butter. As the butter melts, use it to scrape up any browned bits from the bottom of the pan. Do not allow the butter to burn.
• As soon as it has melted, add the mushrooms and the diced onions. Sauté about 6-8 minutes, stirring often until the mushrooms and onion are cooked through.
• Sprinkle the flour across the onions and mushrooms and stir until evenly coated.
• Add in the chicken broth one big splash at a time, whisking well after each addition. Once all of the broth has been incorporated, add the cream, soy sauce, 1/2 teaspoon Kosher salt, and a generous pinch of black pepper. Stir to combine.
• Reduce the heat to maintain a slow simmer and add the pork chops back into the pan. Simmer for an additional 8-10 minutes, turning the pork chops half-way through the cooking. Once the pork chops have finished cooking, serve and enjoy.

STUFFED PORK CHOPS

Steps:

• Prepare stuffing mix according to box directions. Cool completely.
• Preheat oven to 350°F.
• Season pork chops with salt and pepper. Use a knife to butterfly the pork open and create a pocket for the stuffing.
• Place 1/3 cup stuffing into each pork chop and place in a casserole dish or 9x13 pan. If you have extra stuffing, place in the pan with the pork.
• Season each pork chop with pepper and top with condensed mushroom soup.
• Bake for about 35* minutes or until the pork is cooked and reaches 145°F with a thermometer.

SOUP MIX PORK CHOPS

Steps:

• Brown the pork chops in the oil while they are browning, mix the cream of mushroom soup and onion soup mix together with one can of water.
• After chops are browned add the mixture to the frying pan with the chops and simmer for 50-55 minutes, I serve mine over egg noodles, but you can use rice if you prefer.
• Mighty tasty!

EASY CREAM OF MUSHROOM PORK CHOPS

Steps:

• Pat dry your pork chops with the paper towel and then season with salt & pepper.
• Heat the oil in a large skillet over medium-high heat. Add the pork chops and cook for about 4-6 minutes each side or until they are nicely browned and cooked through. Remove the pork chops to a place.
• Add the butter to the same skillet to melt, and then add mushrooms and minced garlic. Cook for about 3-5 minutes or until mushrooms are nicely browned.
• Add in chicken broth, heavy cream and flour, stir and cook for about 4-5 minutes or until the sauce has thickened. Add back pork chops and cook for 1 more minute.
• Remove from heat, and garnish with optional chopped parsley or thyme. Serve and enjoy!

BAKED PORK CHOPS WITH GINGER ALE SAUCE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F.
• Lightly grease a 2-quart baking dish or spray it with nonstick cooking oil spray.
• Melt 2 tablespoons of the butter in a large skillet over medium heat. When the butter stops foaming, add the onions and saute until lightly browned. Remove the onions to the prepared baking dish and set aside.
• Melt the remaining butter in the same skillet over medium heat. Add the pork chops and cook for about 5 to 6 minutes, turning to brown both sides.
• Place the browned chops over the onions in the baking dish. Sprinkle the chops evenly with the brown sugar.
• Stir the ketchup and flour together in a small bowl to form a paste; add the ginger ale and stir until well blended.
• Pour the ginger ale sauce mixture over the pork chops and sprinkle lightly with salt and pepper.
• Bake the pork chops (uncovered) in the preheated oven for about 50 minutes to 1 hour, or until they are tender. (According to the USDA, the minimum safe temperature for pork chops is 145 F. To check for doneness, insert an instant-read thermometer into the thickest chop (not touching bone or fat).)
• Remove the chops to a platter and spoon the sauce over them.
• Serve and enjoy!

CROCK POT PORK CHOPS WITH MUSHROOM SOUP

Steps:

• Place the chopped onion in the bottom of the slow cooker.
• Add the pork chops on top of the onion ( it is fine if you need to overlap them to fit) and sprinkle with the pepper.
• Add the mushrooms on top of the pork chops.
• Spread the soup over the mushrooms.
• Cook on low 5-6 hours. Remove the pork chops and stir sauce before serving. Serve over rice or noodles. Garnish with fresh dill if desired.

PORK CHOPS WITH MUSHROOMS

Steps:

• Pre heat oven to 180C/fan 160/gas 4. Soak dried mushrooms in a little warm water to cover (if using) for around 30 minutes. Drain and Reserve liquid.
• Line a roasting tin approx 10 inches by `12 inches with enough foil to wrap over later.
• Melt butter and oil and fry chops on both sides until lightly brown. Remove and transfer to foil. Add sliced onions and garlic to pan and fry to soften slightly. Add chopped fresh mushrooms, dried mushrooms (if using) and lemon juice. Fry gently for 2 mins. Add flour but ignore the appearance at this stage! Add creme fraiche and heat through. If it is a little thick add some of the reserved dried mushroom liquer or a little milk to thin. Spoon over chops and add thyme.
• Wrap loosely in foil and bake for 1 hour.