Pork Chops In Mushroom Soup Aka Pork Chop Dinner 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 & MUSHROOMS

Steps:

• Sprinkle pork with 1/2 teaspoon salt and white pepper. In a large nonstick skillet coated with cooking spray, heat 2 teaspoons butter over medium heat. Add pork chops; cook 5-6 minutes on each side or until a thermometer reads 145°. Remove from pan., In same skillet, heat remaining butter over medium-high heat. Add mushrooms; cook and stir 6-8 minutes or until tender. Add wine, tarragon and remaining salt, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Return chops to pan; heat through.

CAMPBELL'S GOLDEN MUSHROOM SOUP PORK CHOPS

Steps:

• Sprinkle salt, pepper and garlic powder on the chops.
• Heat a skillet and add oil to coat.
• Brown the chops on each side from 5-10 minutes depending on thickness,Cook until juices run clear then remove from pan.
• Add can of soup and water to the hot pan and stir Sprinkle in rosemary Heat until boiling.
• Put chops back in and cover Cook another 5 minutes on low.
• Serve with mashed potatoes as the gravy is YUMMY!

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.

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.

PORK CHOPS IN GARLIC MUSHROOM SAUCE

Steps:

• Season both sides of pork chops with paprika, salt, and pepper.
• Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside.
• Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute.
• Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again.
• Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot.

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.
• Serve with rice and mixed vegetables.

SAUCY MUSHROOM PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. In a large nonstick skillet, brown chops on both sides in 1 teaspoon oil; remove and keep warm. In the same skillet, saute mushrooms and onion in remaining oil until tender. Add garlic; cook 1 minute longer., Add wine, stirring up any browned bits; cook for 4-6 minutes or until liquid is reduced by half. Stir in soup and broth. Bring to a boil. Return pork chops to the pan. Reduce heat; simmer, uncovered, for 8-10 minutes or until a thermometer reads 160°.