Uncle Bills Pork Chops In Mushroom Soup Food

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.

UNCLE BILL'S BREADED PORK LOIN CHOPS IN MUSHROOM SOUP

Steps:

• Preheat oven to 350°F.
• In a mixing bowl, whisk together egg and 1 tablespoon of cold water.
• Add seasoned bread crumbs to a separate bowl.
• Dip pork chops in the egg mixture, then toss in the bread crumbs to coat well.
• In a large frying pan on medium-high heat, add olive oil, then add coated pork chops and fry for 2 minutes, turn over and fry for an additional 2 minutes or until chops are a golden brown.
• Prepare a 9" x 9" oven-proof casserole dish by rubbing inside with 1 tablespoon of butter.
• Place browned pork chops into the prepared casserole dish in a single layer.
• In a mixing bowl, whisk together mushroom soup, onion soup mix, 3/4 cup of water and whisk well to blend.
• Pour mixture over the pork chops.
• Sprinkle the top of the pork chops with padano cheese.
• Bake in preheated 350 F oven for 45 minutes.
• Reduce heat to 325 F, turn pork chops over and continue to cook for another 15 to 20 minutes or until pork chops are tender.
• *NOTE: Mix together 1/2 cup of sour dough bread crumbs, 1/2 teaspoon of granulated garlic powder, 1/2 teaspoon seasoning salt and 1/2 teaspoon of black pepper.

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).

UNCLE BILL'S PORK CHOPS IN MUSHROOM SOUP

Steps:

• Preheat oven to 400°F.
• Prepare a 9" x 9" oven-proof casserole dish by rubbing inside with butter.
• In a frying pan on medium-high heat, add 2 tablespoons of olive oil, then add pork chops and sear for about 3 minutes on each side until lightly browned.
• Transfer the pork chops to the prepared casserole dish in a single layer.
• In a mixing bowl, whisk together, mushroom soup, whole milk, padano cheese, salt, Sambal Oelek and freshly grated nutmeg. Pour mixture over the pork chops.
• Sprinkle the sliced onion over the top, then sprinkle with the grated potato over the top.
• Layer the julienned sweet red pepper over the top.
• Cover tightly with aluminum foil.
• Bake in preheated 400 F oven for 30 minutes.
• Reduce heat to 375 F and continue to cook covered, for another 15 minutes.
• Serve over cooked rice if desired.
• You can double this recipe but will require a larger casserole dish.

HERBED PORK CHOPS IN MUSHROOM SAUCE

Steps:

• Stir the garlic powder, paprika and basil on a plate. Coat the pork with the garlic powder mixture.
• Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
• Add the onion to the skillet and cook until tender, stirring occasionally. Stir in the soup and milk and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the pork is cooked through. Serve the pork and sauce with the rice.
• Serving Suggestion: Serve with steamed snow peas and cut carrots. For dessert serve an apple cup: cubed Red and Golden Delicious apples topped with raisins and sliced almonds.

PORK CHOPS WITH MUSHROOM GRAVY

Steps:

• Season the pork chops with salt and pepper; sprinkle all over with 1 1/2 tablespoons flour. Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, add the chops and cook until golden and just cooked through, 3 to 4 minutes per side, adding 1/2 tablespoon olive oil to the skillet between batches. Transfer the chops to a plate and keep warm.
• Heat the remaining 1/2 tablespoon olive oil in the same skillet; add the mushrooms, garlic, scallion whites and a pinch of salt and cook, without stirring, until the mushrooms begin to brown, about 3 minutes. Sprinkle in the remaining 1/2 tablespoon flour and cook, stirring occasionally, until the mushrooms are soft, about 3 more minutes. Stir in the chicken broth and sour cream, bring to a simmer and cook until the gravy thickens, about 1 more minute.
• Divide the pork chops among plates. Drizzle any juices from the pork into the gravy; stir in the scallion greens and parsley. Season with salt and pepper; spoon over the pork. Serve with cornbread.

UNCLE BILL'S BROCCOLI SOUP

Steps:

• In a saucepan over medium-high heat, melt butter.
• Add onions, carrots, garlic and cook for 5 minutes or until softened, stirring occasionally.
• In a medium size cooking pot, add water and chicken soup base and bring to boil.
• Add precooked onion/carrot/garlic to soup.
• Add broccoli florets, reserving (6- 8 pieces) of broccoli florets to be added near the end of cooking.
• Reduce heat and simmer covered, until broccoli is tender, about 15 to 20 minutes.
• In a blender or food processor, puree' soup in batches and return to cooking pot.
• Stir in half and half cream and remaining broccoli florets.
• In a cup, mix together flour and 1/4 cup water to form a thin liquid.
• Bring soup to boil; add flour mixture to thicken soup as desired, stirring constantly.
• Add soy sauce, black pepper and stir well.
• Garnish with chopped parsley when serving.
• You can also use some carrot curls for garnish.
• Serve soup hot or cold.

UNCLE BILL'S CHICKEN SOUP

Steps:

• In a large heavy bottom cooking pot, heat olive oil and butter over medium-high heat.
• Add onions, leeks, carrots celery and garlic and cook, stirring for about 3 minutes or until vegetables are slightly softened but not browned.
• Add chicken broth, water, bay leaf, thyme and rosemary.
• Bring to boil.
• Cut chicken into bite size pieces and add to soup along with the diced mushrooms.
• Add noodles and bring soup to boil.
• Reduce heat, cover and simmer for 10 minutes or until noodles are tender and the chicken is cooked through.
• Remove bay leaf and discard.
• Stir in parsley, salt and pepper.
• Adjust seasonings to taste.
• Serve soup hot.
• Refrigerate any unused portions.
• NOTE: Homemade Chicken or Turkey Stock is so much better than purchased broth.

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.

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).

UNCLE BILL'S FRENCH MUSHROOM SOUP

Steps:

• Rinse both mushrooms in cold water and immediately pat dry with paper towels.
• Cut mushrooms into quarters and then slice thinly, 1/8 inch thick.
• In a large heavy bottom soup pot, melt butter on medium heat.
• Add mushrooms and saute for 5 to 6 minutes or until liquid from the mushrooms has mostly evaporated.
• Sprinkle flour over mushrooms and cook for 1 minute, stirring often.
• Gradually stir in chicken broth, water and chicken soup base and bring to boil, about 5 minutes, stirring often so the bottom does not burn.
• Add thyme, bay leaf and green onions.
• Reduce heat, cover and simmer for 20 minutes.
• Remove bay leaf and discard.
• In a mixing bowl, whisk together egg yolks and whipping cream.
• Slowly add 1 cup of hot broth mixture from the soup pot to the egg/cream mixture, whisking constantly until incorporated. This prevents the egg yolks from cooking.
• Return mixture to the soup pot, adding slowly and whisking all the time while adding.
• Heat over low heat until hot, about 5 minutes.
• Add white pepper to taste.
• Serve soup sprinkled with minced parsley.

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.