"Quick and easy, but very delicious. One of my family's favorites served over brown rice." — mmcgee
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salt and pepper to taste
garlic salt, or to taste
fresh mushrooms, sliced
1 (10.75 ounce) can
condensed cream of mushroom soup
I have been making this recipe for years but not in a skillet. Brown your chops (butterfly chops are the best, No bone) with seasoning. In a 9x13 pan pour in your Cream of mushroom soup OR golden mushroom soup with 1/2 can of milk. Bake @ 350 for 1 hour & cover with foil. MMMmmm good! The easiest & most tender chops around. Serve with potatoes & use the gravy.
This recipe tempted me based on the few ingredients and time to prepare/cook. It was okay, not great, not bad! Definitely lacking something.... hmmmm! Probably will not make again.
I only gave this four stars as it is, but when I changed it a bit it was fantastic. When I make this now, I brown the chops really well and then I de-glaze the pan with a bit of white wine. after the alcohol cooks off a bit I lower the temp and add some minced fresh garlic, a pinch of thyme, the soup, the fresh mushrooms and put the chops back in. Comes out fantastic every time.
This is a great recipe. I poured a little olive oil in the pan and sauteed a clove of garlic before placing the salted chops in the pan. Once they were brown, I removed them & sauteed the onion & mushrooms. While those were cooking I whisked about a half cup of dry white wine & a half cup of milk in with the mushroom soup and added a tablespoon of fresh tarragon & some fresh ground pepper. I returned the chops to the pan & poured the sauce over them. I covered them & simmered for about 30 minutes. There was pleanty of yummy mushroom sauce to pour over the chops & the rice. This would be good with potatoes, too. This is a recipe that when served looks like it took hours to make, but is really very easy.
I also use the golden mushroom soup for this recipe. For a one dish meal, I just put the pork chops in a 9x13 dish, pour in all the ingredients, add potatoes and cover tightly with foil bake at 350 for about 40-45 minutes. Big Hit at my house and really easy when you don't want to cook...which is pretty much every evening.
My husband loved this! I did make some changes based on reviews. I tenderized the chops, rubbed in seasonings & browned them in a skillet with oil. I sauteed onions w/ fresh garlic & then added them to the chops. I increased the soup to 2 cans & added white wine & milk (I really felt that gave it more flavor, thank you to the reviewer who recommended that!) I poured it over & also added fresh mushrooms (I didn't saute them simply because my husband brought them home with him). They turned out really well...I simmered it for a good 30-40 minutes. I made mashed potatoes with it, and used the leftover mushrooms and onion to saute with some green beans and garlic. The only thing I may try next time is a marinade before browning the chops to give them even more flavor. I gave it a 5 because it's a wonderful base recipe that can be tweaked to your liking, I'm not sure if I would have liked it as much without the changes, though. Great meal idea, super easy and adaptable, thank you! :)
Simply delicious! I would give it a higher rating if it were possible.I also used fresh garlic,2 cans of soup and 1/2 can of milk, as someone else suggested.Didn't brown chops,just dumped everything into baking pan and cooked,covered, at 350 for about 1-1/2 hrs.Meat was very tender.Gravy was great,served over noodles.Hubby & son loved it.
Absolutely delicious!! After the pork chops were browned I removed them from the pan and sautéed the onion and mushroom with some fresh garlic. When the onion was tender I added some red wine (pinot noir) to de-glaze the pan then put the chops back in and added the soup mixed with a bit of milk. This recipe was very easy and everyone in my family loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Mushroom Pork Chops
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 76
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