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Cheddar Mushroom Pork Steaks

Cheddar Mushroom Pork Steaks

"Pork steaks oven cooked in a mushroom and cheddar sauce. Serve with the sauce over rice."
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1 h 50 m servings 296 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 10g
  • 3%
  • Protein:
  • 29.2 g
  • 58%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 623 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, combine the mushroom soup, Cheddar cheese soup and the milk. Mix until well blended. Season the pork steaks with the oregano, basil and salt and pepper to taste.
  3. Pour about 2 cups of the sauce into a 9x13 inch baking dish and place the pork steaks over the sauce. Top the steaks with the remaining sauce.
  4. Bake, uncovered, at 375 degrees F (190 degrees C) for 1 hour, then turn steaks over, making sure they're always covered with the sauce, and bake for another 30 minutes.

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Read all reviews 41
  1. 56 Ratings

Most helpful positive review

We are not fond of the canned cheese soup. (tastes too sharp) I make a more subtle cheese sauce (see Great Cheese Sauce) and mix it with the mushroom soup. I get to control how thick the sauce i...

Most helpful critical review

I just made this and it was alright. I'd give 3.5 stars if I could. I added a thing of mushrooms and Italian seasoning. I thought the canned soups would be salty so I did not add any salt, and m...

Most helpful
Most positive
Least positive

We are not fond of the canned cheese soup. (tastes too sharp) I make a more subtle cheese sauce (see Great Cheese Sauce) and mix it with the mushroom soup. I get to control how thick the sauce i...

Excellent recipe, will be a family favorite. I didn't have cheddar soup so I added shredded cheddar cheese and 1 can milk. Perfect comfort food.

I liked the way the recipe sounded. After trying it, I was very pleased. I added some sauted mushrooms to the sauce, and served it with steamed broccoli and rice, the sauce went well with ever...

We really enjoyed this dish. My 21 month old son clapped and said "MMMMMM." I used Italian seasoning, and the rosemary was a nice addition to the oregano and basil. I also added 8 oz. of fres...

This was a very good and easy recipe. The only changes I made was I used the block Velvetta Cheese and added mushrooms. Plus, instead of using individual seasonings I just added 1 tablespoon It...

This is really good. My family loved it! I added a small can of mushrooms into the cheddar and mushroom soup mixture, because we love mushrooms. Thanks for the recipe. =)

This recipe is a hit in my house. I will definitely be making it again. Very, very good.

Yummy! I used cream of broccoli instead of cream of mushroom and real shredded cheese.

WOW! Everyone in my family loved this! I added mushrooms to the soup mixture also, as well as a little garlic. Great recipe, thanks for sharing!

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