Recipe by Bonnie Young
These pork chops are tender and juicy. They originated at the County Jam weekend fest here in Wisconsin. No one wanted to eat on time so I cooked them this way so they could eat at the camper when they returned from the concert. They loved them then and we still make them this way when we get the urge because they are so easy and delicious. You can alter the seasoning to suit your
Top Review by Sarah_Ont
This was really good, I served it with fries and fresh asparagus...the only thing was that we found it very salty! So next time I would make it with onion powder instead of onion salt. The "juice" for the mushrooms provides lots already!
- 4 -6 pork chops
- 1 (4 ounce) can mushrooms, do not drain (I use the Pieces & stems type)
- onion salt