Prep 15 mins
Cook 1 hr
I got this one out of my favorite cookbook. Really good with mashed taters and green beans.
- 4 pork chops, 1 in. thick
- 4 slices onions, 1/2 in. thick
- 0.5 (10 1/2 ounce) can cream of mushroom soup (I use the whole can)
- 1⁄4 cup milk
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1⁄8 teaspoon pepper
- Brown pork chops.
- Place in a baking pan.
- Mix remaining ingredients and pour over chops.
- Top with onion slice.
- Bake for 1 hour at 350°F.
I made this in my slow cooker (low for 8 hours) and it turned out great. The chops were tender enough to cut with a fork. My only complaint is the 1 tsp salt made them WAY too salty, I will leave it out in the future. Otherwise great recipe.
This is a good, easy to prepare dish. I didn't know whether to cover it or not, so I baked it covered for half the time and uncovered the remaining time. It could have had more liquid, so next time I will add more milk to the soup and a can of mushrooms. I also would slice the onions thinner and add a little less salt. We did enjoy this and I will definitely make it again.
I used the full can of soup, doubled the Worcestershire sauce and baked it covered for half the time and uncovered the last half. The sauce/gravy was a bit thin so next time I would leave the casserole uncovered. Or, better yet, leave it covered and double the baking time to make the chops more tender.