Kittencal's Easy Mushroom Soup Pork Chops
photo by Debi9400
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Yields:
-
6 pork chops
ingredients
- 6 pork chops
- 2 (10 3/4 ounce) cans condensed golden mushroom soup, undiluted
- 1⁄4 cup grated parmesan cheese
- 1⁄4 cup milk (optional, use for a thinner sauce)
- 1 medium onion, chopped
- 1 -2 tablespoon fresh minced garlic (or to taste)
- 1 (10 ounce) can sliced mushrooms (or use fresh sauteed in butter before using in this recipe)
- 1⁄2 teaspoon black pepper (or to taste)
- 1 cup grated cheddar cheese (optional or to taste)
directions
- 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).
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Reviews
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This is my 2nd time making this recipe - it's very tasty. I have a similiar recipe but wanted to try adding a bit of my own to this one and see what happened. It was good! Still mainly her base recipe (because her's is easier to do and a better recipe) but with a wee bit of my own along with it. So - I browned the chops first which is not in the directions but is in the initial description as a suggestion. In my mind, this is a very important step for flavour and texture. I sprinkled some garlic salt and seasoning salt on them before browning. Into her mixture for the sauce, I added one very finely chopped up jalapeno pepper. This doesn't make it hot at all but is a nice addition to the other flavours in the mix. After the chops were browned and put in the baking dish, I kept the frying pan hot and poured in 1/2 cup dry white wine (Sonoma Ridge Pinot Grigio to be exact but a chardonnay would work nicely too - especially an unwooded one). That loosened up the bits in the pan nicely and added lovely flavour poured into the waiting sauce. **you can't taste the wine in the sauce but it does enhance the other flavours quite nicely. I basically followed the recipe otherwise with one other small change - I didn't have parmesan cheese so used romano. Was good. The sauce was so flavourful. Used it on top of boiled potatoes too. This is a "lick the platter clean" kind of meal. Thank you KittenCal
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This was a REAL family pleaser! If your family likes meat and potatoes, you HAVE to try this one! I did brown the pork chops first, then saved a little of the drippings to saute the onion and 8 oz. sliced fresh mushrooms that I had. I thought about only using one can of soup, but decided to use both. I did not top with the cheddar cheese. I served this with recipe#91849 and salad, and all 4 of us were VERY happy! There was the perfect amount of gravy for the meat and potatoes, but if you are only using the sauce for the chops, I think it would be enough for 8. On a busy night, I might make it without browning the chops and using canned mushrooms, but I don't know if I want to mess with perfection! Thanks again Kitten!
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