Prep 10 mins
Cook 1 hr
Oh my...these are delicious. Recipe from my mother-in-law. Makes lots of delicious gravy. Sometimes I will freeze some of the gravy for another day. Use thick-cut chops. I like to add some fresh thyme or rosemary. Consider adding sliced mushrooms to the gravy. Serve with mashed potatoes.
- 6 pork chops, boneless
- 2 onions, sliced thick
- 6 teaspoons butter
- 2 (10 3/4 ounce) cans condensed cream of mushroom soup
- 20 -40 ounces white wine
- Slice pork chops almost through to create a pocket for stuffing. Stuff with sliced onion, salt, pepper, and 1 teaspoon of butter each. Arrange chops in a roasting pan.
- Mix the cream of mushroom soup with the white wine and pour over the chops.
- Bake at 350 degrees for 1 hour or until tender depending on the thickness of the chops.
These were great I didn't have any white wine so I substituted chicken broth...they were fantastic...will definetly buy some white wine and try it the correct way....very easy to make and not a lot of prep time...