Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Tender, tasty pork chops in a creamy vegetable sauce. I paired it with Carol Bullock's Greek Potatoes (Greek Potatoes) and it was a big hit. Also served green beans and sliced carrots. I omitted the salt from the chops as there was enough in the (low sodium) soup for our tastes.

Ingredients Nutrition


  1. Season chops with pepper and paprika. Saute chops at low temperature in butter. Season with salt*(optional).
  2. Transfer loin chops to baking dish or casserole.
  3. Combine celery, onions, parsley flakes, mushroom soup, mushrooms and water.
  4. Pour the mushroom mixture over the pork chops.
  5. Cook convered, in 350F oven for 30 minutes.
  6. Turn chops, stir sauce and cook for another 30 minutes or until meat is no longer pink.
  7. *add optional salt after chops are browned.


Most Helpful

These chops were tasty and quite healthy. I could have probably cooked them for less time and maybe added a little more seasoning, but I really like all of the veggies and the simplicity of the recipe. I also just used a touch of olive oil to brown them. We had these on a bed of high fibre pasta. Made for Pick A Chef 2011 for my adopted chef and fellow Canadian, Hedda Lettuce in Ontario! Thanks! :)

Nif March 11, 2011

Great tasting chops. The recipe doesn't say if the cover should be on or off for the second half of the oven time. I left it on and the gravy ended up being very thin, so do remove the cover for the last 30 mins. I didn't use the butter but just browned the chops in a Pam sprayed skillet. For the water I used mushroom water from the can. Made for PAC, Spring 09.

Annacia March 30, 2009

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