Pork and Mushroom Casserole
photo by Nif_H
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Yields:
-
4 chops
- Serves:
- 4-6
ingredients
- 4-6 pork loin chops, 3/4-inch thick
- salt and pepper, and
- paprika
- 29.58 ml butter or 29.58 ml margarine
- 118.29 ml chopped celery
- 118.29 ml chopped onion
- 14.79 ml parsley
- 283.49 g can reduced-fat reduced-sodium condensed cream of mushroom soup
- 283.49 g can mushroom stems and pieces, drained
- 78.78 ml water or 78.78 ml milk
directions
- Season chops with pepper and paprika. Saute chops at low temperature in butter. Season with salt*(optional).
- Transfer loin chops to baking dish or casserole.
- Combine celery, onions, parsley flakes, mushroom soup, mushrooms and water.
- Pour the mushroom mixture over the pork chops.
- Cook convered, in 350F oven for 30 minutes.
- Turn chops, stir sauce and cook for another 30 minutes or until meat is no longer pink.
- *add optional salt after chops are browned.
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Reviews
-
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! :)
-
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.
RECIPE SUBMITTED BY
I live in southwestern Ontario with my forever hubby (almost 45 years now) and our incredibly friendly Shih Tzu pup. My children and grandchildren are all grown, but enjoy my cooking when they visit. I like to make a little extra when cooking as I package and freeze it for my granddaughter who is attending university.
We also spend a great deal of time in the Bruce Peninsula during the summer months, so "ready" meals are always welcome up there when it is too hot to cook.
I have a large collection of recipe books but my passion is searching magazines, and recipe websites for new ones.
My pet peeve is recipes that don't list dry ingredients before "wet" ones, especially when the same measurement is required repeatedly.