This recipe is foolproof. The pork chops turn out VERY tender. I have tried many other recipes for pork chops in the oven, and I always go back to this tried and true recipe of mine. My husband eats about 3 or 4 chops every time I make it. He also makes sure to tell me to make enough for leftovers. Make sure to buy pork chops with the bone. The bones add more flavor, and the meat is more moist. I would also suggest to NOT buy "thin" cut pork chops. Enjoy!!
- 6 pork chops, about 1 inch thick
- 1 medium onion
- 2 7⁄8 ounces mccormicks dry pork gravy mix
- 1⁄4 teaspoon Kitchen Bouquet, gravy darkener
- 2 cups cold water
- 1 (10 ounce) can cream of mushroom soup
- Lawry's Seasoned Salt
- paula deen's house seasoning
- 1⁄2 cup margarine
- 1 (8 ounce) container fresh mushrooms (optional)
- 1 teaspoon Italian dressing (optional)
- Take pork chops and season both sides generously with Lawry's Seasoning Salt and Paula Deen's House Seasoning.
- If you do not have Paula Deen's Seasoning you can make your own by mixing 1 cup of salt with 1/4 cup of pepper and 1/4 cup of garlic powder. You can put it in a shaker bottle and use for up to 6 months.
- Melt 1/4 cup of the margarine in a large frying pan. On medium to medium high heat, brown the chops on both sides. So they have a pretty brown color to them. About 3 to 4 minutes on each side.
- Spray a roaster pan with cooking spray.
- Slice up a medium size onion and layer the bottom of the roaster pan.
- Layer the browned up chops over the onion. DO NOT let the chops overlap. It is important that they are in a single layer.
- In a separate mixing bowl, mix together the water, dry gravy mix, gravy darkener and the cream of mushroom soup. Season this to taste with the Lawry's Seasoning Salt and Paula Deen House Seasoning.
- Pour this mixture over the pork chops.
- Melt the last 1/4 cup of butter in the frying pan, and saute the thinly sliced fresh mushrooms. I season them with salt and pepper and a splash of Italian dressing.
- Put a pile of the mushrooms on the top of each of the pork chops. Or you can also just mix the sauteed mushrooms in with the gravy. I have done it both ways.
- Bake COVERED at 300°F for two and a half hours. Do not remove the cover at all while baking.
- The gravy thickens up on its own. Just serve pork chops on a platter accompanied with homemade mashed potatoes, vegetable and salad.
Great no-fail recipe. The pork was perfectly moist, fork-tender, and full of flavor. The Lawry's works really well as the seasoning for the pork. I made it exactly as written, though I cut the margarine in half and made my own pork gravy, seasoned with a few ground spices -- sage, ginger, paprika, rosemary, thyme and white pepper. Excellent recipe, and I will be making this often.
These were an absolute HIT ! The chops are so fork tender I had to use a spoon to dish them out. LOVED IT ! This will always be one of my go to recipes. Thank You Soooo Much ! The extra gravy was perfect over steamed rice or mashed potatoes. Heck just soaked it up with your bread! Delicious !
Delicious! You said this was foolproof and it is! I thought I had regular mushroom soup but didn't, so used what I had on hand ~ chicken/mushroom. I skipped on the paula deen seasoning and just used the lawrys. I used a shot of cooking spray to brown the chops in and only a tablespoon of butter to sautee the mushrooms. (personal choice to cut some fat) I also skipped on the added seasonings to the mushroom gravy mixture since they were pre packaged and I didn't want to over salt. It was all I could do to not lift that lid and peek the house smelled so wonderful while cooking! You get a delicious, moist, fork tender pork chop and yummy gravy! Thanks for sharing this recipe I know we'll enjoy again!:)