Pork Chops In Gravy
photo by lynmoz
- Ready In:
- 1hr 50mins
- 1 egg
- 2 tablespoons water
- 8 pork loin chops (1/2 inch thick)
- 3⁄4 cup seasoned bread crumbs
- 2 tablespoons vegetable oil
- 1 can cream of mushroom soup, undiluted
- 1 can condensed French onion soup, undiluted
- 1⁄4 cup grated parmesan cheese
- In a bowl, beat egg and water.
- Dip pork chops in egg mixture.
- Coat with bread crumbs.
- In a large skillet, brown chops in oil.
- Transfer to greased 9x13 baking dish.
- Mix the soups together and pour over then sprinkle with cheese.
- Cover and bake at 325 for 1 1/2 hours or until tender.
Questions & Replies
Got a question? Share it with the community!
To keep from heating the house up with the oven, I cooked these in my pressure cooker for 25 minutes, (with 1/2 cup water added to make steam). They were fanastic!! They were fall apart tender, and the sauce that this makes is excellent!! I would have never thought of using these two soups together, but WOW!! This is really a great recipe!!
see 54 more reviews
Hubby and I wish we could give it more stars. We loved this dish. I used 1 pkg dry onion soup and 1 cup of water instead of the french onion soup. After the chops were done I plated them and kept them warm in the oven while I made the gravy. I added an additional 2 cups water and cornstarch to make a nice creamy seasoned gravy and served over yukon gold garlic mashed potatoes. NUMMY!!!!!!
Make this another 5 star review! Oh my gosh, these were so yummy! I used olive oil instead of vegetable. I had 6 bone-in center cut chops and they worked great! I added garlic powder, lots of fresh ground black pepper and 1 tablespoon Worcestershire sauce to the soup mixture. I did use the Parmesan-yum! I made buttermilk mashed potatoes (added some Parmesan to these too) and a veggie blend of carrots, broccoli, cauliflower, zucchini, and yellow squash to go with it. The gravy is perfect on the potatoes. I love that it was so easy and the gravy didn't need to be thickened. The cooking time was right on and they were fall-off-the-bone tender. My husband said they were awesome and my son loved them too. A definite keeper for our house-true comfort food! Thank you!
This was excellent and I'm making it again today. I substitute chicken broth for the french onion soup,because I also don't like onions floating around in the sauce like Mommy R's daughter.(And I'm 48!) Campbells has a new mushroom soup with roasted garlic which works really well in recipes such as this one.