Friday, 8 November 2019

Pork Chops and Cream of Mushroom Soup


This is a old recipe that I have been eating since my childhood. I have been wanting to post this recipe for many years but my husband Darcy usually makes this dish for supper when I am at work so I never had any pictures. I have had a few bad versions of this dish over the years and there are a few important points to remember.  Firstly, you have to brown the meat. If you don't the end product will look very pale and unappetizing to say the least. Don't dilute the soup down with milk or water. Your are baking the chops not boiling them!  If you want to add more pork chops, simply add more soup. You can use bone in pork chops or pork loin chops. The cooking time varies on the size of the chops so keep an eye on it while cooking. I usually serve the chops with rice. Enjoy!



Pork Chops and Mushroom Soup

Serves 4-6

Ingredients:

6 pork chops with bone or pork loin centre chops

1-2 Tablespoons vegetable oil for frying

Salt and pepper to taste

1 large onion, chopped

2 cans cream of mushroom soup


Directions:

Heat vegetable oil in a frying pan over medium heat. Brown pork chops on both sides. Season the chops with salt and pepper while browning the meat.

Remove the pork chops to a large oven- proof baking dish.

Add a little more oil to the pan and cook the chopped onions until soft.

Sprinkle the cooked onions over the pork chops.

Spread the cream of mushroom soup over the surface of all the pork chops.

Cover dish with a lid or aluminum foil and bake in a 350 degree oven for approximately 1 hour or until the pork chops are very tender. The cooking time really depends on the size of your pork chops.

Serve with rice or potatoes.

Brown the pork chops. Oops I missed the picture of browning the meat.
Remove the browned chops to a oven-proof casserole dish. 

Add a little more vegetable oil to the pan and cook the chopped onion until soft.  

Sprinkle the onions over the pork chops.

Spread the mushroom soup over the chops. If you like lots of sauce add more soup. Cover the chops with a lid. Bake in a 350 degree oven for about 1 hour or until the chops are tender.  You can remove the lid the last 15-20 minutes of cooking if you want.