![]() If you like crispy pork chops, try these Puerto Rican Fried Pork Chops instead. Heat the oil in a medium skillet over medium-high heat. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs. Plus, during the winter I like to have my oven going to keep the house cozy! Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Let simmer for 1 hour, turning every 15 minutes. Pour condensed soup and sour cream over chops. Remove chops from the skillet and drain grease. Cook pork chops in the hot skillet until browned, 2 to 3 minutes per side. It’s hands off for those 40 minutes and I can prep the remaining sides for the meal during that time. Warm a large skillet over medium-high heat. Cover with lid and cook for approximately 10 minutes.Īs you can see the stovetop method will save you 30 minutes in cook time.Cover with foil and bake approximately 40 minutes.Place in baking dish and pour cream of mushroom on top.Speaking of cooking methods, I usually bake these pork chops, but they can be cooked on the stovetop as well. These smothered pork chops have plenty of flavor without that step and I don’t like to dirty extra pans. If I’m perfectly honest I don’t always take this extra step when making this during the week and they still turn out well! You can also add extra mushrooms if that makes you happy.įor even more flavor (and some color), you may quickly brown the pork chops before baking. Follow the easy steps for baking or stovetop cooking, and enjoy this comfort food classic with mashed potatoes or rice and a green vegetable. I do like to season the pork chops with salt, pepper and garlic for some extra flavor so technically that’s more than 2 ingredients. Learn how to make tender juicy pork chops smothered in creamy mushroom gravy with only two ingredients: pork chops and a can of cream of mushroom soup. Two ingredient dinners are lifesavers during the week! Pin my Mexican Pork Stew recipe for later – it only has pork and salsa for a tasty dinner in less than 30 minutes! There are really only two ingredients for this meal: pork chops and a can of cream of mushroom soup. You can use either boneless pork chops or bone-in. The other thing I love about this dish is that it can be easily scaled to make a larger batch if needed or if leftovers are desired. Cover with foil and bake 1hr, or a little more until pork has reached safe internal temperature. Mix soup and milk in bowl, pour over top. Prepare Stove-Top according to package, spoon over chops. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. Transfer the chops to a 9 x 13 baking dish, and cover with foil. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Place in 9x13 pan sprayed with cooking spray. Heat the oil in a medium skillet over medium-high heat. The house smells delicious as it’s cooking – everyone will come running when it’s time to eat! Season chops with salt & pepper, brown in lightly oiled skillet. Ingredients all-purpose flour salt and ground black pepper to taste 6 pork loin chops, 1/2 inch thick 1 tablespoon vegetable oil, or as needed 1 (10. This comfort food classic was a favorite dinner of my dad’s when I was growing up. Serve with mashed potatoes or rice and a green vegetable for a complete meal! I also have the instructions on how to cook them on the stove below if you prefer. These baked boneless pork chops with cream of mushroom soup are smothered in sauce and deliciously tender. Next, sprinkle on pepper and a little Tony’s Creole seasoning or whatever seasoning you like. In a large oven-proof skillet on medium-high heat, sear the. Only 2 ingredients required for this super easy, delicious dinner! How to make cream of mushroom pork chops Prepare the oven and sear chops. I usually serve this pork with cream of mushroom soup recipe over rice with veggies on the side.Cream of mushroom pork chops BAKED – tender juicy pork chops smothered in creamy mushroom gravy. ![]() All you need is sliced black olives, salsa and dried rosemary that's it- 5 ingredients! □ Side dishes I love this recipe because I always have the ingredients in the pantry. But sometimes I want something a little different. Like I said, I will often simply add a cream of mushroom soup because I always have it on hand. When I'm looking for an easy sauce for pork chops it's usually last minute and I don't want to have to go out and buy ingredients. I also use it in my Tuna Casserole, my Potatoes Romanoff and my Maple Sausage Brunch Bites. And not only is it versatile, it goes well in so many different types of dishes. Made this tonight didnt have thick cream so I used a can of mushroom soup, pork chops were so moist and yummy whole family loved it Did have to use a. ![]() Condensed cream of mushroom soup has been around a very long time, since 1934, in fact.
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