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Mushroom Baked Pork Chops



Pork Chops baked slowly in a mushroom sauce is a comfort meal for me.
Use the sauce over pasta, rice or mashed potatoes and enjoy this wintertime favourite.
You can use boneless chops if you want but the flavour with the bone in chops makes this dish better yet.


  • 4 centre cut bone in pork chops
  • 1 tablespoon oil
  • 2 cups sliced mushroom
  • 1 medium onion, sliced
  • 2 tablespoons butter
  • 1 can mushroom soup
  • 3/4 can milk
  • 1/2 teaspoon dried thyme
  1. Heat a large fry pan over medium high heat.  Add oil and heat for a half minute.  Sear pork chops on both sides and set aside on a plate while you caramelize the onions and mushrooms.
  2. Add butter to pan as well as the onion and mushrooms.  Turn heat to medium and stir occasionally until the onions and mushrooms have a golden colour.
  3. Add the soup, milk and thyme.
  4. Spray a 9 X 13 pan with cooking spray, add pork chops and cover with sauce.
  5. Bake at 325 for one hour.  



from the kitchen of

14 comments:

  1. My Little Home and GardenJanuary 13, 2014 at 7:59 AM

    It's been ages since I've had pork chops; this looks tasty.

    ReplyDelete
  2. Kathy ~ Artful AccentsJanuary 13, 2014 at 8:50 AM

    This looks super easy and delicious. Thanks, Lovella!

    ReplyDelete
  3. lisJanuary 13, 2014 at 9:01 AM

    yummm I know my man would love this....anything with gravy or sauces....the juicier the better.

    ReplyDelete
  4. BalishaJanuary 13, 2014 at 10:13 AM

    This is what I'll cook tomorrow. I can just taste it from looking at your picture. I get so many ideas from this blog...thanks.
    Balisha

    ReplyDelete
  5. LorrieJanuary 13, 2014 at 1:44 PM

    Do you cover the pan while it bakes for the hour?

    ReplyDelete
    Replies
    1. Lovella ♥January 13, 2014 at 1:48 PM

      I bake it uncovered. It's good to watch it. You may want to cover it if it starts to brown too much.

      Delete
  6. RosellaJanuary 13, 2014 at 3:31 PM

    This is comfort food for sure! Looks so delicious.

    ReplyDelete
  7. NellyJanuary 13, 2014 at 5:03 PM

    That looks delicious. Can you tell me what type of canned milk, is it condensed milk?

    ReplyDelete
    Replies
    1. ellen b.January 13, 2014 at 9:07 PM

      Nelly, I'm taking a leap here and weighing in for Lovella. I think she meant to type 3/4 cup milk not 3/4 can.

      Delete
    2. AnonymousJanuary 14, 2014 at 7:55 AM

      I think she meant 3/4 (of the soup can) milk.

      Delete
  8. AnonymousJanuary 13, 2014 at 5:34 PM

    This is one of my shameful secrets: using canned soup in a recipe. I use Golden Mushroom and like to add extra mushrooms and lots of thinly sliced onion, to weigh the balance to no-guilt. Everyone loves it, similar to the supper dish "Ship Wreck". Some things cannot be improved so I don't even try.

    Sharon

    ReplyDelete
  9. NellyJanuary 14, 2014 at 12:09 AM

    Thank you ellen b, much appreciated.

    ReplyDelete
  10. Hanksmom10March 25, 2014 at 4:06 PM

    This looks so good I am making it tomorrow

    ReplyDelete
  11. UnknownMay 2, 2016 at 5:49 AM

    This was delicious! Here is my blog post on it: https://heatskitchen.com/2016/04/08/baked-mushroom-pork-chops/

    Thank you so much for sharing!

    ReplyDelete

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