Pork chop recipes with cream of mushroom soup

Written by bella michaels
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Pork chop recipes with cream of mushroom soup
Pork chops and cream of mushroom soup go well together. (Pork chop with vegetables image by Sean Wallace-Jones from Fotolia.com)

Pork chops and cream of mushroom soup seem to go together. Recipes abound based on the combination. A slow simmer or bake in mushroom soup can produce tender pork chops everyone will enjoy. You can prepare it as a main dish or try a casserole recipe that is a whole meal.

Baked Pork Chops and Rice

Add a side salad to this dish and you have a complete meal. Spray a 9-by-13 inch baking pan with cooking spray. Place 1 cup of long grain white rice into the bottom of the pan. Arrange six pork chops on top of the rice. Sprinkle with salt and pepper. In a bowl, mix one can of cream of mushroom soup with enough water to make 2 cups and stir in one envelope of dry onion soup mix. Pour the mixture over the pork chops.

Cover the baking pan with aluminium foil and bake at 190 degrees Cor 30 to 45 minutes until the pork chops are done. The pork is done when the internal temperature is at least 71.1 degrees C, according to the USDA Food Safely Inspection Service.

Pork Chops with Pecan Mushroom Sauce

Preheat a skillet over medium heat and add 1 tbsp of olive oil. Add 1/2 cup of chopped onions and sauté until tender, then remove them from the pan.

Pat four pork chops dry with paper towels. It is not necessary to rinse pork, according to the USDA Food Safely and Inspection Service. Increase the heat to medium high and place the pork chops in the pan. Cook on both sides until browned, about 3 minutes per side.

Reduce the heat to low and add 1/3 cup of chopped pecans and sauté lightly. Add the onions. Combine one can of cream of mushroom soup with one can of water and pour over everything. Sprinkle salt and pepper to taste. Cover and simmer until the pork chops have reached a temperature of at least 71.1 degrees C, approximately 30 minutes.

Pork Chops and Green Bean Casserole

For an all-inclusive meal, begin by washing and thinly slicing four medium red potatoes. Mix together two cans of cream of mushroom soup, one can of water and 1 cup of sour cream. Spray a 9-by-13 baking dish with cooking oil. Layer all of the potatoes and half of the soup mixture in the bottom.

Sauté six pork chops in olive oil until browned on both sides. Lay the browned pork chops on top of the potato and soup mixture. Sprinkle liberally with salt and pepper.

Mix the remaining soup mixture with one bag of defrosted frozen green beans. Spread this over the pork chops.

Cover the pan tightly with aluminium foil. Bake for 30 to 40 minutes at 204 degrees C. The pork chops are done when they reach an internal temperature of 71.1 degrees C.

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