Easy Baked Pork Chops with Cream of Mushroom Soup Recipe | I didn’t eat pork considerably within my early years. My dad’s family didn’t eat meat rrn any way, but pork was particularly off-limits this can religion, so when my mom married him she just adopted that habit. My father didn’t adhere to the no-meat rules, but pork was still being something my mom hardly ever made (excluding bacon; I find my love of this particular pork product honestly). The 1st time I ever tried a pork chop was at the friend’s house when I had been 10, and man — it am delicious.
Baked Pork Chops with Cream of Mushroom Soup Recipe
Besides the meats we did eat often, like chicken and beef, we also ate several meat substitute products. Joe thinks they’re disgusting, but to this day I still love so a number of products. Maybe it’s because I knew as a kid them, but seriously: Or even has a Morningstar Farms sausage patty? Those techniques are amazing.
This recipe reminds me much of the way my mom familiar with prepare vegetarian choplets, it was one of the best meals being kid. This also reminds me much of the way my grandma (my mom’s mom) familiar with prepare pork chops — which I happily ate from age 10 on. The gravy is very delicious on mashed potatoes. I’ve made this one once or twice now, and my boys love it. They always love anything made with pork — I couldn’t it their particular even though I tried (which I won’t).
Pork Chops with Creamy Mushroom Gravy
adapted from Erin’s Eats
- 4 boneless center cut pork chops
- 2 tablespoons butter
- 1 tablespoon olive oil
- Seasoning salt and black pepper to taste
- 1 10.75-ounce can cream of mushroom with roasted garlic soup
- 1/2 can milk (use the cream of mushroom can)
- 1/2 cup sour cream
- Cooking spray
- Preheat oven to 375 degrees.
- Heat olive oil and butter in skillet over medium-high heat. Season chops on both sides with seasoning salt and black pepper. Add chops to skillet and brown on both sides (approximately 5 to 7 minutes per side).
- Meanwhile, in a medium bowl, stir together cream of mushroom soup, sour cream and milk. Set aside.
- Once pork chops are browned, place them in a greased glass baking pan. Cover the chops with the soup mixture. Cover with foil and bake for 1 hour, until pork chops are tender.