MOIST BAKED BREADED PORK CHOPS IN MUSHROOM GRAVY
This is a wonderful comfort food and has become one of my family's favorite pork chop recipes --- you may season the breadcrumbs anyway desired adding in Parmesan cheese to your breadcrumb mixture will only improve the flavor --- depending on the size of your pork chops one more won't hurt if you have the room in your baking pan, and baking time will vary depending on the thickness, do not use fast-fry for this -- this is *very* good!
Provided by Kittencalrecipezazz
Categories Pork
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Grease a 13 x 9-inch baking dish.
- Pat the pork chops dry using paper towels, then season with seasoned salt and garlic powder pepper.
- Place the eggs in a bowl, then flour in another bowl and the breadcrumbs in another bowl.
- Heat oil and butter in a skillet over medium heat.
- Dredge the pork chops firstly in flour then in eggs allowing any excess egg to drip off.
- Lastly coat in seasoned breadcrumbs.
- Brown the pork chops in hot oil about 4-5 minutes per side or until the breading is light golden brown.
- Transfer the chops to the baking dish.
- Cover with foil.
- Set oven to 350 degrees F.
- Bake for about 1 hour.
- Meanwhile in a bowl combine cream of mushroom soup with sliced mushrooms, milk, white wine, black pepper and cayenne pepper (if using).
- After the 1 hour baking pour the mushroom gravy over the pork chops, then sprinkle with Parmesan cheese.
- Replace the foil and bake for another 25-30 minutes or until chops are tender.
BAKED PORK CHOPS WITH CREAM OF MUSHROOM SOUP
When done right, these baked pork chops are fork-tender. Great comfort food for cold days! The cream of mushroom soup gravy is great on both the pork chops and mashed potatoes.
Provided by CANDYLOTUS
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h10m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Place sliced onion pieces on the bottom of a glass baking dish. Lay pork chops over the onions. Cover chops evenly with cream of mushroom soup. Add water and bouillon to the top, breaking up bouillon cubes to get the flavor spread out. Cover with aluminum foil.
- Bake in the preheated oven, stirring the gravy once or twice, until no longer pink in the centers, about 1 hour. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 419.3 calories, Carbohydrate 13.8 g, Cholesterol 106.6 mg, Fat 19.8 g, Fiber 0.2 g, Protein 44.2 g, SaturatedFat 5.6 g, Sodium 1673.5 mg, Sugar 3.5 g
UNCLE BILL'S BREADED PORK LOIN CHOPS IN MUSHROOM SOUP
Make and share this Uncle Bill's Breaded Pork Loin Chops in Mushroom Soup recipe from Food.com.
Provided by William Uncle Bill
Categories Pork
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In a mixing bowl, whisk together egg and 1 tablespoon of cold water.
- Add seasoned bread crumbs to a separate bowl.
- Dip pork chops in the egg mixture, then toss in the bread crumbs to coat well.
- In a large frying pan on medium-high heat, add olive oil, then add coated pork chops and fry for 2 minutes, turn over and fry for an additional 2 minutes or until chops are a golden brown.
- Prepare a 9" x 9" oven-proof casserole dish by rubbing inside with 1 tablespoon of butter.
- Place browned pork chops into the prepared casserole dish in a single layer.
- In a mixing bowl, whisk together mushroom soup, onion soup mix, 3/4 cup of water and whisk well to blend.
- Pour mixture over the pork chops.
- Sprinkle the top of the pork chops with padano cheese.
- Bake in preheated 350 F oven for 45 minutes.
- Reduce heat to 325 F, turn pork chops over and continue to cook for another 15 to 20 minutes or until pork chops are tender.
- *NOTE: Mix together 1/2 cup of sour dough bread crumbs, 1/2 teaspoon of granulated garlic powder, 1/2 teaspoon seasoning salt and 1/2 teaspoon of black pepper.
UNCLE BILL'S PORK CHOPS IN MUSHROOM SOUP
It took me a long time to develop a good, tender and tasty pork chop recipe after trying many different recipes.
Provided by William Uncle Bill
Categories Pork
Time 1h
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Prepare a 9" x 9" oven-proof casserole dish by rubbing inside with butter.
- In a frying pan on medium-high heat, add 2 tablespoons of olive oil, then add pork chops and sear for about 3 minutes on each side until lightly browned.
- Transfer the pork chops to the prepared casserole dish in a single layer.
- In a mixing bowl, whisk together, mushroom soup, whole milk, padano cheese, salt, Sambal Oelek and freshly grated nutmeg. Pour mixture over the pork chops.
- Sprinkle the sliced onion over the top, then sprinkle with the grated potato over the top.
- Layer the julienned sweet red pepper over the top.
- Cover tightly with aluminum foil.
- Bake in preheated 400 F oven for 30 minutes.
- Reduce heat to 375 F and continue to cook covered, for another 15 minutes.
- Serve over cooked rice if desired.
- You can double this recipe but will require a larger casserole dish.
Nutrition Facts : Calories 342.9, Fat 24.1, SaturatedFat 8.4, Cholesterol 27.4, Sodium 779.3, Carbohydrate 27.4, Fiber 4, Sugar 8.2, Protein 6.7
MUSHROOM PORK CHOPS
Quick and easy, but very delicious. One of my family's favorites served over brown rice.
Provided by mmcgee
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Season pork chops with salt, pepper, and garlic salt to taste.
- In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.
Nutrition Facts : Calories 209.7 calories, Carbohydrate 9.6 g, Cholesterol 64.9 mg, Fat 8.5 g, Fiber 1 g, Protein 23.6 g, SaturatedFat 2.2 g, Sodium 924.3 mg, Sugar 3.2 g
BREADED/BAKED MUSHROOM PORK CHOPS
Stolen from mom's secret book. Shhh, These bad boys rock. 3 bowls a skillet and an oven (sounds like a B movie). One of my favorite pork chop recipes.
Provided by Lailas Daddy
Categories Pork
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat a fair amount of olive oil.
- Dust one chop with flour.
- Then cover chop with egg.
- Give the chop a good coating of cracker crumbs.
- Add your favorite seasoning now. (I like Big Jim's Famous Seasoned Salt and lots of pepper).
- Repeat the process for the rest of the chops.
- Fry chops in olive oil on high heat till brown.
- Throw them in a baking dish and spread the first can of soup on top of the chops. Put the rest on the dish and add the mushrooms. Cover with foil.
- Throw them in a preheated oven at 350°F for 60 minutes.
- Uncover for the last 10 minutes.
Nutrition Facts : Calories 583.3, Fat 39.7, SaturatedFat 9.8, Cholesterol 180.8, Sodium 1093.5, Carbohydrate 24.8, Fiber 1.1, Sugar 3.6, Protein 31.9
EASY PORK CHOPS WITH CREAM OF MUSHROOM SOUP
We love this pork chop recipe.
Provided by Becky Lemcke Thompson
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix together flour, salt, and pepper in a rimmed plate. Dredge pork chops in flour mixture; shake off excess.
- Heat oil in a large skillet over medium-high heat. Add pork chops and cook, turning halfway, until browned on both sides, about 2 minutes per side. Place chops in an 11x17-inch baking dish.
- Stir canned soup and water together in a small bowl until well blended. Pour over pork chops and sprinkle with 1/2 of the fried onions.
- Cover and bake in the preheated oven until bubbling, about 50 minutes. Stir in sour cream and top with remaining onions.
- Return to the oven and bake, uncovered, until sauce is hot, about 10 minutes more.
Nutrition Facts : Calories 421 calories, Carbohydrate 14.2 g, Cholesterol 71.5 mg, Fat 28.3 g, Fiber 0.1 g, Protein 25.4 g, SaturatedFat 9.8 g, Sodium 529.6 mg, Sugar 0.8 g
UNCLE BILL'S CHICKEN SOUP
This chicken soup recipe is particularily good especially when you have a cold. Substitute and use turkey if it is available.
Provided by William Uncle Bill
Categories Chicken
Time 35m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a large heavy bottom cooking pot, heat olive oil and butter over medium-high heat.
- Add onions, leeks, carrots celery and garlic and cook, stirring for about 3 minutes or until vegetables are slightly softened but not browned.
- Add chicken broth, water, bay leaf, thyme and rosemary.
- Bring to boil.
- Cut chicken into bite size pieces and add to soup along with the diced mushrooms.
- Add noodles and bring soup to boil.
- Reduce heat, cover and simmer for 10 minutes or until noodles are tender and the chicken is cooked through.
- Remove bay leaf and discard.
- Stir in parsley, salt and pepper.
- Adjust seasonings to taste.
- Serve soup hot.
- Refrigerate any unused portions.
- NOTE: Homemade Chicken or Turkey Stock is so much better than purchased broth.
UNCLE BILL'S FRESH YOUNG PEA & VEGETABLE SOUP
I wanted to make a light style soup using many of the fresh veggies that are available at this time. This soup is easy to make and tastes so good.
Provided by William Uncle Bill
Categories Potato
Time 39m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- In a cooking pot on medium-high heat, melt butter and add olive oil.
- Add chopped onions and saute' on medium-high heat for 5 minutes.
- Add garlic and saute' for another 2 minutes.
- Add chicken broth and water and bring to boil.
- Add chicken soup base, cubed nugget potatoes, and cook for 4 minutes.
- Add carrots, dill weed, parsley and continue to cook for another 5 minutes or until carrots are just tender, but still firm.
- Add cauliflower, celery, young peas, red pepper, green onion, white pepper, seasoning salt, Idaho potato flakes and cook for another 3 to 4 minutes.
- Reduce heat and add whipping cream slowly, stirring all the while when adding.
- Adjust seasonings to taste.
- Remove soup from heat and let stand for 10 minutes before serving.
- Refrigerate any unused portions.
Nutrition Facts : Calories 256, Fat 12.6, SaturatedFat 6.7, Cholesterol 31.8, Sodium 484.1, Carbohydrate 29.4, Fiber 6, Sugar 6.4, Protein 7.9
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