I have been making this recipe for years but not in a skillet. Brown your chops (butterfly chops are the best, No bone) with seasoning. In a 9x13 pan pour in your Cream of mushroom soup OR golden mushroom soup with 1/2 can of milk. Bake @ 350 for 1 hour & cover with foil. MMMmmm good! The easiest & most tender chops around. Serve with potatoes & use the gravy.
I have been making this recipe for years but not in a skillet. Brown your chops (butterfly chops are the best, No bone) with seasoning. In a 9x13 pan pour in your Cream of mushroom soup OR golden mushroom soup with 1/2 can of milk. Bake @ 350 for 1 hour & cover with foil. MMMmmm good! The easiest & most tender chops around. Serve with potatoes & use the gravy.
I only gave this four stars as it is, but when I changed it a bit it was fantastic. When I make this now, I brown the chops really well and then I de-glaze the pan with a bit of white wine. after the alcohol cooks off a bit I lower the temp and add some minced fresh garlic, a pinch of thyme, the soup, the fresh mushrooms and put the chops back in. Comes out fantastic every time.
This is a great recipe. I poured a little olive oil in the pan and sauteed a clove of garlic before placing the salted chops in the pan. Once they were brown, I removed them & sauteed the onion & mushrooms. While those were cooking I whisked about a half cup of dry white wine & a half cup of milk in with the mushroom soup and added a tablespoon of fresh tarragon & some fresh ground pepper. I returned the chops to the pan & poured the sauce over them. I covered them & simmered for about 30 minutes. There was pleanty of yummy mushroom sauce to pour over the chops & the rice. This would be good with potatoes, too. This is a recipe that when served looks like it took hours to make, but is really very easy.
I also use the golden mushroom soup for this recipe. For a one dish meal I just put the pork chops in a 9x13 dish pour in all the ingredients add potatoes and cover tightly with foil bake at 350 for about 40-45 minutes. Big Hit at my house and really easy when you don't want to cook...which is pretty much every evening.
My husband loved this! I did make some changes based on reviews. I tenderized the chops, rubbed in seasonings & browned them in a skillet with oil. I sauteed onions w/ fresh garlic & then added them to the chops. I increased the soup to 2 cans & added white wine & milk (I really felt that gave it more flavor, thank you to the reviewer who recommended that!) I poured it over & also added fresh mushrooms (I didn't saute them simply because my husband brought them home with him). They turned out really well...I simmered it for a good 30-40 minutes. I made mashed potatoes with it, and used the leftover mushrooms and onion to saute with some green beans and garlic. The only thing I may try next time is a marinade before browning the chops to give them even more flavor. I gave it a 5 because it's a wonderful base recipe that can be tweaked to your liking, I'm not sure if I would have liked it as much without the changes, though. Great meal idea, super easy and adaptable, thank you! :)
Simply delicious! I would give it a higher rating if it were possible.I also used fresh garlic,2 cans of soup and 1/2 can of milk, as someone else suggested.Didn't brown chops,just dumped everything into baking pan and cooked,covered, at 350 for about 1-1/2 hrs.Meat was very tender.Gravy was great,served over noodles.Hubby & son loved it.
This recipe tempted me based on the few ingredients and time to prepare/cook. As written, it was okay, not great, not bad! Definitely lacking something.... hmmmm! Probably will not make again without adding seasonings, so as written, only 3 stars.
I have made these pork chops for 30 or more years, and at first did this exact recipe. However through the years I have tweaked it to my families liking and have found my families favorite way. I brown the chops as stated here with a simple salt and pepper start. After browning the meat, I remove it and place in a casserole pan. I add the onions (lightly salt and pepper them too) into the fry pan with the meat's leftover grease and cook until they are translucent, add the mushrooms and cook another 6-8 minutes or so, I then add 2 cloves minced garlic and continue to cook about 30-45 seconds. I then remove all of the veggies from the pan and put on top of the chops. Then deglaze the pan with 1/2 cup white wine. Be sure to scrape all the bits of brown from the bottom of the pan. I then add the can of mushroom soup and add the milk -cream- or half&half, whatever you have, and mix with a whisk until reheated again. I then add some ground or fresh rosemary and thyme to the sauce and mix well again, then pour over the veggies and meat. I sprinkle with a bit of Paprika, cover with foil and place in a 350 oven for about 1/2 hour. I then remove the foil and cook another 15 min, remove from oven and serve with some creamy mashed potatoes. YUMMMMM-O! So tender and good you'll wish you made double!
Absolutely delicious!! After the pork chops were browned I removed them from the pan and sautéed the onion and mushroom with some fresh garlic. When the onion was tender I added some red wine (pinot noir) to de-glaze the pan then put the chops back in and added the soup mixed with a bit of milk. This recipe was very easy and everyone in my family loved it.
