After searching for a good, easy, one-dish baked pork chop recipe I came up with my own -- and it's the best. These were literally fork tender. I served it with a side of mixed vegetables. I know a lot of people will balk at using the bacon grease for frying the chops, but it does add a smoky flavor that enhances the chipotle pepper.

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Recipe Summary

prep:
20 mins
cook:
1 hr 30 mins
total:
1 hr 50 mins
Servings:
4
Yield:
4 pork chops
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with non-stick cooking spray.

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  • Mix cream of mushroom soup, cream of chicken soup, milk, mushrooms, green onions, rice, and Worcestershire in a medium bowl. Set aside.

  • Combine garlic powder, chipotle pepper, and salt in a small bowl, adjusting seasoning mix to taste.

  • Rinse pork chops and pat dry. Season both sides of chops with seasoning mix.

  • Heat bacon grease over medium heat in a large, heavy frying pan. Fry chops 2 at a time until browned, 3 to 4 minutes per side. Place browned chops in the prepared baking dish.

  • Pour soup and rice mixture over the pork chops, covering well. Cover the baking dish tightly with aluminum foil.

  • Bake in the preheated oven until pork is no longer pink in the center and topping is golden brown, about 1 hour and 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Cook's Note:

I used button mushroom because I had them on hand at the time. However, I have since made this with other types of mushrooms and the flavors are wonderful. Experiment with different ones as desired! If you don't want to use/don't have bacon grease, use a good olive oil.

Nutrition Facts

607 calories; protein 53.5g 107% DV; carbohydrates 45.6g 15% DV; fat 22.5g 35% DV; cholesterol 143.1mg 48% DV; sodium 2048.6mg 82% DV. Full Nutrition
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