Baked Mushroom Pork Chops, comfort food at our house. They take a little prep, but then you just slow bake them. Tender, fall-apart pork chops.
Winter Food: Baked Mushroom Pork Chops, Easy Supper
Hi. It’s Lois at Recipe Idea Shop, telling you about Baked Mushroom Pork Chops. When our youngest daughter Nessa joins us for supper, she loves it if I make these pork chops. My mom made these for my siblings and me, and we loved them too. I’m not sure which version I like best, the mushroom or the celery soup version. They are both super good.
I’m sure the original recipe came from Campbell’s Soup company back in the 1950s or ’60s when they were promoting their soups to all the working moms. This in one of the few recipes I still make in which I use processed food (that is, canned soup). But it’s comfort food to me, especially on a cold day.
I always make this recipe in my 10-inch cast iron skillet. You should have a cast iron skillet. They are so handy. And the pork chops are moist and flavorful when made in one.
I like Baked Mushroom Pork Chops served with a good oven-baked baked potato, and since you will have the oven on to make this Baked Mushroom Pork Chops recipe, you can make yourself a baked potato, too. Add some green beans or a green salad, and you have a terrific supper for any fall or winter evening.
Check out the recipe…
Baked Mushroom Pork Chops Recipe
Baked Mushroom Pork Chops
- 4 Thick-cut boneless pork chops
- 2 tablespoons olive oil
- 2 small cans mushroom soup
- 2 cans of milk
- Heat the oil in a cast-iron frying pan.
Brown the pork chops on both sides (3-5 minutes a side).
- Pour the mushroom soup into a small bowl.
- Fill empty cans with milk and mix it into the mushroom soup. Blend.
- Pour the mixture over the pork chops.
- Bake at 275F degrees for 2 hours or until the pork chops are falling-apart tender.
- Serve immediately.
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Baked Mushroom Pork Chops Nutrition Information
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