Today, I am sharing a recipe for one of my favorite ways to serve pork – Pork Chops in Mushroom Sauce. It’s very simple and easy to make and uses very few ingredients, none of them uncommon or hard to find. In fact, many cooks likely already have the ingredients in their kitchens.
I find this is a good recipe to use to tenderize the chops and it works with any cut of the meat, boneless or with bone in. The soup sauce also keeps the chops moist.
The recipe is quick and easy enough for a weeknight meal but can also be served as company fare. Make a simple bread stuffing (be sure to use fresh, soft bread crumbs). Brown the pork chops quickly in a frying pan, then transfer them to a baking dish. Top each chop with a generous amount of the stuffing. Mix a can of cream of mushroom soup with a small amount of milk and pour over the pork chops and stuffing. Dinner in about 1 hour. This can be served with your choice of potato or rice but baked potato goes particularly well with this meal along with a side of your favorite vegetable(s).
Pork Chops with Bread Stuffing and Creamy Mushroom Sauce
Ingredients:
2 cups soft bread crumbs
2 tbsp finely chopped onion
1½ tsp summer savory
2 tbsp finely chopped celery
2 tbsp finely chopped apple
1 tsp liquid chicken bouillon
2 tbsp melted butter
1½ tbsp water
Salt and pepper, to taste
1½ tbsp butter
4 pork chops, boneless or bone-in
1 – 10 oz can cream of mushroom soup
⅓ cup milk
Method:
Assemble ingredients.
Combine bread crumbs, onion, summer savory, celery, apple, chicken bouillon, melted butter, water, salt and pepper.
Stir stuffing mixture well. Set aside.
Preheat oven to 350°.
Over medium-high heat, melt 1½ tbsp butter in large frying pan. Brown pork chops, turning each once to brown on both sides.
Transfer to greased casserole dish.
Combine the cream of mushroom soup with the milk and stir well. Set aside.
Using an ice cream scoop, place ¼ of the bread stuffing mixture on top of each pork chop. Pour the soup mixture over the stuffing and pork chops.
Bake, uncovered, for approximately 45-60 minutes (depending on size of pork chops), until the chops are tender.
Serve with baked potato and your favorite side vegetable(s).
Serves 4
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Pork Chops with Bread Stuffing and Creamy Mushroom Sauce
Ingredients
- 2 cups soft bread crumbs
- 2 tbsp finely chopped onion
- 1½ tsp summer savory
- 2 tbsp finely chopped celery
- 2 tbsp finely chopped apple
- 1 tsp liquid chicken bouillon
- 2 tbsp melted butter
- 1½ tbsp water
- Salt and pepper to taste
- 1½ tbsp butter
- 4 pork chops boneless or bone-in
- 1 10 oz can Cream of Mushroom Soup
- 1/3 cup milk
Instructions
-
Combine bread crumbs, onion, summer savory, celery, apple, chicken bouillon, melted butter, water, salt and pepper. Stir well. Set aside.
-
Preheat oven to 350°.
-
Heat 1½ tbsp butter in large frying pan. Brown pork chops, turning each once to brown on both sides. Transfer to greased casserole dish.
-
Combine the cream of mushroom soup with the milk and stir well. Set aside.
-
Using an ice cream scoop, place ¼ of the bread stuffing mixture on top of each pork chop. Pour the soup mixture over the stuffing and pork chops.
-
Bake, uncovered, for approximately 45-60 minutes (depending on size of pork chops) until the chops are tender.
-
Serve with baked potato and you favourite side vegetable(s).
Recipe Notes
Serves 4.
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