Cream Of Mushroom And Thyme Pork Chops Recipes

Steps:

• In skillet with melted butter,sprinkle both sides of pork chops with seasoned salt and seasoned pepper to taste and brown.
• Put into 9 X 13 inch glass casserole and spoon mushroom soup (do not dilute!) and smear all over pork chops.
• Cover and seal tightly with heavy aluminum foil and put into pre-heated 350 degree oven for 1 hour.
• Remove foil last few minutes.
• Serve over rice or noodles.
• Yummmmm!

Steps:

• Sprinkle pork chops with salt and pepper.
• Coat a big nonstick skillet with cooking spray; place over medium heat.
• Add in the pork chops; cook until browned on both sides and cooked through, 2-3 minutes per side.
• Transfer to 2 serving plates; tent with foil to keep warm.
• Swirl the oil in the pan; add in shallot; cook, stirring, until soft, about 30 seconds.
• Add in mushrooms; cook, stirring occasionally, until they soften and begin to brown, about 2 minutes.
• Add in vermouth and cook 15 seconds.
• Stir in mustard, thyme, and any juices that have accumulated from the pork; cook until the sauce is thickened and slightly reduced, 1-2 minutes.
• Spoon sauce over chops and serve.

Steps:

• Peel potatoes and boil until tender.
• Make mashed potatoes to your liking.
• Combing flour, season salt, and pepper in a bowl.
• Mix eggs, and milk in separate bowl.
• Trim the fat off the pork chops and cut into bite size pieces.
• In large skillet heat the oil.
• Put pork chops bites in eggs and milk then bread in the flour mixture.
• When the oil is hot put a single layer of breaded chops in the oil and fry.
• While the pork chops are frying put 4 cans of cream of mushroom in a large sauce pan with 2 cans of milk and mix. You can add more milk if you would like. My family like its thick and creamy.
• Put cream of mushroom on low-medium heat. Don't let it scorch.
• When the pork chop bites are fried, take directly from the oil and put into the cream of mushroom soup.
• Repeat until all of the pork chops are fried.
• Make sure cream of mushroom is warm before you serve it.
• Serve over mashed potatoes. This is really good with green beans and hot rolls.

Steps:

• Coat chops with flour. Melt butter in large skillet on medium heat. Add chops; cook 5 to 6 min. on each side or until done (145°F). Transfer to plate; cover to keep warm.
• Add mushrooms and onions to same skillet; cook 5 min., stirring frequently to scrape browned bits from bottom of skillet. Add broth and steak sauce; simmer 5 min. or until sauce is slightly thickened. Stir in sour cream.
• Return chops to skillet; cook 3 to 5 min. or until heated through, turning once to evenly coat chops with sauce.
• Serve chops over rice; top with sauce and parsley.

Steps:

• Rub brown sugar into pork chops. Place chops in shallow dish and pour soy sauce over. Cover and refrigerate. Allow to marinate for one hour.
• Pour the cream of mushroom soup into the crock of a slow cooker. Remove chops from the soy sauce and place on top of soup.
• Cover, and cook on Low until very tender, 6 to 8 hours.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt the butter in a large skillet over medium heat. Add garlic, and saute until fragrant. Season pork chops with salt and pepper, then fry them in the skillet just until browned on both sides, about 3 minutes per side. Remove the pork chops to a baking pan or Dutch oven.
• Pour the mushrooms into the skillet with the pork drippings and garlic, and stir in the sherry and beef broth, scraping any bits of pork that are stuck to the pan. Bring to a boil, then pour over the pork chops in the baking pan. Cover with a lid, or aluminum foil.
• Bake for 45 minutes in the preheated oven, then remove the lid or foil, and continue to bake for another 15 minutes. Remove the chops from the pan to a serving platter, and place the dish on the stove over medium heat. Stir together the cornstarch and water. When the juices in the pan come to a boil, slowly stir in the cornstarch mixture and cook until thickened, about 2 minutes. Spoon sauce over the chops, and serve.

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.

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).

Steps:

• Put pork chops in frying pan.
• Season with salt, pepper, thyme, and onion salt.
• Over medium high heat, brown chops on each side for about 7-9 minutes.
• Add cream of mushroom soup, put on lid an simmer for 5 minutes.
• I usually have mashed potatoes for the gravy-- it is wonderful!

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.