Uncle Bills Pork Chops In Mushroom Soup Recipes

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.

Steps:

• Preheat oven to 350°F.
• In a mixing bowl, whisk together egg and 1 tablespoon of cold water.
• Add seasoned bread crumbs to a separate bowl.
• Dip pork chops in the egg mixture, then toss in the bread crumbs to coat well.
• In a large frying pan on medium-high heat, add olive oil, then add coated pork chops and fry for 2 minutes, turn over and fry for an additional 2 minutes or until chops are a golden brown.
• Prepare a 9" x 9" oven-proof casserole dish by rubbing inside with 1 tablespoon of butter.
• Place browned pork chops into the prepared casserole dish in a single layer.
• In a mixing bowl, whisk together mushroom soup, onion soup mix, 3/4 cup of water and whisk well to blend.
• Pour mixture over the pork chops.
• Sprinkle the top of the pork chops with padano cheese.
• Bake in preheated 350 F oven for 45 minutes.
• Reduce heat to 325 F, turn pork chops over and continue to cook for another 15 to 20 minutes or until pork chops are tender.
• *NOTE: Mix together 1/2 cup of sour dough bread crumbs, 1/2 teaspoon of granulated garlic powder, 1/2 teaspoon seasoning salt and 1/2 teaspoon of black pepper.

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:

• Preheat oven to 400°F.
• Prepare a 9" x 9" oven-proof casserole dish by rubbing inside with butter.
• In a frying pan on medium-high heat, add 2 tablespoons of olive oil, then add pork chops and sear for about 3 minutes on each side until lightly browned.
• Transfer the pork chops to the prepared casserole dish in a single layer.
• In a mixing bowl, whisk together, mushroom soup, whole milk, padano cheese, salt, Sambal Oelek and freshly grated nutmeg. Pour mixture over the pork chops.
• Sprinkle the sliced onion over the top, then sprinkle with the grated potato over the top.
• Layer the julienned sweet red pepper over the top.
• Cover tightly with aluminum foil.
• Bake in preheated 400 F oven for 30 minutes.
• Reduce heat to 375 F and continue to cook covered, for another 15 minutes.
• Serve over cooked rice if desired.
• You can double this recipe but will require a larger casserole dish.

Steps:

• In a large heavy bottom cooking pot, heat olive oil and butter over medium-high heat.
• Add onions, leeks, carrots celery and garlic and cook, stirring for about 3 minutes or until vegetables are slightly softened but not browned.
• Add chicken broth, water, bay leaf, thyme and rosemary.
• Bring to boil.
• Cut chicken into bite size pieces and add to soup along with the diced mushrooms.
• Add noodles and bring soup to boil.
• Reduce heat, cover and simmer for 10 minutes or until noodles are tender and the chicken is cooked through.
• Remove bay leaf and discard.
• Stir in parsley, salt and pepper.
• Adjust seasonings to taste.
• Serve soup hot.
• Refrigerate any unused portions.
• NOTE: Homemade Chicken or Turkey Stock is so much better than purchased broth.

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:

• Brown chops in skillet. Remove chops from skillet and drain grease. Put chops back in skillet and pour sour cream and soup over them. Let simmer for 1 hour, turning every 15 minutes or so.