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Prep Time: 15 Minutes Cook Time: 105 Minutes |
Ready In: 120 Minutes Servings: 6 |
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A simple, and surprisingly low fat (though certainly not low-sodium) entree that seems to just improve over time. The first pork chop recipe I've ever had that reheated well. You can use any type of pork chop you choose, I have used everything from center cut to sirloin, bone-in, boneless, it's all the same. The soup not only tenderizes the pork, it also serves as a perfect gravy, with no additional work required. Ingredients:
6 pork chops |
2 (14 1/2 ounce) cans campbells condensed golden mushroom soup (not cream of mushroom) |
8 ounces mushrooms, rinsed and sliced |
1 large onion, cut in half then sliced |
2 -3 garlic cloves, minced |
kosher salt and pepper |
olive oil |
Directions:
1. 1. Preheat oven to 300. Heat 2-3 teaspoons oil in dutch oven over medium to medium-high heat until shimmering.
2. 2. Meanwhile, pat chops dry with paper towels, then season with salt and pepper. Place in hot oil and cook until pork chops release from pan and are golden.
3. 3. Remove chops and sautee onions until softened. Add garlic and mushrooms and continue cooking until onions turn golden and mushrooms are cooked.
4. 4. Mix in condensed soup and return chops, making sure to cover them completely.
5. 5. Cover and cook for 2-3 hours. Meat should be fork tender. Continue cooking if it isn't.
6. 6. Enjoy chops with mashed potatoes, everything topped with the mushrooms and gravy.
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