Pork and Mushroom Casserole |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 2 |
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Tender, tasty pork chops in a creamy vegetable sauce. I paired it with Carol Bullock's Greek Potatoes (Greek Potatoes) and it was a big hit. Also served green beans and sliced carrots. I omitted the salt from the chops as there was enough in the (low sodium) soup for our tastes. Ingredients:
4 -6 pork loin chops, 3/4-inch thick |
salt and pepper, and |
paprika |
2 tablespoons butter or 2 tablespoons margarine |
1/2 cup chopped celery |
1/2 cup chopped onion |
1 tablespoon parsley |
1 (10 ounce) can reduced-fat reduced-sodium condensed cream of mushroom soup |
1 (10 ounce) can mushroom stems and pieces, drained |
1/3 cup water or 1/3 cup milk |
Directions:
1. Season chops with pepper and paprika. Saute chops at low temperature in butter. Season with salt*(optional).
2. Transfer loin chops to baking dish or casserole.
3. Combine celery, onions, parsley flakes, mushroom soup, mushrooms and water.
4. Pour the mushroom mixture over the pork chops.
5. Cook convered, in 350F oven for 30 minutes.
6. Turn chops, stir sauce and cook for another 30 minutes or until meat is no longer pink.
7. *add optional salt after chops are browned.
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