Post by wilderness on Aug 1, 2023 11:10:16 GMT -5
Mushroom Pork Chops-coktocook
Serves:4
OMG--these chops were beyond delicious! Talk about melt in your mouth tender-never had to take a knife to them! The gravy was creamy and great too! Normally I do not cook with thick pork chops, but I am very happy I gave these a try. DH went back to the store today and bought 4 more chops to wrap and put into the freezer, so I know we'll see this entree again in the future!-----Lori
Ingredients:
2 pounds thick pork chops or pork steaks (I made with 2 thick chops)
Salt and pepper to taste
2/3 cup panko bread crumbs
2/3 cup seasoned bread crumbs
2 Tbsp. fresh parsley, divided (I used dried)
1 tsp. garlic powder
2 eggs, beaten1 Tbsp. oil or more for browning
8 ounces of mushrooms
2 cans condensed mushroom soup, 10.5 oz. each
Instructions:
1--Preheat oven to 350*F.
2--Season chops with salt and pepper.
3--Combine panko and seasoned bread crumbs, 1 1/2 tsp. pf parsley and garlic powder.
4--Dip chops into beaten eggs and then into bread crumb mixture.
5--Heat oil in a large skillet and add pork chops. Brown on both sides, about 3-4 minutes per side. Repeat with remaining pork chops adding more oil if needed.
6--Place pork chops in a large baking dish. Top with sliced mushrooms and mushroom soup. Cover with foil.
7--Bake 1 1/2 to 2 hours. Pull back the corner of the foil and check one of the chops. Should be fork tender. If not, bake 20-30 minutes longer.
8--Garnish with parsley and serve next to mashed potatoes and another vegetable of your choice.
Notes:
*Use a blade chop, should chop, sirloin chop or pork steaks. Lean pork chops will not work well in this recipe--you want something with a bit of marble and a bit more fat for best results.
*In place of the canned mushroom soup, you can make your own homemade mushroom soup, or top this casserole with your favorite creamy mushroom sauce.
* If your pork is tough, it likely needs MORE TIME. Cover it back up and put it int the oven for another 20-30 minutes.
*My breadcrumbs were all panko. The amount was more than needed for just 2 porkchops.
*Makes more gravy than needed for just two porkchops. Probably could cut soup to one can. I froze leftover gravy and will serve it in the future.
*I was not in a rush for dinner, so I went low and slow with my two chops. I did 250* for 2 hours and then I bumped it up to 300* for the last hour.
Serves:4
OMG--these chops were beyond delicious! Talk about melt in your mouth tender-never had to take a knife to them! The gravy was creamy and great too! Normally I do not cook with thick pork chops, but I am very happy I gave these a try. DH went back to the store today and bought 4 more chops to wrap and put into the freezer, so I know we'll see this entree again in the future!-----Lori
Ingredients:
2 pounds thick pork chops or pork steaks (I made with 2 thick chops)
Salt and pepper to taste
2/3 cup panko bread crumbs
2/3 cup seasoned bread crumbs
2 Tbsp. fresh parsley, divided (I used dried)
1 tsp. garlic powder
2 eggs, beaten1 Tbsp. oil or more for browning
8 ounces of mushrooms
2 cans condensed mushroom soup, 10.5 oz. each
Instructions:
1--Preheat oven to 350*F.
2--Season chops with salt and pepper.
3--Combine panko and seasoned bread crumbs, 1 1/2 tsp. pf parsley and garlic powder.
4--Dip chops into beaten eggs and then into bread crumb mixture.
5--Heat oil in a large skillet and add pork chops. Brown on both sides, about 3-4 minutes per side. Repeat with remaining pork chops adding more oil if needed.
6--Place pork chops in a large baking dish. Top with sliced mushrooms and mushroom soup. Cover with foil.
7--Bake 1 1/2 to 2 hours. Pull back the corner of the foil and check one of the chops. Should be fork tender. If not, bake 20-30 minutes longer.
8--Garnish with parsley and serve next to mashed potatoes and another vegetable of your choice.
Notes:
*Use a blade chop, should chop, sirloin chop or pork steaks. Lean pork chops will not work well in this recipe--you want something with a bit of marble and a bit more fat for best results.
*In place of the canned mushroom soup, you can make your own homemade mushroom soup, or top this casserole with your favorite creamy mushroom sauce.
* If your pork is tough, it likely needs MORE TIME. Cover it back up and put it int the oven for another 20-30 minutes.
*My breadcrumbs were all panko. The amount was more than needed for just 2 porkchops.
*Makes more gravy than needed for just two porkchops. Probably could cut soup to one can. I froze leftover gravy and will serve it in the future.
*I was not in a rush for dinner, so I went low and slow with my two chops. I did 250* for 2 hours and then I bumped it up to 300* for the last hour.
