BAKED MUSHROOM PORK CHOPS

BAKED MUSHROOM PORK CHOPS image

Provided by Carol Parkhurst

Time 1h30m

Number Of Ingredients 8

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4 3/4" bone-in pork chops
yellow mustard for spreading on chops
2 Tbsp canola oil
1 can(s) cream of mushroom soup, undiluted
1 can(s) milk, whole or 2%
1 can(s) 4 oz. mushroom pieces, undrained
salt and pepper
4 large baking potatoes (optional)

Steps:

1. 1. SPREAD A LIGHT COAT OF MUSTARD ON BOTH SIDES OF PORK CHOP. ALSO, SPRINKLE EACH SIDE WITH SALT AND PEPPER
2. 2. FRY IN THE CANOLA OIL, ABOUT 5 MINUTES ON EACH SIDE, LIFTING THE CHOP SLIGHTLY TO CHECK ON THE BROWNING. TURN OVER TO BROWN THE OTHER SIDE. **DO NOT TURN OVER MORE THAN ONCE, OTHERWISE YOU'LL LOSE ALL THOSE GOODIES NEEDED TO STICK TO THE CHOPS.
3. 3. EITHER IN A POT ON THE STOVE OR IN A BOWL IN THE MICROWAVE - COMBINE THE SOUP, MILK AND MUSHROOMS. STIR WELL AND HEAT UP A BIT.
4. 4. IN A OVEN DISH, PUT 1/4 OF THE SAUCE ON THE BOTTOM. PLACE THE FRIED PORK CHOPS ON TOP AND COVER WITH THE REST OF THE SAUCE. (CHOPS MAY BE LAYERED, JUST PUT A SPOON OR TWO BETWEEN THE CHOPS. MAKE SURE YOU PRESS THE CHOPS INTO THE DISH).
5. 5. COVER DISH, BAKE IN A 350 DEGREE OVEN FOR 30 MINUTES - UNCOVER AND BAKE ANOTHER 30 MINUTES. IF YOU NOTICE THE GRAVY MAY BE GETTING TOO DRY ADD A BIT OF HOT MILK. THIS MAKES A NICE DARK GRAVY.
6. 6. I ALSO PUT SOME POTATOES TO BAKE ALONG WITH THE CHOPS. I LIKE TO ALSO SERVE THIS WITH SOME CARROTS THAT ARE TOSSED WITH A TBSP. BROWN SUGAR AND BUTTER.
7. **DOUBLE THE RECIPE TO SERVE HUNGRY MEN [I'M SURE THEY WILL WANT SECONDS] - CHOPS MAY BE LAYERED - JUST PUT A LITTLE SAUCE BETWEEN THEM. THEY WILL STILL BAKE IN THE SAME TIME.