GOLDEN PORK CHOPS
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.
Provided by Izzy The Terrible
Categories Pork
Time 2h15m
Yield 6 chops, 6 serving(s)
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 300. Heat 2-3 teaspoons oil in dutch oven over medium to medium-high heat until shimmering.
- 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. Remove chops and sautee onions until softened. Add garlic and mushrooms and continue cooking until onions turn golden and mushrooms are cooked.
- 4. Mix in condensed soup and return chops, making sure to cover them completely.
- 5. Cover and cook for 2-3 hours. Meat should be fork tender. Continue cooking if it isn't.
- 6. Enjoy chops with mashed potatoes, everything topped with the mushrooms and gravy.
Nutrition Facts : Calories 347.4, Fat 19.2, SaturatedFat 6.8, Cholesterol 84.1, Sodium 1242.2, Carbohydrate 15.3, Fiber 0.9, Sugar 5.2, Protein 27.8
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