Baked Pork Chops In A Mushroom Sauce

Baked Pork Chops In A Mushroom Sauce

Mushroom Pork & Potato Bake 

Pork chops baked with potatoes in a creamy mushroom and onion sauce.

INGREDIENTS

  • 6 pork chops
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • garlic powder to taste
  • 2 tablespoons butter
  • 2 large onions, finely chopped
  • 1 to 2 cloves garlic
  • 1 large can of mushrooms or sliced fresh mushrooms
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 1/4 cups milk
  • 4 cups thinly sliced potatoes (You can leave skin on or remove)

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
  2. Rub pork chops with salt, pepper, and garlic powder. Melt butter in a skillet over medium-high heat, add chops, and brown on both sides. Remove from skillet. Place onions and garlic in skillet, and cook until browned. Add mushrooms and cook until done. Pour in mushroom soup and milk; stir until blended. Remove from heat, and set aside.
  3. Arrange sliced potatoes evenly in prepared baking dish. Arrange chops on top of potatoes. Pour soup mixture over chops.
  4. Bake, covered, for 30 minutes in the preheated oven. Uncover, and bake 30 minutes more, or until potatoes are tender.

Nutritional Information

Servings Per Recipe: 6
Amount Per Serving:
Calories: 339
Total Fat: 15.1g
Cholesterol: 52mg
Sodium: 1145mg
Total Carbs: 32.2g
Dietary Fiber: 2.9g
Protein: 18.9g

Notes: I am going to try this recipe with chicken breasts next time. I added the mushrooms and the garlic to this recipe. I used sliced portabella mushrooms and it was great!

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Ribs To Die For…

I found this recipe over at The Kitchen Sink. The ribs came out awesome! I will admit that being a bit lazy, I did not make the Bourbon Glaze but I instead used a really good BBQ sauce. The key is to cooking the ribs in the pineapple juice! My youngest daughter doesn’t like BBQ sauce so we left hers plain and she ate every last piece!

Bourbon-Glazed Baby Back Ribs
Bon Appetit

5 tablespoons honey
1/4 cup bourbon
1 1/2 tablespoons hoisin sauce
1 tablespoon Dijon mustard
1 tablespoon plum sauce
1 1/2 teaspoons mild-flavored (light) molasses
1 1/2 teaspoons soy sauce
1 1/2 teaspoons Worcestershire sauce
3/4 teaspoon hot chili paste (such as sambal oelek)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 2 1/4- to 2 1/2-pound racks baby back pork ribs
1 cup unsweetened pineapple juice

Whisk first 11 ingredients in small bowl.

Do ahead: Glaze can be made 1 day ahead. Cover and refrigerate.

Preheat oven to 350°F. Place long sheet of heavy-duty foil on each of 2 large rimmed baking sheets. Sprinkle rib racks on all sides with salt and pepper. Place 1 rib rack on each foil sheet. Fold up sides of each foil sheet around rib rack to form boat-like shape. Pour 1/2 cup pineapple juice over each rib rack. Fold up foil to seal packets. Bake until ribs are tender, about 2 hours.* Remove ribs from foil packets. Transfer to roasting pan; pour any juices from foil over and cool.

Do ahead: Can be made 1 day ahead. Cover with plastic wrap; refrigerate.

Prepare barbecue (medium heat). Cut each rib rack in half. Grill until browned, brushing frequently with glaze and turning often, about 10 minutes. Cut racks between bones into ribs.

* The original recipe calls for baking the ribs for 1 hour, but Epicurious commenters suggested 2 hours.