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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Beef Barley Mushroom Soup

This is what we are having for dinner tonight. Due to the fact that my husband acquired some hog meat I am using cubed pork instead of the beef.

Beef Barley Mushroom Soup
1 large onion, minced
1/2 lb very lean beef stew meat, cut into 1/2 inch cubes
3 carrots, diced
3 celery stalks, diced
1/2 lb small white mushrooms, stems trimmed, quarted
1/4 lb shiitake mushrooms, stems trimmed, quarted
1 bay leaf
3 tbs minced Italian flat-leafed parsley
1 cup pearl barley
1 tsp salt
1/4 tsp black pepper
1 can (48 ounces) chicken broth
2 cups water
  1. Lightly spray a 4 to 6 quart slow cooker with vegetable oil cooking spray.
  2. Place the meat, onion, carrots, celery, white & shiitake mushrooms, bay leaf, parsley, barley, salt, and pepper in the slow cooker. Pour the broth and water over all and stir to combine.
  3. Cover and cook on low for 5 to 7 hours, or until the meat, vegetables, and barley are tender. Add salt to taste.
Yield: 6 servings
Nutritional Information Per Serving:
Calories: 281 (from fat 70)
Fat: 8g (Saturated 2.5g)
Cholesterol: 24mg
Sodium: 969mg
Carbohydrate: 38g (Dietary Fiber 8g)
Protein: 17g

Baked Chicken & Mushrooms

I am going to try this recipe next week. I will be omitting the cheese from this recipe to reduce the fat and cholesterol.  

Baked Chicken and Mushrooms
From Light & Tasty
INGREDIENTS
6 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon paprika

1/2 pound fresh mushrooms, sliced
1 tablespoon butter or stick margarine
1/2 cup sherry or chicken broth
3 green onions, chopped
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup shredded part-skim mozzarella cheese
DIRECTIONS    
     Arrange chicken in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 15 minutes.
    Meanwhile, in a large nonstick skillet, saute mushrooms in butter for 5 minutes. Add the sherry or broth, green onions, garlic, salt and pepper. Bring to a boil. Pour over chicken. Bake 10-15 minutes longer or until chicken juices run clear. Top with cheese. Bake for 3-5 minutes or until cheese is melted. 
Yield: 6 servings.
Nutrition Facts
One serving: (1 chicken breast half)
Calories: 198
Fat: 6 g
Saturated Fat: 3 g
Cholesterol: 79 mg
Sodium: 361 mg
Carbohydrate: 3 g
Fiber: 1 g
Protein: 31 g
Diabetic Exch: 4 lean meat.