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| GRAVY BAKED PORK CHOPS | |
 4 lean pork chops (1/2 to 3/4-inch thickness) 1/4 tsp. salt 1/8 tsp. pepper pinch of garlic powder 1 large onion, sliced 2 cloves garlic, minced 1 tbsp. butter, melted 1 can Cream of Mushroom soup 2/3 cup evaporated milk (1 small can) 1/3 cup water For easy preparation, choose a skillet with an oven proof handle (like a cast iron pan). Sprinkle pork chops with salt, pepper and garlic powder. On the stove top over medium high heat, brown the pork chops and onion in a skillet with butter. Add garlic after first side is browned (do not allow the garlic to become dark). Turn to brown both sides of the pork chops. Pour off any excess butter after pork chops are browned. The pork chops don't need to be cooked through because they will be finished in the oven. Combine soup, evaporated milk (not sweetened condensed milk!) and water. Pour mixture around pork chops. Bake in a preheated 350°F oven for about 45 minutes, stirring now and then. Note: Instead of baking the pork chops in the oven, if you have a tightly fitting heavy cover for the skillet, they can be finished on the stove top for 45 minutes. Taste and adjust seasonings before serving. Variations: Sliced mushrooms may be added to the gravy. Cream of Celery soup may be substituted for the Cream of Mushroom. Makes 4 servings. Submitted by: CM | |
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recipe reviews #119092
Nikki Worm (South Carolina) says:
OMG! I'm getting old; I've been making this for almost 30yrs now. I use 6-10 lean pork chops seasoned w/ garlic salt, onion salt, salt & pepper, lightly browned in 2 Tbs of oil. 2 cans cream of mushroom soup whisked w/ 1 cup of milk & poured over chops in a 9x13 dish. I heavily season w/ salt & pepper, cover w/ foil & bake @ 350°F for 30min. Uncover & bake 15 min. longer. I serve it w/ hot, buttered egg noodles & peas (mine smothered w/ the gravy). :) HANDS DOWN, ONE OF MY FAV. MEALS!
#121974
Gwen (New York) says:
This is a staple in my extended family... but we must cook in quantity so after browning a dozen or so chops, I place (barely overlapping) in a large casserole dish, mix 2 cans Golden Mushroom soup, 1 can Cream of Chicken soup, half a can of water (never tried the milk but will try this week) and a tablespoon of Worcestershire Sauce. Pour soup mixture over top of chops, cover with foil and bake at 350°F for 45 minutes, uncover and bake another 15 minutes. We usually serve it over long grain rice and have green beans or corn as a side dish. This is served a lot when extended family has Sunday dinner together.
#122440
Betty (West Virginia) says:
This recipe is wonderful, my family loved it.
#122629
Mike (California) says:
Very good and all in one pan. I did it on the stove top. Came out great.
#124392
Sonja (Florida) says:
This was a 4 night dinner! I made a wonderful wild rice & mushroom soup (my husband added a sausage) for 2 nights. Then I did these pork chops with leftover mushrooms & then poured the leftover soup on top & baked. Wonderful every night!
#126118
Masilla (Barbados) says:
Cream of onion soup can also be substituted for the cream of mushroom.
#126367
Brenda Smith (Texas) says:
I tried this recipe and its simple and the pork chops are awesome. Thank you.
#127288
Robin (Florida) says:
I marinated the pork chops in Mojo and then decided to try this so skipped the seasonings. So simple to make.
#127289
Robin (Florida) says:
I marinated the pork chops in Mojo and then decided to try this so skipped the seasonings. So simple to make.
#129373
Colleen (Oregon) says:
I give this 5 stars as it is a requested meal now. I did not have all the ingredients when I first made it so it was the pork chops, evaporated milk, and cream of mushroom soup... It was GREAT! I did try it once with chicken but it made it a little bit greasy but still good... when I hear pork chops this is the recipe I go to every time. Thank You!
#138400
Timothy (Arizona) says:
I cook this recipe on top of the stove and use an extra can of soup. About 10 min. Before it is done I add a package of frozen California style vegetables. I simmer until vegetables are cooked and serve over rice.
#141097
Joyce says:
Made this today for my husband and family for Father's Day dinner. They enjoyed it very much. I liked the fact that I could get this ready and in the oven and had time to get the sides done without being too rushed. They all loved the flavor and it made delicious gravy for the mashed potatoes. Will definitely make this again. My husband even suggested doing it with pork steak next time.
#155856
Spacey (North Carolina) says:
Excellent recipe. Thank you.
#156863
Cathy (Oregon) says:
I have made this for years but I slice potatoes and put on top of this in a casserole dish with lid. It's great.
#162799
Sheri (California) says:
Yummy!
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