Introduction: PORK CHOPS IN MUSHROOM SAUCE
This is a meal for two. It is for Wifey and me. Yes, I'm the cook. And I do SIMPLE only, nothing elaborate. Depending on the thickness of the pork chops (I used 1/2" ones, bone in) this entire meal takes about an hour. I used microwavable peas and Idahoan instant mashed potatoes for sides. I told you, I do SIMPLE.
Step 1: INGREDIENTS
Two thick pork chops. The ones I use are about 1/2" thick.
A splash of milk
Italian flavored bread crumbs
Cooking oil for frying the breaded chops
One can cream of mushroom soup
One can of mushrooms stems and pieces, drained
Side dishes. Here I used mashed potatoes and peas.
Preheat oven to 350°
Step 2: BREAD THE PORK CHOPS
Here's how I do it. I break an egg, add a dash of milk, whisk well, and dredge the pork chops through the mixture. I pour the bread crumbs in a flat bowl and really coat the chops and set aside.
Step 3: CREAMY MUSHROOM SAUCE
Again, I do simple. I open a can of cream of mushroom soup and pour into a bowl. I open and drain a can of stems and pieces mushrooms and add that to the soup. I mix and set aside. **yawn** Oh, so easy.
Step 4: FRY THE CHOPS
I get the oil hot and test it by splashing in a few drops of water. When the water sounds like popcorn I fry the chops. Five minutes to a side until they are nice and brown. Then I place them in a baking pan, cover with foil and cook at 350° for half an hour.
Step 5: ADD THE SAUCE
After they have cooked for half an hour, take out of the oven, smother with the sauce, replace the foil covering and put back in the oven for about 20 minutes.
Step 6: ENJOY
This is one of Wifey's favorites. If you try it, let me know what you think.
This is easily upgraded to as many chops as you want. Just adjust quantities and cooking time.