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PORK CHOPS IN CREAM OF MUSHROOM SOUP FULL

PORK CHOPS IN CREAM OF MUSHROOM SOUP FULL

Serve these pork chops over some Lemon Dill Rice for a full dinner, or pair with a Kale Caesar Salad for a quick and healthy meal! For something a little fancier, serve alongside a Cornbread Casserole or with Bacon Wrapped Asparagus. These crock pot pork chops with mushroom soup also freeze well. Adding a bit of milk or cream can help think out the refrigerated sauce. You can easily reheat these pork chops in the microwave, or reheat in a pan. Store leftovers in the fridge for 3 to 4 days. Serve over rice, noodles, or mashed potatoes.You can add a number of seasonings to switch up the flavors: paprika, garlic salt, onion powder, oregano, or even ranch dressing mix.Any kind of condensed soup will work for this recipe, but I like the flavor of cream of mushroom paired with the pork chops. Ingredients 1 tablespoon canola oil 4 bone-in pork loin chops 2 teaspoons dried minced garlic 1 cup milk (10-3/4-ounce) can Cream of Mushroom soup 2 teaspoons dried minced onion 1 teaspoon ground black pepper 2 (4-ounce) cans sliced mushrooms, drained Coat pan with canola oil and heat over medium heat.You can also use fresh dill if you have it on hand. Her baked stuffed pork chops with cream of mushroom soup recipe has long been a favorite with our family, especially.

For some extra flavor, add 1 to 2 tablespoons of dill weed. My mom, Gloria, was a terrific home-cook.

Serve the pork and sauce with hot cooked rice or noodles, if desired. Step 2 Cover and cook on LOW for 8 to 9 hours or until the pork is fork-tender. Pour the soup mixture over the pork and onion. Layer the pork and onion in a 3 1/2-quart slow cooker. Reduce heat simmer uncovered 5 minutes, stirring occasionally. Step 1 Season the pork with salt and pepper.

Place chops in an 11x17-inch baking dish. Add pork chops and cook, turning halfway, until browned on both sides, about 2 minutes per side. Heat oil in a large skillet over medium-high heat. Dredge pork chops in flour mixture shake off excess. Mix together flour, salt, and pepper in a rimmed plate.

You can use boneless pork chops, but try to choose chops that are on the thicker side and still have some marbling. Stir in soup and onions heat to boiling, stirring occasionally. Preheat the oven to 350 degrees F (175 degrees C).

The best dairy medium to add to the condensed soup. Use a good quality condensed soup this the backbone of flavor for this dish. These easy cream of mushroom pork chops are so simple to prepare and cook in the slow cooker all day for an easy and healthy meal that's ready to serve by dinner time! 📖 Substitutions and Variations To sear the boneless pork chops in butter for flavor and olive oil to prevent the butter from burning.

Several cuts of pork would work well for this recipe, including shoulder, sirloin, or a blade chop.

Bone-in chops with some good marbling typically yield the best results when it comes to tenderness and flavor in the slow cooker.

Keep it covered and the residual heat should do the rest of the job.

If you're really worried about your pork chops drying out, you can turn off the crock pot when they hit an internal temperature of about 140 degrees F.

If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. (-) Information is not currently available for this nutrient. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.