PORK CHOPS GOLDEN MUSHROOM SOUP RECIPES
CAMPBELL'S GOLDEN MUSHROOM SOUP PORK CHOPS - FOOD.COM
This is a super fast, delicious recipe. My mother made it when I was young and now I serve it to my husband. You may use boneless chicken in place of pork.
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Sprinkle salt, pepper and garlic powder on the chops.
- Heat a skillet and add oil to coat.
- Brown the chops on each side from 5-10 minutes depending on thickness,Cook until juices run clear then remove from pan.
- Add can of soup and water to the hot pan and stir Sprinkle in rosemary Heat until boiling.
- Put chops back in and cover Cook another 5 minutes on low.
- Serve with mashed potatoes as the gravy is YUMMY!
Nutrition Facts : Calories 344.6, FatContent 15.6, SaturatedFatContent 5.6, CholesterolContent 129, SodiumContent 744.1, CarbohydrateContent 6.3, FiberContent 0.1, SugarContent 1.9, ProteinContent 42
PORK CHOPS AND POTATOES IN MUSHROOM SAUCE - FOOD.COM
This is an easy meal to put together, but the results are a very tasty dinner. When the recipe was given to me, it said one can of soup, but because we like everything saucy, I use two cans....it's just a matter of taste.
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in fry pan Add onions& cook until soft Salt& Pepper chops& add to fry pan and fry lightly on both sides Remove from pan& drain on paper towel Heat oven to 350 Blend the soup& milk together Grease a casserole dish Add potatoes, then pork chops, then pour the soup mixture over everything Bake for 40 minutes covered, then another 15 to 20 minutes uncovered.
Nutrition Facts : Calories 543.3, FatContent 24.3, SaturatedFatContent 8.6, CholesterolContent 94.6, SodiumContent 722, CarbohydrateContent 48.8, FiberContent 4.9, SugarContent 3.8, ProteinContent 32.3
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Total Time 31 minutes
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From foodnetwork.com
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Category main-dish
Cuisine american
- Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.
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