![]() Step 3 Add the onions to the skillet and cook for about 5 minutes, until lightly golden and slightly softened.Add the pork chops to the pan (work in two batches if the need be) and cook for 3 minutes on each side. Step 2 Heat the oil and butter in a large skillet over medium-high heat.Dredge each side of the pork chops in the flour mixture, then set aside on a plate. Step 1 In a pie plate, whisk together the flour, salt, pepper, cayenne and thyme leaves. ![]() The same goes for these pork chops which are cooked in a super savory, thyme-infused gravy made from condensed cream of mushroom soup, chicken broth, fresh onion and thyme.Īccording to the USDA, pork chops cooked to an internal temperature of 145☏ are safe to eat. Most slow cooker recipes call for cooking meat in some sort of liquid to maximize flavor and tenderness while also avoiding any burning. ![]() (This goes for chicken and beef, too!) This recipe calls for getting a nice golden crust on boneless pork chops then getting a head start on the gravy in the same pan.ĭo I need to add liquid to slow cook pork? But for optimal flavor, it's best to sear the meat in a skillet first. It can make a mean white chicken chili, fall-off-the-bone tender teriyaki ribs, creamy butternut squash mac and cheese, and now, perfectly tender pork chops cooked in and served smothered with a rich onion gravy. The all-star kitchen appliance has so much weeknight dinner potential. If you like crispy pork chops, try these Puerto Rican Fried Pork Chops instead.If you only pull out your slow cooker to make hearty soups, you're seriously missing out. Plus, during the winter I like to have my oven going to keep the house cozy! It’s hands off for those 40 minutes and I can prep the remaining sides for the meal during that time. Cover with lid and cook for approximately 10 minutes.Īs you can see the stovetop method will save you 30 minutes in cook time.Cover with foil and bake approximately 40 minutes.Place in baking dish and pour cream of mushroom on top.Speaking of cooking methods, I usually bake these pork chops, but they can be cooked on the stovetop as well. These smothered pork chops have plenty of flavor without that step and I don’t like to dirty extra pans. If I’m perfectly honest I don’t always take this extra step when making this during the week and they still turn out well! You can also add extra mushrooms if that makes you happy.įor even more flavor (and some color), you may quickly brown the pork chops before baking. I do like to season the pork chops with salt, pepper and garlic for some extra flavor so technically that’s more than 2 ingredients. Two ingredient dinners are lifesavers during the week! Pin my Mexican Pork Stew recipe for later – it only has pork and salsa for a tasty dinner in less than 30 minutes! There are really only two ingredients for this meal: pork chops and a can of cream of mushroom soup. You can use either boneless pork chops or bone-in. The other thing I love about this dish is that it can be easily scaled to make a larger batch if needed or if leftovers are desired. The house smells delicious as it’s cooking – everyone will come running when it’s time to eat! This comfort food classic was a favorite dinner of my dad’s when I was growing up. Serve with mashed potatoes or rice and a green vegetable for a complete meal! I also have the instructions on how to cook them on the stove below if you prefer. These baked boneless pork chops with cream of mushroom soup are smothered in sauce and deliciously tender. Only 2 ingredients required for this super easy, delicious dinner! Cream of mushroom pork chops BAKED – tender juicy pork chops smothered in creamy mushroom gravy.
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