Prep: 10 min. / Cook: 45 min.
Yield: 4 servings
1 tablespoon olive oil
3/4 cup milk
1/4 cup water
1 (10.75 ounce) can condensed cream of mushroom soup
8 oz sliced mushrooms
Salt and pepper
Preheat oven to 350 degrees F (175 degrees C).
Season pork chops with salt and pepper to taste. Heat the olive oil in a large skillet over medium high heat. Sauté the pork chops in the oil for about 5 minutes per side.
In a separate medium bowl, combine the milk, water and soup. Place the pork chops in a 9x13 inch baking dish, scatter the mushrooms, and pour the soup mixture over the top.
Bake at 350 degrees F for 45 minutes.
Serve with rice, potatoes, or possibly pasta.
Notes:
- I've also sprinkled paprika over everything just before putting it in the oven.
- If your chops are thinner, you'll want to cut the sautéing time and the baking time. Mine were about 1/2" thick, so I probably cooked them for about 3 minutes per side (enough to get a little golden) and then baked them for about 35 minutes. They were cooked through but still very tender.
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