Add onions. Remove from oven and let rest 5 minutes. Number of Servings: 4 Cream of Mushroom Pork Chops with juicy and tender pork chops smothered in rich and creamy mushroom soup! Place in oven at 350 for 1 hour. Season both sides of the pork chops with your salt, pepper, seasoning salt, and garlic powder. Place your frozen pork chops on top of the rice and gently immerse the chops into the soup and cover it completely so that the pork chops don't dry out. Stir together soup, water, rice and 1/4 teaspoons pepper in a 3 quart casserole. My mom used to make these for our family all the time. Pour mixture over pork chops. Mix remaining 1/2 can of soup with milk and pour over chops and rice. 7 g Once the porkchops are done, the mushroom soup is a wonderful gravy to serve over the pork chops and the white rice … Place pork chops in cooker – season with salt and pepper if you like. sliced mushrooms, cream of mushroom soup, rice, oil, pork chops and 1 more Pork Chop Casserole Learning the Ropes...One Recipe at a Time cream of mushroom soup, onion soup mix, frozen peas, seasoning salt and 7 more This comforting Mushroom Pork Chops dish makes an easy dinner recipe for … In a large bowl, mix condensed soups, onion soup mix, mushrooms (drained) and water. Cook on high for 4 to 5 hours or on low for 7 to 8 hours. Cover dish the first 45 minutes, uncover for the last 15. Cover with foil or a lid and cook for 1 1/2 hours OR until the rice is tender and the pork has reached a temperature of 145°F . Mix well. Pork Chops with Cream of Mushroom Soup. Place chops on top of rice. Salt and pepper chops and place on top of rice. About 5 minutes. I had three huge boneless pork chops we had first intended to butterfly and grill. In fact, y'all love my Country Pork Chops and Rice Bake, which is a similar recipe for baked pork chops with cream of mushroom soup and onion soup mix.By contrast, today's recipe takes advantage of a quicker stovetop method to fry the pork chops … pork chops, cream of mushroom soup, eggs, garlic salt, onion salt and 2 more Smothered Pork Chops Soul Food And Southern Cooking vegetable oil, paprika, vidalia onion, water, garlic powder, seasoned salt and 3 more Brown both sides of the pork chops in the skillet. After mixing this together good in the skillet return the pork chops and simmer on low for about 30 minute. Cook rice as usual (rice, water, butter) Mix 1/2 can soup with 1 cup milk. I added 1 can of cream of mushroom soup 12 ounces of sour cream parsley salt pepper and garlic. They are my favorite and are wonderful served with white rice. of olive oil to coat the bottom of the pan and heat to medium high heat. Cover and bake at 350* for 1 1/4 hours or until meat is done and liquid is absorbed. *Be sure to watch out for bones when using bone-in pork chops. In a large skillet, add the 2 tbs. The classic combination of pork chops with cream of mushroom soup has been a favorite for decades. Once the porkchops are done, the mushroom soup is a wonderful gravy to serve over the pork chops and the white rice if you choose to fix it as a side. These were good. I made sure the chops were good and brown on both sides and around the edges before I added the soup mixture. Total Carbohydrate 2 %, (10 1/2 ounce) can cream of mushroom soup. Mix into rice. Spread across bottom of pyrex dish. Mix it in good an be sure you scrape all the goodies off the bottom. After mixing this together good in the skillet return the pork chops and simmer on low for about 30 minute. Remove the porkchops from the skillet and add the can of soup and the milk. They ended up in the skillet however!