Creamy Mushroom Pork Chops

• Meat

  • 8 Pork chops, boneless thick medium

• Produce

  • 1 cup Mushrooms

• Canned Goods

  • 1 Cream of mushroom soup

• Baking & Spices

  • 2 cups Flour
  • 1 Salt and pepper
  • 2 Seasoning salt

• Oils & Vinegars

  • 1 Canola oil

Found on myrecipemagic.com

Description

Ingredients

• 2 cups flour
• 2 seasoning salt ( Lawrys or Johnnys )
• 2 eggs 1 cream of mushroom soup ( can ) 1 cups sour cream 1/2 cups milk to taste salt and pepper 8 boneless pork chops ( medium thick ) 2 cups panko crumbs 1 cup mushrooms ( sliced ) to taste Canola oil Directions In three different dishes, place the eggs (lightly beaten) in one, the flour with the seasoning salt added in another, and the Panko in the last. Dip each pork chop in the eggs, then the flour, then dip lightly again in the egg and last, dip it in the Panko. This will give them a nice crust. Heat the canola oil in a frying pan and brown each pork chop. (The Panko will brown quickly, so be careful not to over cook) Place the pork chops in a greased 9x13 casserole dish. Salt and pepper each pork chop. Cover with foil, and bake in a 300 degree oven for 1 hour. Sautee the mushrooms in a little olive oil until they are soft. Mix together the soup, milk and sour cream. (You can add a little extra milk depending how thick you want your sauce) add the mushrooms. Pour over the top of the pork chops, and recover with foil and cook for another ½ hour. (Cooking time may vary according to how thick your pork chops are. I used pork chops that were about ¾ inches thick.) So DELICIOUS!!! Servings 8 From Sugar n spice gals Complementary Recipe(s) Tangy Pork Ribs Sweet and Tangy Pork Honey Mustard Pork Chops  
• 1 cream of mushroom soup ( can )
• 1 cups sour cream 1/2 cups milk to taste salt and pepper 8 boneless pork chops ( medium thick ) 2 cups panko crumbs 1 cup mushrooms ( sliced ) to taste Canola oil Directions In three different dishes, place the eggs (lightly beaten) in one, the flour with the seasoning salt added in another, and the Panko in the last. Dip each pork chop in the eggs, then the flour, then dip lightly again in the egg and last, dip it in the Panko. This will give them a nice crust. Heat the canola oil in a frying pan and brown each pork chop. (The Panko will brown quickly, so be careful not to over cook) Place the pork chops in a greased 9x13 casserole dish. Salt and pepper each pork chop. Cover with foil, and bake in a 300 degree oven for 1 hour. Sautee the mushrooms in a little olive oil until they are soft. Mix together the soup, milk and sour cream. (You can add a little extra milk depending how thick you want your sauce) add the mushrooms. Pour over the top of the pork chops, and recover with foil and cook for another ½ hour. (Cooking time may vary according to how thick your pork chops are. I used pork chops that were about ¾ inches thick.) So DELICIOUS!!! Servings 8 From Sugar n spice gals Complementary Recipe(s) Tangy Pork Ribs Sweet and Tangy Pork Honey Mustard Pork Chops  
• 1/2 cups milk to taste salt and pepper 8 boneless pork chops ( medium thick ) 2 cups panko crumbs 1 cup mushrooms ( sliced ) to taste Canola oil Directions In three different dishes, place the eggs (lightly beaten) in one, the flour with the seasoning salt added in another, and the Panko in the last. Dip each pork chop in the eggs, then the flour, then dip lightly again in the egg and last, dip it in the Panko. This will give them a nice crust. Heat the canola oil in a frying pan and brown each pork chop. (The Panko will brown quickly, so be careful not to over cook) Place the pork chops in a greased 9x13 casserole dish. Salt and pepper each pork chop. Cover with foil, and bake in a 300 degree oven for 1 hour. Sautee the mushrooms in a little olive oil until they are soft. Mix together the soup, milk and sour cream. (You can add a little extra milk depending how thick you want your sauce) add the mushrooms. Pour over the top of the pork chops, and recover with foil and cook for another ½ hour. (Cooking time may vary according to how thick your pork chops are. I used pork chops that were about ¾ inches thick.) So DELICIOUS!!! Servings 8 From Sugar n spice gals Complementary Recipe(s) Tangy Pork Ribs Sweet and Tangy Pork Honey Mustard Pork Chops  
• to taste salt and pepper
• 8 boneless pork chops ( medium thick )
• 2 cups panko crumbs 1 cup mushrooms ( sliced ) to taste Canola oil Directions In three different dishes, place the eggs (lightly beaten) in one, the flour with the seasoning salt added in another, and the Panko in the last. Dip each pork chop in the eggs, then the flour, then dip lightly again in the egg and last, dip it in the Panko. This will give them a nice crust. Heat the canola oil in a frying pan and brown each pork chop. (The Panko will brown quickly, so be careful not to over cook) Place the pork chops in a greased 9x13 casserole dish. Salt and pepper each pork chop. Cover with foil, and bake in a 300 degree oven for 1 hour. Sautee the mushrooms in a little olive oil until they are soft. Mix together the soup, milk and sour cream. (You can add a little extra milk depending how thick you want your sauce) add the mushrooms. Pour over the top of the pork chops, and recover with foil and cook for another ½ hour. (Cooking time may vary according to how thick your pork chops are. I used pork chops that were about ¾ inches thick.) So DELICIOUS!!! Servings 8 From Sugar n spice gals Complementary Recipe(s) Tangy Pork Ribs Sweet and Tangy Pork Honey Mustard Pork Chops  
• 1 cup mushrooms ( sliced )
• to taste Canola oil

Directions

• In three different dishes, place the eggs (lightly beaten) in one, the flour with the seasoning salt added in another, and the Panko in the last. Dip each pork chop in the eggs, then the flour, then dip lightly again in the egg and last, dip it in the Panko. This will give them a nice crust. Heat the canola oil in a frying pan and brown each pork chop. (The Panko will brown quickly, so be careful not to over cook) Place the pork chops in a greased 9x13 casserole dish. Salt and pepper each pork chop. Cover with foil, and bake in a 300 degree oven for 1 hour. Sautee the mushrooms in a little olive oil until they are soft. Mix together the soup, milk and sour cream. (You can add a little extra milk depending how thick you want your sauce) add the mushrooms. Pour over the top of the pork chops, and recover with foil and cook for another ½ hour. (Cooking time may vary according to how thick your pork chops are. I used pork chops that were about ¾ inches thick.) So DELICIOUS!!!