Here is an easy pork chop dinner that’s perfect when you want something warm and comforting. I’m using three thick cut pork chops along with simple mushroom gravy. First I rinsed the mushrooms, gave them a quick chop while I got everything else ready.
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Then I browned the pork chops in plant butter for about 3-4 minutes on each side. For the gravy, I combined cream of mushroom soup, one can of water, the chopped mushrooms, and a packet of dry onion soup mix. Mix it all together.
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Pork Chops Baked in Onion Soup Mix Mushroom Gravy
Ingredients
Method
- Preheat oven to 350°F. Set out a dish fitting three thick-cut pork chops in one layer, such as a 9×13-inch dish. Rinse, dry and chop mushrooms.
- Melt 2 tablespoons plant butter in a large skillet over medium-high heat. Brown chops about 3-4 minutes per side; transfer to baking dish, still partially cooked.
- Mix condensed cream of mushroom soup, one soup-can of water, chopped mushrooms and dry onion soup mix; pour over chops.
- Bake at 350°F. Samantha estimates 60-90 minutes; timing depends on chop thickness and pan. Editorial check: start measuring after 30 minutes; remove chops once thickest centers reach at least 145°F away from bone. Do not bake the full stated time if already done. Loosely cover with foil if gravy reduces too much.
- Near baking’s end, melt remaining 1 tablespoon plant butter in a skillet over medium heat. Cook trimmed asparagus about 5-8 minutes, turning occasionally, until tender-crisp. Sprinkle with lemon pepper.
- Rest chops at least 3 minutes before serving with mushroom gravy and asparagus.
Notes
Then you pour that mixture right over the browned pork chops and bake it at 350 for about an hour, hour and a half. While those bake, I made asparagus with a little plant butter and lemon pepper seasoning. The pork chops come out tender with all that creamy mushroom gravy.
