Smothered Pork Chops in Onion and Mushroom Gravy

When I was growing up this recipe was a once-a-monther   I think of this classic as a Sunday meal. Given the relatively inexpensive ingredients, the simplicity of the preparation and the heartiness of the meal, it is easy to understand why my Mom turned to this recipe so often.  I suspect my Grandma Dot made pork chops this way for her family so in that sense, it is truly a classic family recipe.  Mom typically serves the meal with steamed red potatoes, peas and apple sauce. Although it can be prepared on the stovetop or in a crockpot,  Mom and I both agree the chops come out better when it is cooked in the oven.


Prep Time: 10 Minutes
Bake Time: 55 Minutes
Servings: 4

INGREDIENTS:

• 1 Tbsp oil
• 4 1½ inch thick pork chops
• Ground Black Pepper (to taste)
• ½ lb Fresh mushrooms-sliced
• 1 can Campbell's Cream of Mushroom Soup
• ½ of a soup can of milk
• ½ pkg Lipton Onion Soup mix

DIRECTIONS:

• Set Oven to 350°
• Season chops with ground black pepper, (Note: The Lipton soup will probably provide adequate salt.)
• Brown the chops in a fry pan--about 4-5 minutes per side.
• In a small sauce pan, combine condensed soup, milk and ½ package of Lipton Onion Soup.  Heat until just barely bubbling.
• Place chops in a Pyrex baking dish.
• Deglaze the pan with a small amount of water and gently scrape the bottom of the pan.
• Pour drippings into the mushroom soup mixture.
• Cover with mushrooms.
• Pour the mushroom soup mixture over the top.
• Cover with Pyrex lid or aluminum foil. Keep your oven clean by placing the baking dish on a cookie sheet.
• Bake for 45 minutes.
• Check occasionally to make certain there is enough liquid.
• Remove foil and continue baking for another 10 minutes.

Serve with a starch like steamed red potatoes,peas and apple sauce.