This was definitely another fantastic recipe by Paula Deen! Good pick Michele. I really am enjoying the recipes from My Girl Paula. I can never wait to make the next one. This one was easy and I love the fact it was a dinner. I had my boyfriend over for dinner and we both loved it! We served it with rice and green beans. Delicious!
I had two different thickness of pork chops. The thinner ones were the best. They were so tender; you did not need a fork. So, when making, I suggest the really thin pork chops.
I omitted the mushrooms since to me they are yucky!
This recipe is on the Smithfield site and in her The Ladys & Sons, Too book. There were some discrepancies. The book doesn't say how much flour to reserve or to add the butter. I useed the butter version; I didn't notice the differenced until typing this.
1 1/2 - 2 lbs thin center cut boneless pork chopes (8 chops)
1/2 cup all-purpose flour (reserve 2 T)
3 T vegetable oil
2 T butter
1/2 cup chopped onion
1 clove garlic, minced
1 (10.75) ounce can cheddar cheese soup
1 (7 ounce) can boiled mushrooms with broth
1 T Worcestershire sauce
1 tsp The Lady's House Seasoning
Dredge the pork chops in the flour. Heat the oil in a large skillet. Add two or three pork chops, and brown them on both sides until half done. Repeat with the remaining chops. Remove the chops form the skillet.
Add the butter and reserved 2 T of flour into the pan drippings. Stir well over medium heat and add onion and garlic. Saute until the onions are golden. Add the soup, mushrooms, Worcestershire sauce, and House Seasoning. Simmer, stirring, until the sauce is hot and bubbly.
Place a layer of pork chops in a 13x9x2 casserole dish; pour half the sauce over the chops, then add another layer of chops and top with the remaining sauce. (my fit into the bottom of a 9x9 dish)
Bake at 275 degrees for an hour and a half unitl the pork chips are tender.
Serve over rice or noodles.