Start with up to six bone-in pork chops and spread them out in a lightly greased 9×13 dish. If you have extra time, you can sear the pork chops quickly in a skillet just to give them some extra browning. Then sprinkle on pepper and a little Tony’s seasoning, or whatever seasoning you like to use.
Empty one can of cream of mushroom soup into a mixing bowl and add one can of water. Stir in one tablespoon Worcestershire sauce and a couple of cloves of minced garlic. Pour the sauce over the chops and add a tablespoon of unsalted butter. You could also go ahead and add some rice and a little extra water.
Cover tightly with tin foil and place in the oven for about thirty minutes. Remove the foil and bake another fifteen or twenty minutes. If you’re using more pork chops and they overlap, then you’ll need to move them around during baking so the ones on the bottom end up on the top.
Empty one can of cream of mushroom soup into a mixing bowl and add one can of water. Stir in one tablespoon Worcestershire sauce and a couple of cloves of minced garlic. Pour the sauce over the chops and add a tablespoon of unsalted butter. You could also go ahead and add some rice and a little extra water.
Cover tightly with tin foil and place in the oven for about thirty minutes. Remove the foil and bake another fifteen or twenty minutes. If you’re using more pork chops and they overlap, then you’ll need to move them around during baking so the ones on the bottom end up on the top.
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| Baked Pork Chops and Cream of Mushroom Soup |
