Pork chops are a really versatile cut. I fry, bake, and grill pork chops all year. But, like anything, serving them the same way all the time doesn’t make anyone happy. Thankfully I found a new way to make them that both Mr. C and I love! Brown Sugar Dijon Pork Chops made my regular rotation. And I can cook them using every method!
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Lately I’ve been too fatigued to even think of getting something started early in the day in my slow cooker. And I don’t want to have to watch three or four pots while standing over the stove either. But if I do a little pre-cooking I can put everything together and have my meat, potatoes, and vegetables all in one. That’s why I love Creamy Mushroom Pork Chop Bake!
I suppose I could make this dish even easier…
by not cooking the onions. But I love the sweetness caramelized onions bring to it so I don’t mind making them. I just cook them in a little butter until they’re a deep caramel color. And I boil the potatoes for a few minutes so they’re nice and tender when the chops are done.
Then I season both sides of the pork chops with pepper right in a large casserole dish. I don’t use salt as the soup is salty enough.
Next I put the potatoes around the chops and spread the onions and some green beans over the chops.
In a large bowl I mix 2 cans of cream of mushroom soup, Worcestershire sauce, and garlic powder until they’re well combined.
I spread the soup mixture over the pork and vegetables.
Then I cover the dish with foil and put it in the oven. It takes 45 – 60 minutes to bake depending on the thickness of the pork chops.
Now I just put my feet up!
I pull the dish out of the oven when the chops are 145 degrees (for medium rare) and let it rest for a few minutes.
We love the creamy soup enveloping the pork and vegetables. It doesn’t overpower the individual flavors. Instead it pulls them all together.
Creamy Mushroom Pork Chop Bake is terrific because we have a really tasty meal and I spend a lot less time in the kitchen!
Creamy Mushroom Pork Chop Bake
- 3 large potatoes, parked and cut in bite size chunks
- 1 large onion, sliced
- 2 tablespoons butter
- Freshly ground black pepper
- 4 - 6 pork chops, bone-in
- 1 tablespoon garlic powder
- 3 tablespoons Worcestershire sauce
- 2 cans Cream of Mushroom Soup
- Boil potatoes for 10 minutes, drain and set aside.
- Preheat oven to 350
- Season both sides of pork chops with pepper to taste.
- Place in large oven-safe casserole dish.
- Melt butter in a skillet over medium high heat.
- Add sliced onions and cook until onions are well caramelized (about 15 minutes).
- Add minced garlic and cook for 1 minute.
- Spread onions and garlic over chops.
- In a large bowl, mix garlic powder, Worcestershire sauce, and cream of mushroom soup.
- Pour over pork.
- Cover with foil and bake for 45 – 60 minutes.
The weather here has been just insane lately. It’s been bouncing from very warm for the time of year, to seasonable, to incredibly rainy. This calls for some good old comfort food, in my opinion! When you can’t depend on Mother Nature you can definitely depend on Smothered Pork Steaks and Potatoes to make you feel good!
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Recently there was a recipe on a blog I love, What’s for Dinner Moms? and I just had to try it. It makes me laugh that her kids call her “Moms” instead of just “Mom!” Now I usually play more with recipes but this one was so close to what I would have done myself I decided to make it with only one minor change. Next time I’ve decided to do a couple of things a bit differently but I’m so glad I decided to try this recipe! The pork chops were yummy and I’ll definitely be making them again! They are Moms’ Glazed Pork Chops.
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It was cold and very windy today. It definitely feels like winter. That means I’m in the mood for something that will warm me body and soul. I love nice, thick pork chops with a bit of spice to make things interesting. So I’m making my Ragin’ Cajun Pork Chops!
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This is a delicious way to serve rack of pork and it is sure to impress your family and guests. This cut may also be labeled pork loin rib eye. Rack of pork is anatomically the same as a rack of lamb or beef prime rib roast. These cuts all come from the same part of the animals. But rack of pork is a far more economical roast and that’s why it’s perfect when you are entertaining.
I used reverse searing when making this roast. Reverse searing is a method in which you slow cook the roast to start and then really crank the heat up and brown it deeply at the end of the cooking time. The pork turns out tender and really juicy!
After allowing the roast to come to room temperature the oven was set to 300 degrees. This allows the meat to cook all the way through to the center without drying the outer parts of the roast.
I mixed the brown sugar, paprika, garlic powder, cayenne pepper, and salt.
I sprinkled this mixture all over the roast, patting it down on the surfaces. It will kind of melt but don’t let this worry you. It’s not going to drip all off. It was hard not to taste the brown sugar mixture but I reminded myself my fingers had touched raw pork.
The roast went on a rack in a roasting pan with the fat side up and into the oven for about 3 hours. I checked it faithfully every 10 minutes or so after it had roasted about 2 hours and 15 minutes. I don’t want it to overcook. When the roast reached 130 degrees in the center I took it out and allow it to rest for 15 – 20 minutes.
While the pork was resting I turned the oven up to 450 degrees. My oven tends to run hot so you may even want to go to 500 degrees. When the pork had rested and the oven was screaming hot I put the roast back in for about 10 minutes to reverse sear it. This doesn’t take long and you should watch the roast so it doesn’t get too dark.
Once it was nice and brown and kind of crispy on the outside I removed the pork from the oven and allowed it to rest again.
Normally the rack of pork is carved into individual chops but I had my son carve it and wasn’t very clear with my directions. He actually removed the bones (thinking his father might have trouble with them) and carved it like a typical roast. It wasn’t as pretty on the plate but, boy, was it delicious!
I served it with boiled potatoes with cream sauce and broccoli and cheese. Everyone agreed we could eat this several times a week!
Rack of Pork
- 1 (4 1/2 – 5 lb.) rack of pork (it may be labeled pork loin rib eye roast)
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- Pinch cayenne pepper
- 1 cup brown sugar
- 1 teaspoon salt
- Allow pork to come to room temperature.
- Preheat oven to 300 degrees.
- Combine brown sugar, paprika, garlic powder, cayenne pepper, and salt.
- Sprinkle brown sugar mixture on surface of pork and pat it down. *It will be fairly thick on the pork
- Place pork, fat side up, on rack in roasting pan and pour a little water in the bottom.
- Roast pork at 300 degrees until internal temperature reaches 130 degrees (about 3 hours)
- Remove pork from oven and allow to rest for 15 – 20 minutes meanwhile turn the oven up to 450 degrees.
- Return pork to oven and sear for 10 – 15 minutes. Keep an eye on it as it may brown very quickly!
- When the roast is deep brown remove it from oven and allow it to rest for another 10 – 15 minutes.
I was going to start this post writing about the onset of the colder weather and how it made me realize I need to stock my freezer. That’s how I was going to start. I hopped (so to speak) out of bed eager to start cooking. But when I actually began making the freezer meals my body reminded me I’m a professional cripple so making them in a single day wasn’t going to happen. I’ll end up with 31 meals. That makes me happy. But feeling like I cheated in Vegas and was soundly beaten from head to toe…not so much. I had to spread cooking over 3 days so this 12 freezer meal recipes – Day 1.
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Yesterday was not a fantastic day. My hands were terribly swollen when I woke up and it took me a while to even be able to make a loose fist. On top of being stiff and sore all over I had a migraine. The only thing I wanted to do was retreat to my bed and feel sorry for myself but I refused. If nothing else I was determined to make a good dinner and thick, juicy pork chops coated in a slightly spicy breading is my idea of a great dinner! It was time for Bam’s Breaded Pork Chops.
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