Best 9 Uncle Bills Breaded Pork Loin Chops In Mushroom Soup Recipes

UNCLE BILL'S BREADED PORK LOIN CHOPS IN MUSHROOM SOUP

Steps:

• Preheat oven to 350°F.
• In a mixing bowl, whisk together egg and 1 tablespoon of cold water.
• Add seasoned bread crumbs to a separate bowl.
• Dip pork chops in the egg mixture, then toss in the bread crumbs to coat well.
• In a large frying pan on medium-high heat, add olive oil, then add coated pork chops and fry for 2 minutes, turn over and fry for an additional 2 minutes or until chops are a golden brown.
• Prepare a 9" x 9" oven-proof casserole dish by rubbing inside with 1 tablespoon of butter.
• Place browned pork chops into the prepared casserole dish in a single layer.
• In a mixing bowl, whisk together mushroom soup, onion soup mix, 3/4 cup of water and whisk well to blend.
• Pour mixture over the pork chops.
• Sprinkle the top of the pork chops with padano cheese.
• Bake in preheated 350 F oven for 45 minutes.
• Reduce heat to 325 F, turn pork chops over and continue to cook for another 15 to 20 minutes or until pork chops are tender.
• *NOTE: Mix together 1/2 cup of sour dough bread crumbs, 1/2 teaspoon of granulated garlic powder, 1/2 teaspoon seasoning salt and 1/2 teaspoon of black pepper.

UNCLE BILL'S PORK CHOPS IN MUSHROOM SOUP

Steps:

• Preheat oven to 400°F.
• Prepare a 9" x 9" oven-proof casserole dish by rubbing inside with butter.
• In a frying pan on medium-high heat, add 2 tablespoons of olive oil, then add pork chops and sear for about 3 minutes on each side until lightly browned.
• Transfer the pork chops to the prepared casserole dish in a single layer.
• In a mixing bowl, whisk together, mushroom soup, whole milk, padano cheese, salt, Sambal Oelek and freshly grated nutmeg. Pour mixture over the pork chops.
• Sprinkle the sliced onion over the top, then sprinkle with the grated potato over the top.
• Layer the julienned sweet red pepper over the top.
• Cover tightly with aluminum foil.
• Bake in preheated 400 F oven for 30 minutes.
• Reduce heat to 375 F and continue to cook covered, for another 15 minutes.
• Serve over cooked rice if desired.
• You can double this recipe but will require a larger casserole dish.

PORK LOIN CHOPS WITH MUSHROOM ONION GRAVY

Steps:

• Heat olive oil in large fry pan.
• Add onion and cook 5 minutes then add mushrooms and cook 2-3 minutes.
• Add garlic and cook 1 minute.
• In the meantime, mix the self rising flour with salt and pepper to taste in a shallow dish and dredge the chops. Save 1 tablespoon of the flour for later.
• With a slotted spoon, remove the veggies from the pan and set aside.
• Brown the chops about 2-3 minutes each side and remove from the pan.
• Return the veggies to the pan, add the chicken stock and place the chops on top, moving them around so they become immersed in the liquid.
• Bring to a boil then lower the heat. Cover and simmer 10-15 minutes until pork is tender.
• Remove pork to a plate and keep warm.
• Mix the leftover tablespoon of dredging flour with the cold water and stir into the pan until thickened.
• Spoon gravy over chops to serve.

UNCLE BILL'S FRENCH MUSHROOM SOUP

Steps:

• Rinse both mushrooms in cold water and immediately pat dry with paper towels.
• Cut mushrooms into quarters and then slice thinly, 1/8 inch thick.
• In a large heavy bottom soup pot, melt butter on medium heat.
• Add mushrooms and saute for 5 to 6 minutes or until liquid from the mushrooms has mostly evaporated.
• Sprinkle flour over mushrooms and cook for 1 minute, stirring often.
• Gradually stir in chicken broth, water and chicken soup base and bring to boil, about 5 minutes, stirring often so the bottom does not burn.
• Add thyme, bay leaf and green onions.
• Reduce heat, cover and simmer for 20 minutes.
• Remove bay leaf and discard.
• In a mixing bowl, whisk together egg yolks and whipping cream.
• Slowly add 1 cup of hot broth mixture from the soup pot to the egg/cream mixture, whisking constantly until incorporated. This prevents the egg yolks from cooking.
• Return mixture to the soup pot, adding slowly and whisking all the time while adding.
• Heat over low heat until hot, about 5 minutes.
• Add white pepper to taste.
• Serve soup sprinkled with minced parsley.

EASY PORK CHOPS WITH CREAM OF MUSHROOM SOUP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix together flour, salt, and pepper in a rimmed plate. Dredge pork chops in flour mixture; shake off excess.
• Heat oil in a large skillet over medium-high heat. Add pork chops and cook, turning halfway, until browned on both sides, about 2 minutes per side. Place chops in an 11x17-inch baking dish.
• Stir canned soup and water together in a small bowl until well blended. Pour over pork chops and sprinkle with 1/2 of the fried onions.
• Cover and bake in the preheated oven until bubbling, about 50 minutes. Stir in sour cream and top with remaining onions.
• Return to the oven and bake, uncovered, until sauce is hot, about 10 minutes more.

BREADED/BAKED MUSHROOM PORK CHOPS

Steps:

• Heat a fair amount of olive oil.
• Dust one chop with flour.
• Then cover chop with egg.
• Give the chop a good coating of cracker crumbs.
• Add your favorite seasoning now. (I like Big Jim's Famous Seasoned Salt and lots of pepper).
• Repeat the process for the rest of the chops.
• Fry chops in olive oil on high heat till brown.
• Throw them in a baking dish and spread the first can of soup on top of the chops. Put the rest on the dish and add the mushrooms. Cover with foil.
• Throw them in a preheated oven at 350°F for 60 minutes.
• Uncover for the last 10 minutes.

BREADED PORK TENDERLOIN

Steps:

• Slice tenderloin into 1/4 inch rounds. Place rounds between sheets of plastic wrap and pound until thin.
• Preheat oven to 325 degrees F (165 degrees C).
• Beat eggs and milk together and pour into a shallow dish or bowl. Set aside. In a separate dish or bowl combine breadcrumbs with garlic salt, oregano, salt and pepper. Mix all together. In a large skillet heat oil over medium high heat. Meanwhile, dip tenderloins in egg mixture, then coat with bread crumb mixture. When oil is hot, add coated tenderloin to skillet and fry until golden brown on both sides (not cooked through)!
• Place browned tenderloin in a 9x13 inch baking dish lined with aluminum foil. Fry any leftover eggs and bread crumbs together for 'breadings'. Add 'breadings' to baking dish. Cover tightly and bake in the preheated oven for about 45 minutes or until meat has reached an internal temperature of 145 degrees F (63 degrees C).

BREADED PORK CHOPS WITH MUSHROOM-ARUGULA SALAD

Steps:

• Preheat oven to 475 degrees. On a rimmed baking sheet, toss mushrooms with 2 tablespoons oil. Season with salt and pepper and roast 35 minutes.
• Meanwhile, in a food processor, pulse bread until coarse crumbs form. Toss crumbs with 1 tablespoon oil and parsley; season with salt and pepper. Spread mustard on one side of each pork chop. Press into crumbs; transfer to a rimmed baking sheet, crumb side up. Bake until pork is cooked through, 15 to 20 minutes. Toss together mushrooms, arugula, 2 teaspoons oil, lemon juice, and salt and pepper to taste. Serve alongside pork with lemon wedges.

BAKED PORK CHOPS WITH CREAM OF MUSHROOM SOUP

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place sliced onion pieces on the bottom of a glass baking dish. Lay pork chops over the onions. Cover chops evenly with cream of mushroom soup. Add water and bouillon to the top, breaking up bouillon cubes to get the flavor spread out. Cover with aluminum foil.
• Bake in the preheated oven, stirring the gravy once or twice, until no longer pink in the centers, about 1 hour. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).