Time 6h20m Yield 6 servings. Number Of Ingredients 7 Steps:
In a large resealable plastic bag, combine the flour, mustard, seasoned salt and garlic powder. Add pork chops, one at a time, and shake to coat. , In a large skillet, brown chops in oil on both sides. Place in a 3-qt. slow cooker. Pour soup over pork. Cover and cook on low for 6-7 hours or until meat is tender.
Time 2h20m Yield 6 serving(s) Number Of Ingredients 12 Steps:
Heat oil in a large skillet over medium-high heat add chops and brown all over. Arrange chops in a 13" x 9" baking dish. Add mushrooms to drippings in the skillet and cook over medium-high heat without stirring for 3 to 4 minutes. Stir in garlic, salt, oregano, basil and pepper. Sprinkle flour over mushrooms and stir to moisten. Pour in wine and bring to a boil. Add cream and chicken broth, simmer, stirring, to thicken. Pour over chops. Cover tightly with a double layer of foil. Bake at 350 for 2 to 2 1/2 hours until pork chops are fork tender.
Time 2h30m Yield 4 Number Of Ingredients 16 Steps:
Whisk together 1/3 cup olive oil, vinegar, garlic, thyme, parsley, and pepper flakes in a bowl. Place pork chops in a glass or ceramic baking dish and pour marinade over top. Marinate in the refrigerator for 1 hour, turning chops after 30 minutes. Preheat the oven to 350 degrees F (175 degrees C). Pour 1/4 cup chicken broth in the bottom of a shallow roasting pan. Remove pork chops from the marinade and shake off excess. Discard any remaining marinade. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown pork chops for 3 minutes on each side. Transfer to the prepared roasting pan and top with onion slices. Cover the pan tightly. Bake in the preheated oven for 30 minutes. While pork chops are baking, prepare sauce. Combine 1 cup chicken broth, milk, white wine, and cremini and white mushrooms in a saucepan over medium heat; cook for 4 to 5 minutes. Add flour and bring to a boil, stirring often until thickened. Lower heat and simmer sauce until pork chops are ready. Remove pork chops from the oven; drain and discard chicken broth. Pour mushroom sauce over pork chops, cover, and return to the oven. Bake until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Time 1h20m Yield 4 serving(s) Number Of Ingredients 8 Steps:
- In a medium bowl, thoroughly blend condensed soup (Do NOT add any water), dry gravy mixes, salt and pepper. Fill one soup can 3/4 full of water and whisk into mixture. Mixture will be very thick. Set aside.
- Sear chops on each side in 1-2 tablespoons of hot oil. Remove from pan and set aside.
- Add one more tablespoon oil, if necessary, to pan.
- Saute onion over medium-low heat until translucent, but crisp/tender - about 5-8 minutes. Stir frequently. Do not allow onions to brown.
- Add garlic and saute for 1 more minute. Do not brown.
- Remove pan from heat.
- Fold onion/garlic mixture into soup mixture.
- Return chops to frying pan.
- Pour soup/onion mixture evenly over chops.
- Cover and bring to a simmer over medium-high heat.
- Lower temperature and simmer gently for 45 minutes to one hour.
- Thinner chops will take about 45 minutes to become really tender.
