Kittencal's Baked Mushroom Pork Chops
October 14, 2011
"Comfort food all the way, fresh sauteed mushrooms may be replaced for the canned, do not use the thin fast fry chops for this"
- Serving Size: 1 (191.6 g)
- Calories 254.3
- Total Fat - 16.8 g
- Saturated Fat - 8.1 g
- Cholesterol - 50.2 mg
- Sodium - 945.9 mg
- Total Carbohydrate - 8.4 g
- Dietary Fiber - 2.2 g
- Sugars - 3.1 g
- Protein - 18.2 g
- Calcium - 354.8 mg
- Iron - 1 mg
- Vitamin C - 2.2 mg
- Thiamin - 0.3 mg
Preheat oven to 350 degrees F.
Butter a 13 x 9-inch baking dish.
Heat oil in a skillet over medium-high heat (use enough oil to coat the bottom of your skillet).
Season the pork chops with black pepper and brown on both sides in hot oil (about 3 minutes per side).
Place the browned pork chops in the baking dish in one layer.
In a bowl combine all remaining ingredients except the cheddar cheese, until well blended, then pour over the chops (lifting and turning the chops to coat with the sauce).
Cover and bake for about 45 minutes (cooking time will vary depending on the thickness of your pork chops).
Uncover and bake for another 15 minutes.
At the end of cooking sprinkle with grated cheddar cheese and return to oven for a few minutes to melt the cheese (the cheddar cheese is only optional).
Tips & Variations
No special items needed.