edium-High heat and brown pork chops on both sides in
he slow cooker. Arrange 5 pork chops atop the onion layer
Rinse pork chops and pat dry.
Sprinkle with salt and pepper. Coat with flour.
Brown on both sides in oil in skillet; drain well.
Arrange in single layer in rectangular baking dish. Combine sour cream, soup, soup mix and wine in bowl.
Mix well. Spoon over pork chops.
Bake at 325\u00b0 for 45 minutes.
Serve with wild rice and julienned carrots.
Yields 8 servings.
Fry pork chops.
Slice potatoes lengthwise and place on the bottom of a casserole dish.
Place pork chops on top.
Slice onion and place on top of pork chops.
Open can of soup.
Mix the soup with either 1/2 can of water or milk.
Pour on top of onion. Cover and cook in oven at 350\u00b0 for 30 minutes.
Season pork chops on both sides and brown in frying pan. Cover pork chops with mushroom soup.
Layer sliced potatoes and broccoli (or vegetable of choice) on top of soup and chops.
Cover and lower heat to simmer.
Dinner is done in 30 minutes.
Place chops, potatoes and vegetable on platter.
Add a little water to pan and whisk, then pour sauce on top.
Don't forget to save soup label for Mrs.
McEwan.
Put the pork chops, onions, bay leaves and
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine the mushroom soup, onion soup mix, water and mushrooms.
In a large skillet over medium-high heat, brown the pork chops on each side. Transfer chops to a 9x9 inch baking dish, and cover with the mushroom soup mixture.
Bake in the preheated oven for 1 1/2 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).
Brown pork chops on both sides and drain grease. Using oven dish, layer pork chops, mushrooms and onion. Top with Minute rice. Combine soup and water; pour over mixture. Cover and bake at 300\u00b0 for 45 minutes to 1 hour.
Place pork chops in a 13 x 9 x 2-inch pan.
Chop onion and bell pepper and place on pork chops.
Mix can of mushroom and can of chicken soup together; pour over pork chops.
Cover pan and bake at 350\u00b0 for 1 hour.
Brown pork chops in skillet and drain off fat. Blend together in separate bowl soup, sour cream and water. In large rectangular pan, layer 1/2 the potatoes and sauce; salt and
pepper. Top with 1/2 the browned and drained pork chops. Layer with remaining potatoes and sauce; salt and pepper. Top with remaining pork chops. Bake at 325\u00b0 for 2 hours.
Fry pork chops until done.
Pour soup along with a can of water over the pork chops. Simmer for about 15 to 20 minutes. Salt and pepper to your own taste.
Brown pork chops in a skillet until they turn gray.
Drain the grease.
Place the pork chops in a baking dish.
Top with sliced onion.
Mix the two soups, then pour on pork chops.
Bake at 350 degrees for 20 to 25 minutes.
Brown onion in melted oleo.
Place pork chops in bottom of baking dish.
Sprinkle browned onion over.
Cover with mushroom soup.
Bake in 350\u00b0 oven for 30 minutes or until pork chops are done.
Brown pork chops; drain and add sauerkraut, mushrooms and soup.
Simmer on low until pork chops are done.
Serve over egg noodles.
Preheat oven to 350.
Place chops in lightly greased 9x13 baking dish. Season with salt, pepper, and garlic powder.
Mix stuffing with 1 cup water, melted butter and can of corn.
Spread stuffing mixture into dish, around and covering chops.
Mix soup with 1/2 cup water and pour over stuffing mixture, concentrated mainly over chops.
Sprinkle shredded cheese over all.
Bake uncovered at 350 for 45 minutes.
Butter bottom and sides of 1 1/2 or 2-quart casserole.
In skillet, brown pork chops on both sides.
Remove and set aside. To saucepan add butter and lightly saute onions.
Do not overcook. In strata fashion, layer chops in bottom of casserole, layer of sliced potatoes, then onions.
Pour 1/3 of soup mix over top. Repeat with second layer of chops, etc. ending with top layer of potato slices.
Pour remaining soup mix over top and cover.
Bake at 350\u00b0 for 1 hour or until chops are tender.
Serves 4.
Salt and pepper pork chops.
Place in bottom of covered dish. Place thin slices of potatoes over chops after peeling. Cover with Cheddar
cheese soup (undiluted) and top with onion soup. Cook at 350\u00b0 for 1 1/2 hours.
Pour a little of the soup, undiluted, in the bottom of a baking dish; place the pork chops over soup in a single layer. Pour remaining soup over the top. Layer onions on top of pork chops and seal baking dish with foil. Poke a couple of air holes in the foil and bake at 350\u00b0 for 1 hour 15 minutes.
Put croutons in greased 9 x 13-inch dish.
Sprinkle onions over croutons.
Put pork chops over onions.
Heat soup and water over medium heat until hot and smooth.
Pour over pork chops. Bake covered 1 1/2 hours at 325\u00b0.
Stir mushroom soup, onion soup mix, and white wine together in a slow cooker; add pork tenderloin tips and stir to coat, making sure to separate the pieces of meat.
Cook on Low overnight to 8 hours.