A long time family favorite!…

Fresh sauteed mushrooms may be replaced for the canned, do not use the thin fast fry chops for this

Servings 4-6

Ingredients:

• 6 center-cut pork chops (about 3/4-inch thick)
• fresh ground black pepper
• oil, for browning the pork chops
• 2 (10 3/4 ounce) cans condensed golden mushroom soup, undiluted
• 1/4 cup grated Parmesan cheese
• 1/4 cup light cream (optional, use for a thinner sauce)
• 1 medium onion, chopped
• 1 teaspoon garlic powder
• 1 (10 ounce) can sliced mushrooms (or use fresh sauteed in butter before using in this recipe)
• 1 cup grated cheddar cheese (optional or to taste)

Instructions:———————————–

• 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).