Back when I was growing up the typical housewife had on her menu at least 5 casseroles- or one for every workday of the week. We ate a lot of meat back then but it seems as though the portions, being smaller, didn't harm us. Anyway, the pork chop was a staple meat in almost every household and the casserole always made its way in somehow!
serves 4
- 1 tablespoon canola oil (you could use any light oil)
- 1 onion, cut into 1/4-inch thick strips
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 4 pork loin chops (about 1/2-inch thick)
- 1 (10-3/4-ounce) can of reduced-sodium condensed cream of mushroom soup*
- 2 teaspoons Dijon-style mustard
- 3/4 cup low-sodium chicken broth
- 1/2 teaspoon dried thyme leaf
- 1 cup sliced mushrooms
- Preheat the oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
- In a large skillet over medium-high heat, heat oil and saute onions for 10 to 12 minutes, or until golden.
- Remove to a plate.
- In a shallow dish, combine flour, salt, and pepper; mix well.
- Coat pork chops in flour mixture evenly on both sides.
- Cook pork chops in the same skillet over medium-high heat for 4-5 minutes, or until browned on both sides.
- Place in baking dish.
- In a medium saucepan over medium heat, combine the remaining ingredients and cook for 5 minutes, or until hot.
- Pour over pork chops and top with onions.
- Bake for 25 to 30 minutes, or until pork is no longer pink in the center.