This traditional frijoles de la olla dish just involves cooking pinto beans. For your upcoming fiesta, prepare a batch!
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
| Yield: | 6 pork chops |
Ingredients
- 6 pork chops
- Salt and pepper to taste
- 1 small onion, diced
- 1 (10.75 ounce) can cream of mushroom soup
- 1 cup dry white wine
- 1 (8 ounce) package sliced mushrooms, cleaned
Instructions
- Heat a fry pan to medium-high. Season the pork chops on both sides with salt and pepper. Quickly brown the pork chops in the pan, 3 to 4 minutes per side. No need to cook them all the way, as they’ll finish cooking in the oven. Remove them from the pan and set aside.
- Preheat oven to 350 degrees F.
- Leave the juices from the browned pork chops in the pan. Add the diced onion and saute until tender, about 5 minutes. Add the soup, white wine, and mushrooms. Stir until mixed. Remove from heat.
- Add the browned pork chops, and any juices that may have accumulated, back into the pan with the sauce. Spoon some sauce on top of the pork chops. Cover and place in the oven; bake for about 45 minutes. Take the lid off and bake an additional 15 minutes. Serve with the sauce.
- You can use either boneless or bone-in pork chops.
Nutrition Facts
| Calories | 190 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 1 g |
| Protein | 17 g |
| Saturated Fat | 2 g |
| Sodium | 379 mg |
| Sugars | 2 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
The recipe didn’t specify what kind of pan to use on the stove/oven, but it wasn’t a problem using my stainless steel one. The only difference I made was adding olive oil to the pan before browning the meat. Worked great, loved how just adding the onions loosened up what did stick to the pan, and when this baby was done, the flavors were phenomenal. I semi-generously massaged salt/pepper into the meat. Only wish I took a picture.
These came out ever so tender and I used rice vinegar diluted to a 50% ratio with water in exchange for the white wine. I will add a little heavy cream and cornstarch to thicken the mushroom sauce next time. All in all, great recipe.
These sauce is amazing. Admittedly, I don’t usually use soup mix and this one surprised me. My chops turned out a bit tough. That is why 4 stars. I followed the recipe exactly. I will try again, the sauce is so good, next time, I will try the crock pot based on other reviewers and see.
Quite easy/quick to make with basic ingredients. I made it with no alterations (yeah I know that is unusual). Use a 12 inch pan if you conserve cooking utensils and plan to cook it in oven. The sauce was fairly thin and I wasn’t wowed with the taste. If I make it again: might try a red wine and thicken the sauce a bit with some flour or tapioca starch.
Yum! I used about 2.5 # Boston Butt, chopped into chunks. I skipped browning the meat. I preheated the oven to 400, and when I put the Dutch oven in, immediately turned it down to 300. Cooked covered for 90 minutes then uncovered for @ 60. According to Cook’s Illustrated, the key for this cut of pork is to let it be at 200 degrees F internal temp for an hour.
Very good
Pork chops were very dry.
This was a very simple recipe to follow. Quick and not very time consuming. I used bone-in Pork Chops. After browning there wasn’t a lot of rendered fat, so I added 2tps of butter to the onions. All in all, this recipe came out perfect and I will be making this again! Pair this with a good Chardonnay or Piot Grigigo and you have a wonderful dinner! Cheers.
Very flavorful and tender, not dried out as pork chops can get too easily! Will be a go to for pork chops for sure……thanks!
Followed to the T and came out magnificent
It was great! A keeper for sure, we both really enjoyed it. I LOVE mushrooms so this was a good fix for that!
This was super delicious …thank you soooooooo much for sharing it !!!!! I followed the recipe to a tee….but since we are a gravy – mushroom loving family ….I added 2 cans of mushroom soup and 3 cans of mushrooms (which was 6.6 ounces each)….and it only added to the yumminess !!!! Will definitely add this to my recipe box to make more often
This was delicious. First time i started it had to leave the house suddenly so after browning the meat and onions i threw it all in the slow cooker and left. Excellent. The second time i followed directions and baked it in the oven. Only change i made was I didn’t use the recommended 6 chops. Just my husband and me and it was to much meat?. Delicious. Lots of gravy to go with mashed potatoes. Will definitely make this again. So easy and so good.
Made the recipe as written (shock and gasp!) The chops were moist and gravy was delicious. This will definitely be a made again recipe. I served it with left over grilled fresh veggies. Thank you!
Easy and savory. I love mushrooms so I used a variety of them.
This was OK, but not nearly as good as the Smothered Pork Chops with Bourbon and Mushrooms that doesn’t use the canned cream of mushroom soup, which I find to be too salty and “metallic” tasting. The pork chops really do need to be at least one inch thick and bone in though, or it will be dry and tasteless. Don’t overcook it either or it will be like sawdust.
Absolutely Delicious, Beings From Louisiana I Just Kicked It Up A Touch, With The Onions I Added Garlic, Bellpepper, Celery, Cayenne, Then Added The Mushrooms & The Soup…
Yes
After I took the chops out of the pan, it seemed pretty dry, so I added some butter to it. I also sauteed the mushrooms with the onions in the butter and sprinkled with some garlic powder. I didn’t want to open a bottle of wine, so I used a combination of white cooking sherry and cooking marsala. I baked for 50 min. covered. This was excellent.
Good recipe. i followed 100%. i have made the same basic meal in the slow cooker. I prefer that method ,however this is a lot faster and almost as pleasing. Served with steamed asparagus and mini carrots.
These are the best Pork chops ever. Tender. Moist. Flavorful. I’ll be making these again and again. The only change I’ll make will be to make 1-1/2 times the amount of sauce so there will be plenty to spoon over the noodles I serve on the side. I used dry sherry for the wine. Same wine I use for my chicken ala King. I did use a jar of drained mushroom slices instead of fresh mushrooms to cut the prep time and it was still deelish.