Pork Chops
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- Carbohydrate 6.7872 g
- Cholesterol 22.885 mg
- Fat 8.94385 g
- Fiber 0 g
- Protein 8.49491666666667 g
- Saturated Fat 2.38647833333333 g
- Serving Size 1 1 Serving (84g)
- Sodium 669.692916666667 mg
- Sugar 6.7872 g
- Trans Fat 2.416495 g
- Calories 142 calories
Step-by-step
- Preheat oven to 350.
- Heat olive oil in skillet. Season chops with salt, pepper and garlic powder. Brown chops on both sides.
- Place in oven proof dish and pour in cream of mushroom soup, dry onion soup mix, milk and water. Cover dish tightly with foil. Bake for 30 to 40 minutes.
Skillet Searing and Heat Management
Unlike pan-fried chops that rely entirely on dry heat, braised preparations require two distinct cooking phases to develop texture. Heat olive oil in a heavy-bottomed skillet over medium-high heat until the fat shimmers, ensuring the pan is hot enough to trigger the Maillard reaction without scorching the seasonings. Brown the chops for roughly two to three minutes per side until a golden crust forms, locking in the surface proteins before transferring the meat to a baking dish. Controlling the initial sear prevents the pork from releasing excessive moisture into the pan, which would otherwise steam the exterior instead of frying it.Baking Dish and Foil Sealing Requirements
This recipe mandates an oven-proof dish paired with heavy-duty aluminum foil to trap steam during the thirty to forty minute bake at 350 degrees Fahrenheit. Covering the vessel tightly prevents the liquid—a combination of cream of mushroom soup, milk, water, and dried onion mix—from evaporating prematurely into the oven cavity. If your baking dish lacks a tight-fitting ceramic lid, crimp the foil edges tightly around the rim of the vessel to maintain the internal moisture pressure required to tenderize thicker cuts of meat.Adapting for Dietary Needs
Modifying this preparation for different nutritional requirements involves targeted ingredient swaps rather than structural changes to the method. Substitute the standard dairy milk and cream soup with unsweetened plant-based milks and mushroom purees if you need to accommodate dietary restrictions, keeping in mind that lower-fat substitutes may curdle if heated too rapidly.
