I changed up her recipe a bit, using golden mushroom gravy instead of cream of mushroom…and dusting my pork chops with spice. So the basic idea is that this is a budget meal, as we’ve been on a budget lately. We had a really good cut of pork chop, so they were thick, but small portions, and I added some of my mesquite grill garlic spice before I seared them on both sides.
Next, put them in a casserole dish, cover them with a can of Campbell’s Golden Mushroom soup, and then fill the can with milk and add it to the dish. Add a small can of sliced mushrooms on top, and throw it in a 350 degree oven for an hour.
I made some rice to go with it, then poured some of the gravy that was created by the soup and milk over the rice and over the pork chops when I served it. It tastes pretty good with peas too.