Pork Chops Coated With Panko
There’s a reason that we all love the food from our childhood’s or most of them and it’s because that was years before things got all fancy-schmancy in the food world. Like Panko Pork Chops. These were the epitome of a classy dinner back in the day, with the parmesan panko crust fancying up what normally would have been cooked in cream of mushroom soup or simply pan fried into hockey pucks.
There are a few commonly asked questions when it comes to making Panko Pork Chops:
The answers to 1 and 2 are the same when it says breaded you are looking to use Panko rather than breadcrumbs. While you can use breaded, Panko is crispier! And how long do you cook them? It’s not about how long, it’s about until they reach 145 °F in the middle and you can safely eat them.
A few reasons why you should be making this retro classic:
- We are lucky now that pork doesn’t need to be cooked until it’s dry as a bone which in itself breathes new life into all of these old recipes.
- Pork can now safely be cooked to an internal temperature of 145 °F, making a huge difference in the texture of porkchops.
- I find that the main reason a lot of people don’t choose to make porkchops anymore is because of the old guideliens where we had to cook the meat to a show leather temperature.
Just look at that crust. Absolutely divine.
Helpful Tools And Ingredients
You really only need a good oven-proof skillet like this one, and you can even make do without one but you’ll just have to use an extra dish. But seriouslyif you don’t have a good cast iron skillet then do yourself a favor and order one right now!
I use my skillet all the time, much more so than my stainless cookware. It’s pretty much non-stick and is the best way to get a good sear on any meat.
- Bone-in pork chops, ½-inch thick
- Cajun seasoningI like Tony’s
- Canola oil
Karlynn’s Tips & Tricks For Making The Best Baked Potato
- Use canola oil. Yes, I know that everyone uses olive oil but here’s a secret: restaurants know that olive oil can give high-temperature baked goods a slightly bitter taste sometimes. More than one of my professional chef friends have sworn up and down this is how you make potatoes that are crispy and not bitter. Too easy, right? It can depend on the quality of the oil, how long it’s in the oven but the best way is to use a neutral flavoured oil for the best taste possible. Buy a nice cold-pressed canola oil and see how amazing it is! Here is a really good, seemingly non-biased article on canola oil, it’s very enlightening.
- Bake these on a wire rack to get the air circulation under the potatoes as well.
- Allow yourself extra time. I laugh at recipes that tell you potatoes are baked in 45 minutes never, ever have I been able to do it! I don’t know what’s wrong with me, but mine take a solid 60-75 minutes every single time.
- Sea salt is going to rock your world on these potatoes. We demolished the potato skins like a pack of wolves and the skins are where most of the nutrients are!
- While these baked potatoes are really good loaded up with everything like sour cream, bacon and cheese, I do beg you to try these with just some butter and pepper. Not only does it keep the calorie count down if that’s a concern, it really allows you to enjoy the actual flavour of the potato and skin. Plain, simple and delicious.
Happy baking!
Love,
Karlynn
Also Check: Pacific Foods Tomato Basil Soup
How To Make Baked Cream Of Mushroom Pork Chops Perfectly
- Start by preheating your oven to 350 degrees and use salt and pepper to season each side of the pork chops.
- Melt the butter in a skillet over medium heat and then add the butter and onions.
- Make sure that you fry the onions until they’re tender, add in the garlic, and keep frying for another minute.
- Once the onions are sorted, leave them aside and start to saute the pork chops in the butter. You just need to do this for 3-4 minutes each side until they’re nicely browned.
- Combine the milk and soup until you have a smooth mixture, and pour it over the pork chops.
- Bake at 350 degrees around 25 minutes or until the pork reaches a minimum of 145 °F in the middle.
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Read Also: Grass Fed Beef Soup Bones
Baked Pork Chops With Onion Soup Mix
These No Peek Pork Chops & Rice are a favorite in our house. They are super easy to make and they taste great!!! The pork chops are super tender, and I absolutely LOVE the rice. I could just eat this yummy rice and be happy! This No-Peek Pork Chops and Rice has become our go-to Sunday dinner. I love that I can just mix it up, pop it in the oven and forget it! Whip up some green beans or asparagus while the casserole is cooking and dinner is done!
Why You Will Love These Creamy Mushroom Pork Chops:
- Pork is a great protein to add to your diet! Depending on the cut of pork, every 3 ounces is packed with 22-24 grams of protein. 20-30 grams of protein per meal is a great way to fuel your body. Who doesn’t love that?
- Creamy delicious comfort food. Comfort food hits deep in the soul. Opening up a can of cream of mushroom soup brings me back to childhood and all the memories. But this pork chop recipe takes it up a notch beyond anything from your childhood days!
- They are so easy to make. You will be amazed by how easy these creamy mushroom pork chops are to make. Sear each side for a couple minutes, sauté the mushrooms , and then smother and bake until pork is done. Serve it up!
- Minimal ingredients and prep. Very few ingredients needed to make this dish and for some, all pantry or kitchen staples. I always have a few cans of soup sitting around and even some canned mushrooms just in case. When I have some good pork chops, this recipe is calling my name!
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How To Sear Pork Chops
For the amazing seared crust that makes any pork chop taste special, make sure you pat the meat dry and give the pan or skillet plenty of time to heat up before cooking. I also recommend using a cast iron pan in order to achieve a higher heat point. They are durable, not expensive, easy to clean and can be used both on the stove and in the oven!
This particular pan is made by Lodge and it has sleek design most cast iron pans lack and is 12 inches in diameter! If its unavailable, you can also use this 12 inch skillet. Do you realize how roomy those skillets are? Inexpensive, no chemicals, easy to use both on stove top and in the oven. They are my favorite skillets for those reasons.
How To Make These Cream Of Mushroom Pork Chops:
Brining the pork chops for about 30 minutes prior to cooking makes for the very best, juicy pork chops. If you have time, I highly recommend it. Simply dissolve the salt and sugar into the water and add peppercorns and smashed garlic cloves if desired. Place the pork chops into the brine and allow to sit for about 30 minutes and up to a few hours. If brining for longer than 30 minutes, place in the refrigerator.
After brining the pork chops, rinse and pat dry. Season generously with sea salt and pepper on both sides. Combine garlic powder and paprika. Run into each side of the pork chops.
- Brine pork chops.
- Pat dry and season.
Use an oven safe pan. I prefer cast iron but my cast iron skillet is not big enough for several bone in pork chops.
The key to sear the pork chops is a super hot pan. Make sure the pan is HOT and then place the seasoned pork chops in it and sear to brown each side about 2-3 minutes. The pork chops will start to pull away from the pan slightly and that is typically a sign to flip.
Once the pork is browned on each side, you have the option to sauté the mushrooms slightly. Remove the pork from the pan and add the mushrooms to cook for 2-3 minutes to soften. This part is technically not necessary because the mushrooms will cook in the oven, but I like the buttery tenderness of sautéed mushrooms.
- Brown the pork chops.
- Sauté mushrooms and then add cream sauce.
Read Also: Vegetable Soup Diet For Weight Loss
How Do I Make A Quick Baked Potato
There is a trick to making fast baked potatoes that aren’t quite as good as fully baked but will still finish in the oven, and that’s using your microwave to start out the cooking process fast. This does remove about 50 minutes of baking time!
Cream Of Mushroom Pork Chops
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Cream of mushroom pork chops are ready in about 45 minutes! This is a quick and easy, flavorful weeknight dinner recipe that goes great with mashed potatoes or rice!
Quick and easy weeknight dinner ideas can be one of a busy parent’s worst frustrations, which is why meal planning is so important!
And why I love this recipe for Cream of Mushroom Pork Chops!
What can you put together that tastes good, isn’t fried, didn’t come from a fast-food place, doesn’t break the bank and doesn’t require you to stand over the stove stirring for an hour?
Because let’s be realeveryone wants to feed their kids good food, but no one has time to get home from work and spend two hours in the kitchen cooking dinner.
It’s just not happening!
Recommended Reading: Soup And Dip Mix Companies
How To Make A Baked Potato In The Oven
- Preheat your oven to 400 °F.
- Pierce each potato 3-4 times with the tines of a fork.
- Coat each one well in canola oil, then sprinkle heavily with flaked sea salt all over. You need to get a good crust of salt.
- Place on a wire baking rack in the middle of a baking tray and place the potatoes on top.
- Bake in the oven for 60-75 minutes or until they are fork tender. Remove and cool slightly on the baking sheet.
How Do You Tenderize Pork Chops Before Baking
How to Make Tender Pork Chops
Also Check: Lipton Onion Soup Mix Pork Roast Recipe
How To Make A Baked Potato Basics
You would think that baking a simple potato wouldn’t have so many questions around it, but like anything else in cooking and baking, there are factors that affect the best way to make them! Here are a few basics for baking potatoes that will help you make the best tones ever!
Do I Bake Potatoes With Or Without Foil Is Foil Faster
It is thought that baking potatoes in foil speeds up the cooking process, but for my crispy skinned potatoes, you must leave the foil off. If you enjoy potatoes that are soft skinned, then you will wrap them in foil and bake them to achieve that result. However this is all about getting that salty, crispy potato skin on the outside that is so darn amazing!
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Creamy Mushroom Pork Chops
Right now there is also a lot of wonderful positive things going on in the world.
Nature and the environment enjoyed the break from so many humans being out and about.
Families are spending quality time together and building stronger bonds. Theyre also gathering around the table and sharing meals together.
Many folks are starting their own vegetable garden or raising chickens, something that used to be common in every household, to be a bit more self sustaining when times are unpredictable.
Ive had my own little flock of 3 hens for about a year now and I just love collecting fresh eggs from our own coop.
Baked Pork Chops With Cream Of Mushroom Soup Recipe
What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 21 baked pork chops with cream of mushroom soup recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
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Tips For Tender Juicy Pork Chops
- Put the pork chops in frozen. This extends the cooking time and is the single best trick for juicy pork! You have to plan ahead and freeze your chops in one layer in a bag so that you can pull them apart easily without defrosting.
- Using thin pork chops :If you don’t have thick pork chops, I would start the rice cooking for an hour, THEN add in the frozen thin pork chops on top. Place them on top and then push them gently into the mixture.
- As you see, I leave the fat on the edge of the pork chop, another trick to prevent them from drying out. Simply remove after cooking!
- If you have defrosted pork chops, add them in an hour after cooking the rice, even if they are thick cut. Pork only has to be cooked to 145 °F now to be safe!
You can always substitute in chicken in this recipe is it is more forgiving, especially since I usually use chicken thighs in my Mushroom Soup Chicken and Rice Casserole .
How is everyone doing today? How are things in your part of the world? Mike and I have hunkered down with the kids and pulled them out of school for the week before spring break and we are practicing social distancing.We were going to go to Vegas and cancelled that of course. I am stocked up on food for making recipes to entertain you all, Mike has alcohol galore to make you daily cocktails inspiration and we are here to entertain and take your mind off of everything.
Love,
Karlynn
