Mushroom Pork Chops

It really doesn't get any easier than this! This meal is so easy to make and it tastes so good! You can feed a family of four for under $10 with this dinner, and it is perfect for the evenings when you don't have time to cook and you just need something to stick in the oven. I'm not sure if this recipe actually comes in one of the Pampered Chef cookbooks. I got the recipe at a Pampered Chef show a few years ago, stapled together with some other recipes for the Deep Covered Baker.

You could pair anything you'd like with this dish. We had a simple baby spinach salad on the side with fresh tomatoes from my tomato plants. You just can't beat walking out your door and picking a fresh ripe tomato off of your own plant. SO much more flavor than any tomato I have ever bought in a store! But as I said, you could pair anything you'd like with the chops - corn, green beans, roasted red potatoes... the salad and pork chop was just enough for us.

The recipe calls for 1/4 cup white wine to be mixed in with the soup and garlic, but I imagine you could substitute that with water if you did not want to use wine. I, on the other hand, love cooking with wine - whether the recipe calls for it or not! ;-)

This one is too easy and yummy not to try!!

Mushroom Pork Chops

Recipes for Your Pampered Chef Deep Covered Baker

Prep time: 5 min  Cook time: 45 min  Yield: 4 servings

4 (4 oz) boneless pork chops

1 can cream of mushroom soup

1 clove garlic, crushed

1/4 cup white wine

1. Preheat oven to 325°F. Empty 1 can of cream of mushroom soup into baker. Crush clove of garlic; mix in 1/4 cup white wine. Place thick sliced pork chops on top, cover with lid. Bake for 45 minutes.