- 6 to 8 pork chops
- 1 Vidalia onion
- 2 (10 ounce) cans cream of mushroom soup
- 1 pound white mushrooms, rinsed and trimmed then diced.
- Balsamic vinegar
- Olive oil
- 1 (6 ounce) can evaporated milk
Preheat the oven to 350 degrees.
: Place 3 tbsp of butter, 3 tbsp olive oil and a drizzle of balsamic vinegar in a skillet large enough to also brown the chops. Heat until butter melts and mix thoroughly.
Saute the mushroom pieces until cooked through.
Remove the mushrooms with a slotted spoon, add more butter and olive oil as needed and brown the pork chops on each side.
Place in a large baking dish, layer with sliced onions. Top with mushrooms.
Mix uniluted mushroom soup with exaporated milk and pour over the chops.
Bake for 45 minutes in preheated oven.
Sign Up to be a Tasting Partner!
Enter your email below and you will be the first to know about new wines, recipes, wine articles, and new additions to the Vastewine app.