Dixieland Pork Chops
Recipe from Smithfield

A recipe so good, it'll make you want to move down South!


Dixieland Pork Chops

by 4  people

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Servings: 8
Total Time: 1 hr 30 mins
Related Categories: Baked Pork Chops, Boneless Pork Chops, Casseroles, Dinner, Pork, Pork Chops
 
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Ingredients
  • 1 1/2 to 2  pounds
    thin Smithfield center-cut boneless pork chops (8 chops)
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  • 1/2  cup
    all-purpose flour (reserve 2 tablespoons)
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  • 3  tablespoons
    vegetable oil
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  • 2  tablespoons
    butter
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  • 1/2  cup
    chopped onion
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  • 1  clove
    garlic
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  • 1  10.75-ounce can
    cheddar cheese soup
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  • 1  7-ounce can
    broiled mushrooms with broth
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  • 1  tablespoon
    Worcestershire sauce
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  • 1  teaspoon
    House Seasoning
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Directions
1.
Dredge the pork chops in the flour. Heat the oil in a large skillet, add two or three chops, and brown them on both sides until half done. Repeat with the remaining chops. Remove the chops from the skillet.
2.
Add the butter and reserved 2 tablespoons of flour into the pan drippings. Stir well over medium heat and add onions and garlic. Saute until the onions are golden.
3.
Add the soup, mushrooms, Worcestershire sauce, and House Seasoning. Simmer, stirring, until the sauce is hot and bubbly.
4.
Place a layer of pork chops in a 13x9x2-inch casserole dish; pour half the sauce over the chops, then add another layer of chops, and top with the remaining sauce. Bake at 275 degrees F for an hour and a half, until the pork chops are tender.

Serving Suggestions
Serve over hot creamy grits, white rice, or egg noodles.
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