• 4-6 pork chops (bone-in or boneless)
  • 1 can (10.5 oz.) golden mushroom soup
  • 1 cup fresh mushrooms; sliced
  • 1 cup of milk
  • 1 TBSP Worcestershire sauce
  • 1 TBSP prepared mustard
  • salt & pepper to taste


0 Mins

Cook Time

0 Mins

Prep Time

Recipe Description

This dish has been one my family have enjoyed for years and it's my pleasure to share it.  It's a wonderful recipe for pork & pineapple lovers.
 The preparing of this recipe is very simple & for even more convenience it's a great one for the crock pot or slow cooker.

**See notes for helpful suggestions**

Recipe Directions

Preheat oven 350°F.

Prep all pork chops with a little salt & pepper on both sides.

In a hot skillet, sear pork chops on both sides for 1-2 minutes. Just want the chops to be slightly cooked on the outside only. Place on plate for 5 minutes to let chops rest.

Line bottom of baking dish with pineapple & fresh mushrooms, then place pork chops on top, try not to crowd or layer the pork chops. Then on top

Mix together golden mushroom soup, milk, honey, mustard & Worcestershire sauce then pour soup mixture over pork chops & pineapples.

Bake at 350°f for 30 minutes or until pork chops are cooked thoroughly through or internal temperature reaches 160°F.
**If pork chops are very thin, cut cook time in half**

**Crock pot/Slow Cooker: Cook on low for 6 hours or
Cook on high for 4 hours**

Do not have to sear the pork chops before oven cooking, but if you do not sear the pork chops increase the cook time 10-15 minutes.

No need to sear pork chops if you are cooking in a crock pot/slow cooker.

No need to sear pork chops if you are cooking in a crock pot/slow cooker.

Can use pineapple slices, chucks or tidbits.

Use as much or as little pineapple as desired.

Pineapple can be omitted without effecting the recipe.

Can use 2 TBSP of honey mustard in place of prepared mustard & honey.

Spicy mustard can be used in place of prepared mustard if you desire a little spice.