Ingredients
- 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
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**
NOTES:
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.
