Recipe: Baked Pork Chops with Cream of Mushroom Soup, Baked Pork Chops with Apples, Coca-Cola Pork Chops

Sheila ~ I am sure you did nothing "wrong." Most of the pork products we all buy these days is much lower in fat than years back. This lower fat content changes our cooking processes somewhat. We had a chat here on RecipeLink a while back talking about this very thing.

Below are some tried-and-true pork chop recipes recently posted here on the Recipe Link. I think they will help. As you will see, each recipe, in some way, keeps moisture from escaping from the chops. Love that pork! Kel
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Baked Pork Chops with Cream of Mushroom Soup
Posted by Jackie/MA 3-21-2003

4 center cut pork chops (I like them with the bone in them for more flavor but you can use boneless)
2 cans cream of mushroom soup (If you like lots of gravy or sauce or whatever you wish to call it, otherwise use just 1 can))
1 can milk for 2 cans of soup (If using just 1 can of soup, use 1/2 can of milk - I usually use 2% milk but use whatever you like)
Pepper (no salt needed in this recipe since the soup is so salty)
Water to thin the gravy at the end

Preheat your oven to 350 degrees F. Trim some of the fat off of the chops. Put the fat that you trim off in a large ovenproof frying pan and heat on medium heat, on top of the stove, until you get some drippings to brown the chops in. Discard the pieces of fat. Wipe the chops with a paper towel. They will brown better if they are dry. Increase the heat to high or medium-high. Brown the chops on both sides, about 5 minutes each or until they are a golden brown. Lower the heat and add the soup mixed with the milk, covering the chops. Bring to a simmer on top of the stove, and then put them in the oven for 45 to 60 minutes, until they are done. Remove the chops to a platter and keep warm. Return the pan to a stove burner, and over low to medium heat, stir with a whisk, scrapping the brown bits around the edges and incorporating them into the gravy. Add pepper to taste. If the gravy seems too thick, I add water to thin it to a desired consistency. Serve hot with the chops, plain boiled potatoes, steamed green beans or broccoli, apple sauce and cornbread, if desired.
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Baked Pork Chops with Apples
From Shirley, AZ 5-22-2002

Brown 4 pork chops. In the meantime, spread 1 can of Apple Pie Filling in the bottom of an 11x11 in. baking dish. (I used a glass one) Place browned pork chops on top of the apples and spread l Box of Stove Top Dressing (prepared) on top. I used the cornbread flavor of dressing mix. Cover dish with foil and bake in 350 degree oven approx. 45 min to l hour. Delicious!
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COCA-COLA PORK CHOPS
By Rhonda, Ms. 5-31-2001

Note by Rhonda: Tonight I will have Coca-Cola Pork Chops, twice-baked potatoes, green sweet peas, dinner rolls and an easy Peach Cobbler for dessert. I have also used cola in my pot roast before. It really tenderizes the meat. The mixture will not look appealing once you get it all in the pan, but once simmered down, this will make a barbecue-like sauce that is sensational and the pork chops will be so tender, they'll practically fall apart.

6-8 pork chops
(12 to 16-oz. Coca-Cola
1 large onion
3 Tbsp. prepared mustard
6 Tbsp. ketchup
dash of pepper
1 can sliced mushrooms(or fresh)
dash garlic powder

Brown the pork chops on both sides. Drain. Slice onions and stir fry. Drain. Pour Coke and other ingredients in the skillet. Add the pork chops and onions back to the skillet. Simmer on low with a lid for 30-45 minutes until liquid is evaporated and a thickened sauce has formed. Serve over rice if desired.