If it wasn’t for Campbell’s Cream of Mushroom Soup, we might starve to death. And I don’t think this is a Southern thing, although we can slap wear out a can of cream of mushroom soup for almost any occasion. Campbell’s Cream of Mushroom Soup is a universal addiction. And it has to be Campbell’s. Spare no expense.
I am not sure I know anyone who eats Campbell’s Cream of Mushroom Soup as just plain soup. I’ve never seen it in a bowl. It is actually a sauce. Somehow heat and the addition of other ingredients transforms the soup into a silky, rich sauce.
And the perfect example is smothered pork chops. This is a busy-night, go-to meal. It takes an hour to cook, but just 10 minutes to assemble.
Smothered Pork Chops
4 bone-in pork chops
16 ounces sliced mushrooms
2 cans cream of mushroom soup
2 tablespoons minced dried onion
2 teaspoons Worcestershire sauce
Heat 2 tablespoons of oil in a skillet. Salt and pepper the chops and brown them on both sides.
Lay the mushrooms in the bottom of a 9-by-13 baking dish. Put the pork chops on top.
Mix together the mushroom soup, dried onion and Worcestershire sauce. Spread over the pork chops.
Bake at 350 degrees for one hour or until the chops are tender.