EASY PORK CHOP BAKE
4 to 6 servings
- 4 to 6 pork chops, bone-in or boneless, each cut about ½ to 1-inch thick
- Seasoned salt and freshly ground black pepper to taste (optional)
- 8 to 12 ounces fresh mushrooms, thinly sliced, or 1 to 2 (4.5-ounce) can(s) (net wt.) sliced mushrooms, drained
- 1 small to medium green pepper, or ½ each small to medium green and sweet red or yellow pepper, cored, seeded, and thinly sliced lengthwise or into rings
- 1 small to medium onion, peeled, thinly sliced, and separated into rings or coarsely chopped
- 1 to 2 firm ripe medium tomato(es), cored and cut into 4 to 6 thick slices
- 1 (10¾-ounce) can cream of mushroom or cream of chicken soup
- 2 to 3 sprigs fresh thyme or ½ to 1 teaspoon dried thyme leaves (optional)
- Additional sprigs fresh thyme for garnish
In a large heavy skillet, brown pork chops thoroughly over moderate heat, about 2 minutes per side. Season each chop lightly with seasoned salt and pepper, if desired.
Transfer chops to a 12 x 8 x 2-inch baking dish lightly coated with non-caloric vegetable cooking spray. (If skillet has a heat/oven-proof handle, may bake chops in it.) Top each chop with mushroom slices, green pepper slices, onion, and tomato slices, dividing vegetables evenly. Sprinkle vegetable layers lightly with seasoned salt and pepper, if desired. Spoon mushroom or cream of chicken soup evenly over chops and vegetables. Add sprigs of fresh thyme to casserole, if desired. (If using dried thyme, add to soup, blending well.)
Bake, covered, in a preheated moderate oven (350 degrees F.) for 45 to 50 minutes or until pork chops are fork tender. Remove sprigs of thyme stems before serving; leaves will be incorporated into the sauce.