Some might say I’m a bit obsessed with the new condensed soups from Pacific Natural Foods. I’ve made several casseroles with the soups and they all turned out deliciously. The green bean casserole I made over the Thanksgiving holiday weekend was the best version I’ve made to date. These soups are simply incredible!
The other night, I wasn’t feeling inspired about making dinner. The only thing I knew was that the meal needed to include pork chops. As usual, I went to food.com for some inspiration. I did a quick search for ‘baked pork chops’. Several recipes popped up so I decided to make a modified version of a couple of different ones. What I ended up with was a simple dish, but one that had a lot of flavor and great taste as well.
Cream of Mushroom Baked Pork Chops
Ingredients:
- 4 pork chops
- 1 carton Pacific Natural Foods Cream of Mushroom soup
- 1 package of Ener-G crackers (crushed)
- 1 TBS. olive oil
- ¼ cup grated Parmesan cheese
- 1 egg, beaten
- ½ t. pepper
- 1 t. garlic powder
- ½ C. milk (I used skim)
Directions:
- Mix pack of crushed crackers with grated cheese, garlic powder and pepper.
- Blend milk and beaten egg.
- Dip pork chops in milk/egg mixture and then dredge in cracker/cheese mixture.
- Heat olive oil in skillet to medium heat.
- Brown chops in skillet on each side, about four minutes per side.
- Transfer chops to baking dish (unless your browning pan is oven safe).
- Pour carton of soup over chops, covering each one evenly.
- Bake in 350 degree oven for approximately 30 minutes (longer for extra thick chops).
I served the moist pork chops with mashed potatoes and green beans. It was an easy weeknight meal that had a bit of a comfort food feel to it. Cream of Mushroom soup is a staple in our neck of the woods so I’m really excited to finally have a gluten-free version readily available. This product is definitely something I’m very grateful for.
To date I’ve used the Cream of Mushroom and Cream of Celery soups multiple times and each and everything I’ve made with them has turned out quite tasty. There is also a Cream of Chicken soup, but so far I’ve not come up with a reason to buy and use it. I never used the gluten version in my gluten eating days either. Keep in mind that these soups offer a little less volume than the Campbell’s version in a can. So far, this hasn’t been an issue in any of the recipes I’ve used the new soups for.
I followed your link to Pacific Natural Food’s website to find out what stores carry that product. When I entered my Texas zip code, it came up with a map of British Columbia. I tried several Texas zip codes, all with the same result. What’s up with that?
Toni – it sounds like something is wrong with their store locator page. Try calling the 800# and asking for help that way 😉
Our local Kroger store carries the Pacific Natural Food’s condensed soups. I have used the cream of chicken and mushroom and I think they are wonderful! I made broccoli casserole for Christmas and it was awesome that I could just open up a carton of the cream of mushroom soup and pour it in. Can’t beat that!!
I agree it’s SO great not to have to thicken a soup to get it to the correct texture for casseroles! And the fact that these soups are better then the ones in the red and white cans is just icing on the gluten-free cake 😉
I did go by the Kroger store and found that they do carry that brand, as it happened, they were out of the cream soups, but I filled out a request form and they said they would make an effort to stock the cream soups as well. Thank you for the info.
I hope you enjoy the soup when they are back in stock, Toni. I’m using the cream of celery tonight for my chicken casserole. My health food store sells the condensed soups for only $1.99 each so they sell out almost as soon as they arrive.