Pork Mushroom Casserole

We got this recipe from a brochure put out by the Manitoba Hog Producers many years ago. It is very good and the paprika adds a bit of zip to the recipe. The mushroom gravy is great on both rice and potatoes.

pork mushroom casserole

Pork Mushroom Casserole


4-6 loin chops (3/4″ thick)
Salt, Pepper and Paprika to taste
2 T. butter
1/2 cup chopped celery
1/2 cup chopped onions
1 T. parsley flakes
1 can of mushroom soup
1 can of mushroom stems and pieces (we use fresh)
1/3 cup milk

Season chops with pepper and paprika. Sauté chops at low temperature in butter until brown. Season with salt. Transfer chops to baking dish. Combine celery, onions, parsley, soup, mushrooms and milk. Pour the mixture over the chops.  Cook covered in the oven for 30 minutes at 350 degrees. Turn the chops and cook for another 30 minutes or until the chops are done and the meat is no longer pink. Makes 4 to 6 servings.

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