This dish is purely about comfort. I'm not usually one to cook with a lot of processed foods, but this one is an exception. It reminds me of my childhood. My grandmother made a big batch of Campbell's Tasty 2-step Pork Chops, served with a heaping pile of rice. While we didn't have it often, it was a treat when we did.
I've taken the original recipe and modified it slightly to make it into a 1-dish meal. Unfortunately, I didn't take a photo before diving in. Trust me, it was spectacular!
1/2 cup water
4 tablespoons olive oilsalt + pepper to taste
Heat a large skillet and add 2 tablespoons of olive oil to coat the bottom of the pan. Add onions and saute until translucent. Add mushrooms and continue to cook until they collapse. Add hash browns and until heated through. Remove mixture and set aside. Wash skillet.
Pat pork chops dry. In a bag (ziplock or paper) add the flour, pinch of salt + pepper. Working in batches of 2, add the pork chops to bag and coat in flour. Set aside.
Heat skillet and add the remaining 2 tablespoons of olive oil. Brown pork chops in batches- don't crowd the pan!
After the last pork chops are browned, deglaze the pan with white wine. Be sure to scrape up the browned bits of flavor! Add cream of mushroom soup and water. Bring the mixture to boil. Remove from heat.
To assemble
Place a layer of sauce on the bottom of a 9"x13" pan. Place a single layer of pork chops on top of the sauce. Spoon the mushroom/onion/hash brown mixture on top of each pork chop. Spoon remaining sauce on top and around the chops. The key here is to make sure the chops will cook in a thick layer of the sauce.
Cover pan with foil and bake for 45 minutes. After 45 minutes, reduce heat to warm and continue to bake for another 15- 20 minutes. The chops will be fork tender!
