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Firehouse Pork Chops

Submitted by: wvhomecanner on May 23, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Firehouse Pork Chops

I have made this recipe for as many as 150 people (with help!). It has an absolutely delicious gravy. I usually make half the recipe for home and we like it with egg noodles and green beans on the side.

Difficulty: Intermediate

Servings: 4 to 8


8 thick center cut pork chops, boneless, well trimmed
1 large onion
10 ounces fresh mushrooms
2 cans Campbell’s Golden Mushroom Soup (I use my home-canned now)
1 egg
bread crumbs (finely crushed cracker crumbs work well also)


Bread chops by dipping first in mixture of egg and milk, then bread
crumbs. Fry in oil just until golden brown.
Degrease chops by placing on paper towels (turn to blot both sides).
Place in flat baking dish.
Slice onion and mushrooms and lightly fry in same pan until tender.
Spoon onions and mushrooms over chops.
Mix 2 cans soup with 2 cans water and pour over chops and veggies.
Bake, covered at 350 degrees for 60 to 90 minutes or until chops are fork-tender.
Serve over egg noodles, rice, or mashed potatoes.
Feeds 4 hungry fireman or eight regular folks LOL.

Categories: Main Dish, Pork

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  1. 9-6

    This was sooooo good at the retreat, I’m makingit for my hubby TONIGHT!! He can’t wait..because he knows I can really mess up a pork chop. But not this time!

  2. 9-6

    Weren’t these fantastic? I’ve got pork chops thawing to make this tomorrow night. We’ve got rain and would you believe this, the high temperature today was 61 degrees so this is the perfect weather for these delicious pork chops. Thanks for sharing the recipe Dede.

  3. 9-6

    I have made these for years and they are fantastic! Carros are good cooked in it too!

  4. 9-6

    Glad ya’ll liked this! It’s one of those recipes that when you read it you may not be sure, but when you taste it…

  5. 9-7

    Made it last night…SUPER big hit! Loved it and will make it all the time.

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