Recipe of Super Quick Homemade Brad's baked pork chops

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Before you jump to Brad's baked pork chops recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

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As you can see, you don’t need to eat junk food or foods that are bad for you to feel better! Try a few of these instead!

We hope you got benefit from reading it, now let’s go back to brad's baked pork chops recipe. You can cook brad's baked pork chops using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Brad's baked pork chops:

1. Prepare 3 of LG pork chops.
2. Use of salt and pepper.
3. Prepare 1/2 bunch of asparagus, chopped into 1 inch pieces.
4. Get 1 can of Campbell's french onion soup.
5. You need 8 Oz of sliced mushrooms.
6. Get 1/2 of sweet onion, chopped.
7. Provide 1 tbs of minced garlic.
8. Prepare 1/2 tsp of seasoned salt.
9. Take 4 of servings of rice prepared with beef broth.

Instructions to make Brad's baked pork chops:

1. Place prepared rice in a 9 X 13 baking pan..
2. Sprinkle pork chops with salt and pepper. Place on top of rice..
3. Spread asparagus over pork chops..
4. Pour soup over everything. Cover with tin foil..
5. Bake at 350, 30 – 40 minutes. Until pork chops are done..
6. Meanwhile melt 1 tbs butter in a med fry pan. Add onions and mushrooms. Sauté until everything starts to brown. Add garlic and seasoned salt. Continue until everything is well browned..
7. When all is done. Plate rice and pork over the top. Top with sautéed veggies. Serve with whipped yams..

These oven baked pork chops are slathered in a tasty country-style rub then baked until sticky and golden. I have no idea what to call the sauce I use for these pork chops. I just think it sounds cute to say "country-style rub" so. Garlic Butter & Mushrooms Baked Pork Chops _ Delicious & easy with a flavorful butter sauce that compliments the meal perfectly. You start by combining your seasonings of garlic, mushrooms, salt, pepper, oregano, & thyme with a little bit of butter in a large skillet.

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