Creamy Mushroom Asparagus Pork Chops


  • 4 boneless sirloin pork chops (about 1 lb.)
  • 1/2 medium onion, sliced
  • 1 lb asparagus, cut into thirds
  • 8 ounces fresh mushrooms, sliced
  • 1 (10 3/4 ounce) can condensed cream of celery soup (we use cream of mushroom or chicken)
  • 1 (10 3/4 ounce) can milk-use soup can to measure
  • 1 teaspoon Worcestershire sauce
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon garlic powder
  • 1/2 cup shredded cheddar cheese


  1. Preheat oven to 350°F.
  2. In medium bowl, combine soup, milk, Worcestershire, pepper, garlic powder, and cheddar.
  3. Place enough soup mixture in baking pan to cover bottom (I use square 9×9-inch pan).
  4. Place pork chops in baking pan, and add onions, asparagus and mushrooms.
  5. Pour remaining soup mixture over top.
  6. Bake, uncovered, for 45 minutes, stirring occasionally (I flip the chops over about halfway through cooking).
  7. If top becomes too brown, cover with aluminum foil.
  8. Serve over rice or pasta.

Recipe courtesy of allrecipes.

Comments & Reviews

Leave a Review/Reply

Want to see your picture by your comment? Get your custom avatar by registering for free at Gravatar.

Your email address will not be published. Required fields are marked *

Rate this recipe: