Iowa chops


The Iowa chop is a huge, boneless pork chop.


2 T
pork chops (large, boneless pork chops)
seasoning (onion powder, garlic powder, salt and ground black pepper to taste)
onion (large, chopped)
1 pk
mushrooms (sliced, 8 oz package)
2 cn
mushroom soup (cream of mushroom soup, 10 oz cans)
1 cn
water (10 oz can)
1 pk
dry onion soup mix (1 oz package)
1 T
Worcestershire sauce


  1. Preheat oven to 350°F (175°C)
  2. Heat oil in a skillet over medium to high heat. Brown pork chops 3-4 minutes on each side, depending on thickness. As the chop is turned, season the browned side with onion powder, garlic powder, salt and pepper.
  3. Transfer browned and seasoned pork chops to a 9x13 inch casserole dish. Sprinkle with chopped onion and sliced mushrooms.
  4. In a small bowl, combine condensed mushroom soup, water, onion soup mix and Worcestershire sauce. Mix until smooth, and pour over pork chops.
  5. Cover casserole dish and cook on middle rack for 90 minutes.


Use one of the empty mushroom soup cans to measure water.

If you don't have a casserole disn with a lid, use a suitable sized oven pan and cover with aluminum foil.