Cheddar Mushroom Pork Steaks

Cheddar Mushroom Pork Steaks

40 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 50 m
Dirinda
Recipe by  Dirinda

“Pork steaks oven cooked in a mushroom and cheddar sauce. Serve with the sauce over rice.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, combine the mushroom soup, Cheddar cheese soup and the milk. Mix until well blended. Season the pork steaks with the oregano, basil and salt and pepper to taste.
  3. Pour about 2 cups of the sauce into a 9x13 inch baking dish and place the pork steaks over the sauce. Top the steaks with the remaining sauce.
  4. Bake, uncovered, at 375 degrees F (190 degrees C) for 1 hour, then turn steaks over, making sure they're always covered with the sauce, and bake for another 30 minutes.

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Reviews (40)

Rate This Recipe
BINKY149
20

BINKY149

We are not fond of the canned cheese soup. (tastes too sharp) I make a more subtle cheese sauce (see Great Cheese Sauce) and mix it with the mushroom soup. I get to control how thick the sauce is this way. This recipe works great on chicken breasts. If you want a faster version that is even better, saute the meat first until it is barely done, then cook in the oven for 25 mins. Try brining the meat first,it makes the meat tender and flavorful.

Karen H
14

Karen H

Excellent recipe, will be a family favorite. I didn't have cheddar soup so I added shredded cheddar cheese and 1 can milk. Perfect comfort food.

TRAVELINGDAN37
11

TRAVELINGDAN37

I liked the way the recipe sounded. After trying it, I was very pleased. I added some sauted mushrooms to the sauce, and served it with steamed broccoli and rice, the sauce went well with everything! It well deserves the 5 star rating.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 296 cal
  • 15%
  • Fat
  • 14.8 g
  • 23%
  • Carbs
  • 10 g
  • 3%
  • Protein
  • 29.2 g
  • 58%
  • Cholesterol
  • 91 mg
  • 30%
  • Sodium
  • 623 mg
  • 25%

Based on a 2,000 calorie diet

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