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1
Take pork chops and season both sides generously with Lawry's Seasoning Salt and Paula Deen's House Seasoning.
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2
If you do not have Paula Deen's Seasoning you can make your own by mixing 1 cup of salt with 1/4 cup of pepper and 1/4 cup of garlic powder. You can put it in a shaker bottle and use for up to 6 months.
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3
Melt 1/4 cup of the margarine in a large frying pan. On medium to medium high heat, brown the chops on both sides. So they have a pretty brown color to them. About 3 to 4 minutes on each side.
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4
Spray a roaster pan with cooking spray.
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5
Slice up a medium size onion and layer the bottom of the roaster pan.
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6
Layer the browned up chops over the onion. DO NOT let the chops overlap. It is important that they are in a single layer.
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7
In a separate mixing bowl, mix together the water, dry gravy mix, gravy darkener and the cream of mushroom soup. Season this to taste with the Lawry's Seasoning Salt and Paula Deen House Seasoning.
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8
Pour this mixture over the pork chops.
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9
Melt the last 1/4 cup of butter in the frying pan, and saute the thinly sliced fresh mushrooms. I season them with salt and pepper and a splash of Italian dressing.
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10
Put a pile of the mushrooms on the top of each of the pork chops. Or you can also just mix the sauteed mushrooms in with the gravy. I have done it both ways.
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11
Bake COVERED at 300u00b0F for two and a half hours. Do not remove the cover at all while baking.
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12
The gravy thickens up on its own. Just serve pork chops on a platter accompanied with homemade mashed potatoes, vegetable and salad.
