I came up with this easy way to dress up ordinary pork chops. My husband loved these cream of mushroom pork chops, and the sauce was amazing over mashed potatoes.
Ingredients
- 6 boneless pork loin chops (4 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons olive oil, divided
- 1 cup sliced fresh mushrooms
- 1/3 cup chopped onion
- 1 garlic clove, minced
- 1/2 cup white wine or reduced-sodium chicken broth
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
- 1/2 cup reduced-sodium chicken broth
Directions
- Sprinkle pork chops with salt and pepper. Heat a large nonstick skillet over medium-high heat; add 1 teaspoon oil. Brown chops, 2-3 minutes on each side; remove and keep warm. In the same skillet, saute mushrooms and onion in remaining 1 teaspoon oil until tender. Add garlic; cook 1 minute longer.
- Add wine, stirring up any browned bits; cook until liquid is reduced by half, 4-6 minutes. Stir in soup and broth; bring to a boil. Return pork chops to the pan. Reduce heat; simmer, uncovered, until a thermometer reads 145°, 8-10 minutes.