Prep: 15 mins | Cook: 25 mins | Total: 40 mins | Servings: 4 | Yield: 4 servings
This recipe of porkchop is so good! My kids love them. I usually serve this over rice with Garlic Brussel sprouts. Oh, man! This is so perfect! Lunch and dinner will be great again if you give this recipe a try! Oh, did I mention the creamy sauce? Yeah, the sauce alone is more than enough for me! Wait until you bite your teeth on those tender pork chops. Enjoy!
Ingredients:
1 tablespoon olive oil
4 bone-in pork chops
1 teaspoon garlic salt
1 teaspoon ground black pepper
1 tablespoon olive oil
1 (6 ounces) package sliced fresh mushrooms
1 (10.75 ounces) can golden mushroom soup (such as Campbell’s®)
2 tablespoons water
Directions:
Step 1: Season the pork chops with garlic salt and pepper.
Step 2: Place a large skillet on the stove and turn the heat to medium.
Step 3: Add 1-tablespoon of olive oil and allow it to become hot.
Step 4: Add the pork chops and cook each side for 5 to 8 minutes or until the colour turns brown.
Step 5: Place the cooked pork chops on a clean plate.
Step 6: Add 1-tablespoon of oil into skillet.
Step 7: Add the mushrooms and cook for 5 to 8 minutes or until soft and tender.
Step 8: Scrape the bottom of the skillet to get the bits of the chops.
Step 9: Pour in water and golden mushroom soup. Stir until well mixed.
Step 10: Put the pork chops back into the skillet. Simmer for 10 to 15 minutes or until the pork chops juices run clear.
Step 11: Serve over rice. Enjoy!
Nutrition Facts:
Per Serving: 366.9 calories; protein 29g 58% DV; carbohydrates 8g 3% DV; fat 23.9g 37% DV; cholesterol 75.1mg 25% DV; sodium 1035.5mg 41% DV.
