|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 38g||48%|
|Saturated Fat 17g||85%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Canned mushrooms and the convenience of condensed soup make these easy, nicely seasoned pork chops a snap to prepare, and they're easy on the budget. To use fresh mushrooms, saute them in a little butter until they're tender and then add them to the pork chops near the end of the cooking time.
The pork chops are delicious served with rice or noodles. Mashed or roasted potatoes are two excellent options as well. Dressing or stuffing — bread or cornbread — is another excellent side dish that goes well with pork.
- 4 to 6 loin pork chops (about 1 inch thick)
- 2 tablespoons extra virgin olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 can (10 1/4 ounces) condensed cream of mushroom soup
- 1/2 cup water or chicken broth (preferably low sodium or unsalted)
- 1 can (8 ounces) small whole or sliced mushrooms (drained)
- Optional: 2 tablespoons freshly chopped parsley
Sprinkle the pork chops all over with the salt and pepper.
In a large skillet over medium-high heat, cook the pork chops in the olive oil until nicely browned on both sides. Pour off excess grease.
In a bowl, combine the condensed cream of mushroom soup with the water or broth and pour over the chops. Cover tightly, reduce the heat to low, and simmer for 30 minutes. Add the mushrooms and cook for 10 minutes longer.
Arrange on a platter topped with the mushrooms and sauce and garnished with parsley, if desired.
- Pork chops on the bone are generally more flavorful than boneless pork chops.
- Country style ribs may be used, but will take longer to cook. The minimum safe temperature for pork recommended by the USDA is 145 F.
- For extra color and flavor, sauté some sliced or diced onions and sliced or diced celery before you add the pork chops to the skillet. Add diced carrots along with the onions and celery, if desired. Remove the vegetables to a plate and add extra butter; cook the chops and then add the vegetables back to the skillet along with the soup and other ingredients.