Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1/2 onion (chopped)
  • 3 garlic cloves (minced)
  • 2 cups baby bella mushrooms (chopped)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 tablespoons flour
  • 1 cup chicken broth
  • 1 1/2 cups oat milk (or regular milk)
  • 4 boneless pork chops (about 1 inch thick)
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons avocado oil

Instruction

  • Heat the oil in a large frying pan over medium heat. Add the onions, garlic, and mushrooms and cook until they’re tender.
  • Add the salt, pepper, and flour and stir until the vegetables are coated. Cook for two more minutes.
  • Slowly pour in the chicken broth broth and milk, whisking constantly to incorporate. Cook for about 10 minutes or until the liquid is thick and bubbly.
  • While the soup is thickening and cooling start preparing the pork chops.
  • Preheat oven to 375 degrees F.
  • Sprinkle the pork chops with the garlic, salt, and pepper.
  • Heat oil in a cast iron pan and then brown the pork chops on both sides to get a nice sear, about 3-4 minutes per side.
  • Place the seared pork chops into an oven safe dish or keep in the cast iron pan and cover with the cream of mushroom soup.
  • Bake 25-30 minutes, or until the internal temperature of the pork chops has reached 145 degrees F.
  • Serve over pasta, rice, mashed potatoes, or as desired.