Ingredients

The following ingredients have 4 Servings
  • 4 rib sirloin or center-cut pork chops
  • 1 onion (chopped)
  • 1 clove garlic (minced)
  • 8 oz button mushrooms*
  • 1 packet dry mushroom gravy mix (pork or brown gravy mix may be used as well)
  • 1 10.75 oz can reduced-sodium cream of mushroom soup
  • 1/4 cup dry white wine or water
  • 1 tbsp olive oil
  • 1 tbsp butter

Instruction

  • *equal amount of larger mushrooms, sliced, can be substituted
  • In a small bowl, mix the gravy mix with the soup; set aside.
  • Heat a large (12-inches +) skillet over medium-high heat.
  • Add olive oil and butter to melt
  • Brown pork chops well on both sides; remove from pan.
  • Add the onion, garlic and mushrooms to the pan and saute for about 3-5 minutes or until onion just begins to get soft.
  • Deglaze the pan with the 1/4 cup wine or water (this means add the liquid and scrape up all the browned bits at the bottom of the pan).
  • Add the soup mixture and stir to combine with pan contents.
  • Add the pork chops back to the pan, bring to boil, reduce heat to low, cover and simmer for 30-40 minutes.