Mushroom Pork Chops
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- boneless center cut pork chops
- lg sweet onion cut into rings
- 1 pkg
- fresh sliced mushrooms
- 1 can(s)
- cream of mushroom soup
- 3/4 can(s)
- 1 c
- all purpose flour
- salt and pepper
- onion powder
- garlic powder
- 2 Tbsp
- minced garlic
- 4 Tbsp
- white cooking wine(substitute with chicken stock)
- 6 Tbsp
- cold salted butter
- 1/2 pkg
- wide egg noodles
- 3 Tbsp
- olive oil
1add 3 tbs butter, onion rings and mushrooms to hot pan on medium heat, stir until they start to carmalize. remove from pan.
2sprinkle salt, pepper, onion powder, garlic powder liberally on both sides of chops. Dredge in flour.
3add olive oil to pan and allow it to heat up. Set dusted chops into hot oil (do not crowd). cook for 5 min each side until golden brown. remove from pan.
4add wine (or stock) to hot pan and stir with wooden spatula until deglazed, reduce heat and add 2 tbs of cold butter and stir until thickened.
5add minced garlic, cream of mushroom soup and milk. stir until fully incorporated. fold back in mushrooms and onions. bring to a slow bubble
6add pork chops back in. Nestle into the sauce, but not covered. cover and simmer on low for 15 min.
7cook noodles per package instructions. drain and add remaining butter to prevent sticking.
8to plate: a bed of noodles, then pork chop, cover with sauce, serve with a steamed vegetable and dinner rolls.