Mushroom Topped Pork Chops
Vicki Butts (lazyme)
From Sunset Cooking for Two.
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- pork chops, center cut (1-inch thick)
- 1/2 lb
- mushrooms, sliced
- 10 1/2 oz
- cream of mushroom soup
1Trim fat from chops; add a piece of fat to a wide frying pan.
2Cook over medium heat until pan is well greased; discard fat. Add pork chops, sprinkle with pepper, and cook over medium heat until browned on both sides; remove from pan.
3Add mushrooms to pan and cook, stirring, until lightly browned, liquid has evaporated; stir in soup.
4Arrange chops in sauce. Cook, covered, over low heat for about 30 minutes or until meat is fork tender.