Starting about October, comfort foods grab hold of me and don’t let go until about March or April. It’s a phenomena I’ve never figured out, but I’m happy to oblige. I made these pork chops this weekend along with some good ole’ fashioned mashed potatoes and veggie bake. A perfect Sunday dinner with leftovers to get me through the next two days at work.
When I was putting together this post, I started realizing how much garlic I actually put in this dish. We love garlic in our house, but if you don’t, you could always just use the regular mushroom soup, regular pepper and. . .well, still use the garlic powder. It needs the garlic powder. If you take out all the goodness, I’m not to be held responsible for what ends up on your plate. Just sayin’. Hope you enjoy these chops as much as we do!
Here’s what you’ll need:
- 4 Boneless pork chops
- Olive oil
- Garlic powder
- Garlic pepper
- 6 oz. package sliced mushrooms
- 1 (10.75) can Campbell’s cream of mushroom soup with roasted garlic
- Season the pork chops with the garlic powder and garlic pepper to your liking.
- Heat about a tablespoon of olive oil in a large skillet over medium heat and fry the pork chops in the oil until browned, about 5 minutes per side.
- Transfer the pork chops to a plate.
- In the same skillet, add about a tablespoon more of the olive oil and cook the mushrooms until soft, about 4 minutes or so.
- Pour the mushroom soup into the skillet and completely cover the mushrooms.
- Place the pork chops back into the skillet and simmer along with the mushroom mixture. Keep spooning the mushroom mixture over the pork chops until no longer pink inside and the juices run clear, 10-15 minutes depending on the thickness of your chops.