I made these pork chops this weekend along with some good ole’ fashioned mashed potatoes and veggie bake.
4 Boneless pork chops
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.