Creamy Mushroom Pork Chops

We have a lot of pork chops in our freezer, so I wanted to find a new recipe I could use to make some. My husband LOVED this recipe and ate up his entire pork chop before he even thought about putting salad and potatoes on his plate.

Original recipe, here.

Ingredients:

• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 4 pork chops
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup chicken broth
• salt and pepper to taste

Directions:

1. Heat oil in a large skillet over medium high heat. Add onions and garlic and saute until translucent. Add pork chops and brown about 4 to 6 minutes each side, stirring often to avoid burning onions and garlic.
2. Meanwhile, in a separate bowl, whisk together soup and broth. Pour soup mixture over browned chops, stirring well to loosen onions and garlic and to deglaze skillet. Reduce heat and gently simmer for 10 to 15 minutes, stirring and turning chops occasionally, until chops are cooked through (internal temperature should reach 160 degrees F/70 degrees C). Season with salt and pepper to taste and serve.

Serves: 4