Ingredients Edit

Directions Edit

  1. Heat the olive oil in a heavy skillet
  2. Remove any large pieces of fat from the pork chops and pat dry
  3. When skillet is hot, add pork chops. Sauté on medium heat until lightly browned on one side; turn and brown the other side
  4. While pork chops are cooking, coarsely chop the onion
  5. Remove mushroom stems and chop; slice the caps thinly
  6. Remove pork chops to a plate, keep warm. If your priority is a lowered-fat diet, drain off some, but not all of the oil and discard
  7. Add chopped onions, green pepper and mushrooms sautéing while stirring until tender
  8. Sauté for 1 minute more
  9. Add about 1/3 cup of milk; stir, scraping to loosen any tasty bits
  10. Add the concentrated mushroom soup and mix, then add the rest of the milk, stirring to combine
  11. When the sauce is heated through, add pork chops back into the skillet
  12. Add any juices that have drained onto the plate
  13. Spoon some sauce over the chops, pushing them down to bury them
  14. Turn heat very low and simmer for 5 to 10 minutes
  15. Garnish with parsley if desired

Excellent served with white rice, egg noodles or smothered potatoes

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