"I came up with this easy way to dress up ordinary pork chops," notes Karlene Lantz from Felton, California. "My husband loved them and the sauce was great over mashed potatoes."
- 6 boneless pork loin chops (4 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons olive oil, divided
- 1 cup sliced fresh mushrooms
- 1/3 cup chopped onion
- 1 garlic clove, minced
- 1/2 cup white wine or reduced-sodium chicken broth
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
- 1/2 cup reduced-sodium chicken broth
- Sprinkle pork chops with salt and pepper. In a large nonstick skillet, brown chops on both sides in 1 teaspoon oil; remove and keep warm. In the same skillet, saute mushrooms and onion in remaining oil until tender. Add garlic; cook 1 minute longer.
- Add wine, stirring up any browned bits; cook for 4-6 minutes or until liquid is reduced by half. Stir in soup and broth. Bring to a boil. Return pork chops to the pan. Reduce heat; simmer, uncovered, for 8-10 minutes or until a meat thermometer reads 160°. Yield: 6 servings.
Originally published as Saucy Mushroom Pork Chops in Light & Tasty August/September 2006, p57
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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