Pork chops are one of my favorite dishes but they can be difficult to cook properly thanks to their propensity to become dry. When pan-frying a pork chop, it is usually recommended to use a thin cut chop to quickly cook without drying out.
This recipe calls for the exact opposite.
You’ll be using thick pork chops and lightly browning the outside before finishing their cooking in a mushroom sauce. The sauce and lower heat prevents the chops from drying out before their internal temperature reaches a safe number.
Mushroom Pork Chops
4 pork chops, boneless
2 TBSP butter
1 onion, chopped
8 ounces mushrooms, sliced
10 oz. cream of mushroom soup
2 TBSP garlic, minced
Large skillet or pan with cover
Season both sides of chops with salt and pepper.
Melt butter in pan and then brown the pork chops on both sides using medium-high heat. You should only need to flip the chops once.
Add onions and mushrooms for final minute of browning.
Pour cream of mushroom soup and garlic over pork chops.
Cover pan and lower the temperature to medium-low heat.
Simmer for 20-30 minutes, or until internal temperature reaches desired doneness.
Superhero Tip: To avoid dry pork chops, I use thick-cut ones over 1 inch. Because these are getting a quick browning and then actually cooking in the mushroom sauce, they remain juicy.
Second Superhero Tip: Sauté an extra onion and mix them with lightly buttered egg noodles. It is a delicious side dish!
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