|A Recipe from Sneaky Kitchen
Smothered Pork Chops
4 lean pork chops, 1/2" thick
2 T. olive oil
1 lg. onion, chopped
2 garlic cloves, minced
8 oz. fresh mushrooms
1 T. finely chopped green pepper,
1 C. milk, divided
1 can cream of mushroom soup
black pepper to taste
chopped parsley for garnish, optional
Heat olive oil in a heavy skillet. Remove fat from pork chops; pat dry. When skillet is hot, add chops. Sauté on med. heat until lightly browned;
turn & brown other side. Cook until no pink juices run when pricked; if they
are getting too brown, add a little white wine, turn heat low
& cover, simmering until cooked through.
Add about 1/3 C. milk; stir, scraping to loosen tasty bits. Add concentrated mushroom soup & mix, then rest of the milk, stirring to combine. When sauce is heated through, add pork chops back into the skillet.
Add juices that drained onto plate if you wish. Spoon sauce over the chops, pushing
down to bury
them. Turn heat very low & simmer for 5 to 10 min.
While pork chops are cooking, coarsely chop the onion. Remove mushroom stems
& chop. Slice the mushroom caps thinly.
Remove pork chops to a plate. Optionally, drain off some but not all oil.
& green pepper; sauté & stir until soft. Add mushrooms. If
dry, spray mushrooms with cooking spray; otherwise just stir gently to coat with
Sauté for 1 min. Add minced garlic, sauté 1 min. more.
Garnish with parsley if desired. Excellent served with rice, egg noodles or mashed potatoes.