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This recipe makes a delicacy out of the common pork chop. 

Smothered Pork Chops

4 lean pork chops, approx. 1/2" thick
2 Tablespoons olive oil
1 large onion
2 garlic cloves, minced
8 ounces fresh mushrooms
1 Tablespoon finely chopped green pepper, optional
1 cup milk, divided (Note #2)
1 can condensed cream of mushroom soup (Note #1)
black pepper to taste
chopped parsley for garnish, optional 

Heat the olive oil in a heavy skillet.  Remove any large pieces of fat from the pork chops; pat dry.  When skillet is hot, add pork chops. Sauté on medium heat until lightly browned on one side.  Turn and brown other side.  Cook until no pink juices run when pricked; if they start to get too brown (this could happen if the heat remained too high, or they are too thick) add a little white wine, turn heat low and cover, simmering until cooked through. 

While pork chops are cooking, coarsely chop the onion. Remove mushroom stems and chop.  Slice the mushroom caps thinly.

Remove pork chops to a plate.  If your priority is a lowered-fat diet, you may drain off some, but not all, of the oil and discard it. Add the chopped onions and green pepper, sautéing while stirring until soft. Add the mushrooms.  If you removed most of the oil earlier, spray the mushrooms with cooking spray; otherwise just stir gently to coat with the oil. Sauté for 1 minute.  Add minced garlic and sauté 1 minute more. Add about 1/3 cup of milk; stir, scraping to loosen any tasty bits.  Add the concentrated mushroom soup and mix, then the rest of the milk, stirring to combine. 

When the sauce is heated through, add pork chops back into the skillet. You may add the juices that have drained onto the plate, also, if you wish.  Spoon some of the sauce over the chops, pushing them down to bury them.  Turn heat very low and simmer for five minutes to 10 minutes.

Garnish with parsley if desired. Excellent served with Perfect White Rice egg noodles or mashed potatoes. 

Note #1: Use regular condensed cream of mushroom soup, reduced-calorie mushroom soup or cream of mushroom with roasted garlic.  Gluten intoleant?  Try a recipe of gluten-free cream of mushroom soupl

Note #2: Skim or reduced-fat milk works fine, too. 

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