Pork Chops and Potatoes with Mushroom Gravy
- 6 whole Thin Cut, Boneless Pork Chops
- 1 can (10 3/4 Ounces) Campbell's Condensed Cream Of Mushroom Soup
- 1/2 cups Beef Broth
- 1/4 cups Red Wine
- 1 teaspoon Sage
- 8 whole Mushrooms; White Or Baby Portabella
- 1 teaspoon Minced Garlic
- 6 whole Red New Potatoes
- Salt And Pepper, to taste
- 1 cup Flour
- 2 Tablespoons Butter, Divided
- 2 Tablespoons Olive Oil
- Pre-heat oven to 375.
- In a small pot, combine Cream of Mushroom soup, beef broth, wine, and sage.
- Add a pinch of salt and pepper.
- (At this step I occasionally add 1/2 a teaspoon of red pepper flakes to really amp up the heat).
- Heat on medium-low, stirring occasionally.
- In a skillet, heat 1 tablespoon of butter on medium-high heat.
- Slice mushrooms.
- Once butter is melted, add mushrooms and garlic to the skillet.
- Add a pinch of salt and pepper.
- Cook until lightly browned, remove mushrooms from skillet and set aside.
- Return skillet to heat.
- Add second tablespoon of butter and olive oil.
- While that heats, rinse and dry pork chops.
- Coat with flour.
- Liberally pepper.
- Add to skillet.
- Cook pork chops approximately 30 seconds to one minute on each side, until lightly browned.
- Remove pork chops from skillet and place into a 9x13 baking dish.
- Clean potatoes and cut into bite size pieces.
- I cut into quarters, then slice the quarters into four pieces.
- Add potatoes to the 9x13 pan (*Special note: to cut cook time, you can microwave the potatoes for 1 minute before cutting them.
- Make sure to poke holes with a fork in each potato in order to avoid explosion).
- Add mushrooms on top of the potatoes and then cover everything with the soup-mixture.
- Bake in the oven until potatoes are cooked throughapproximately 30-40 minutes.
chops, campbells condensed cream of mushroom soup, beef broth, red wine, sage, mushrooms, garlic, red new potatoes, salt, flour, butter, olive oil
Taken from tastykitchen.com/recipes/main-courses/pork-chops-and-potatoes-with-mushroom-gravy/ (may not work)