Pork Chops in Mushroom Cream Sauce

• 4 whole Boneless Pork Loin Chops
• 1 teaspoon Canola Oil
• 1/2 whole Medium Onion, Chopped
• 3 cups Fresh Mushrooms, Sliced
• 1 can Mushroom Soup, 10 Ounce Can
• 1/4 cups Skim Milk
• 1 teaspoon Soy Sauce
• 1/4 teaspoons Dried Thyme
• 18 teaspoons Fresh Ground Pepper
• 1/2 cups Sour Cream
• 4 cups Cooked Egg Noodles, For Serving

1. Trim fat from pork chops.
2. Heat a nonstick skillet over medium high heat, add the pork chops cook for about 4 minutes per side until browned.
3. Remove the pork chops to a plate and set aside.
4. In the same skillet, heat the oil and add the onion and mushrooms, cook for 3 minutes until softened.
5. Stir in soup, milk, soy sauce, thyme, and pepper until well mixed.
6. Add the pork chops back to the pan.
7. Spoon some sauce over the chops and cover with a lid.
8. Cook 12-15 minutes until pork is cooked through.
9. Stir in the sour cream until well blended, stirring constantly until just hot.
10. Serve chops and sauce over buttered egg noodles or rice.
11. YUM!

chops, canola oil, onion, fresh mushrooms, mushroom soup, milk, soy sauce, thyme, ground pepper, sour cream, egg noodles

Taken from tastykitchen.com/recipes/main-courses/pork-chops-in-mushroom-cream-sauce/ (may not work)