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