Herbed Pork Chops
"Easy, quick dinner. This is really good with rice or mashed potatoes."
photo by Boomette
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2 tablespoons flour
- 1⁄4 teaspoon ground sage
- 1⁄4 teaspoon dried thyme leaves
- 4 boneless pork chops
- 2 tablespoons butter
- 1 can cream of mushroom soup
- 1 cup mushroom, sliced
directions
- Mix flour, sage and thyme.
- Pat pork chops dry and then dredge in flour mixture.
- Saute pork chops in large skillet with butter until browned.
- Remove from skillet.
- Add mushrooms to skillet and cook for approximately 5 minutes (add more butter if needed).
- Add soup and bring to boil.
- Reduce heat to medium-low and place pork chops back into skillet.
- Simmer until pork chops cooked through, about 10 minutes.
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Reviews
-
Very tasty dish. I don't usally go for recipes using canned mushroom soup as a base - however this one really won me over! The chops came out juicy and tender, with a nice gravy. I loved the mushrooms in this. I would have liked much more herb flavor and less saltiness - perhaps using a low sodium version of the soup would help, as well as fresh herbs. But still quite enjoyable and certainly something I would make again. -
We used bone in pork chops and just chopped the bones out. Henceforth, we had more meat than this recipe probably called for, so we adjusted a little. We used the same 4 pork chops, but tripled the four mixture, and used two cans of cream of mushroom soup and a can of milk. things then seemed better adjusted to the change in the amount of meat. I made sure to cut off all the fat, and they still came out juicy and cooked well throughout the entire piece. It did take a lot longer to cook though, nearly an hour boiling in the soup. But, the recipe is good and I would definitely make this again.
-
Quick and easy to make. I followed the recipe as written and we all enjoyed these. Good way to make pork chops. -
A very simple and tasty dinner dish that requires very little effort...perfect food for the end of a busy day.Thanks Kim. -
Very good! I used XL pork chops so it took longer to cook than stated. Because of this the gravy was almost gone. I think if I use that size chops again I will add a can of milk as well so there is still sauce left. DH hates mushrooms so I used cream of celery, but it was still very mushroomy from the sauteed ones. Yummy!
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RECIPE SUBMITTED BY
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