Easy Pork Chops
Submitted by Sueann
Pan-seared pork chops smothered in a creamy mushroom soup and sour cream sauce, perfect over egg noodles or mashed potatoes.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minForget complicated recipes, these pork chops deliver restaurant flavor with pantry staples.
Onions soften in butter, then chops brown on one side before you flip them and pour in a luscious mix of cream of mushroom soup and sour cream. Cover and simmer until the meat is fork-tender and the sauce thickens into a savory gravy that begs for noodles or mashed potatoes underneath.
Finish with a heavy hand of cracked black pepper for the perfect bite.
Kitchen Tips
- Brown chops on high heat first to develop flavor before reducing heat to simmer
- Don’t move the chops while browning to achieve a golden crust
- Cooking time depends on thickness; thicker chops need closer to 25 minutes
- The sauce thickens as it cools, so serve immediately for best consistency
Ingredients
Directions
Sauté the onion in the butter until transparent.
Add chops to skillet and brown on one side.
After turning, add the mixture of soup and sour cream.
Turn down heat and cover.
Cook 20 minutes, more or less depending on thickness of chops.
Top with lots of freshly ground pepper.
The sauce makes a kind of gravy which I serve over egg noodles or mashed potatoes.
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