Secrets from the Cookie Princess: Mushroom Smothered Pork Chops

Pork is a pretty frequent occurrence for dinner in our house. Pulled pork, tenderloin, kebabs, pork chops--they all work for us. And while I love a good pork chop, sometimes I struggle with how to prepare them. Sure we just season them up and throw them on the grill, but that can get old so I'm always looking for something different. Enter these mushroom and gravy smothered chops that come together super quick--definitely a weeknight meal. The chops stay tender and juicy and the mushrooms and sauce provide a ton of extra flavor that you just want to lick off the plate--or at least sop up with some crusty bread or mashed potatoes. Dave declared this dish amazing and it's definitely going to be in our regular rotation.

Looking for a new way to enjoy our pork chops, I found this recipe from Sara at Bitz and Giggles. The recipe is simple and that's what makes it so delicious. Just a few ingredients and one (big) skillet, and you've got a perfect dinner. In lieu of the cream of mushroom soup, you could use a homemade variation or make a roux. I realized I had a can of the low fat cream of chicken soup, so I used that--although I'm sure the cream of mushroom would have been just that much better. Either way, the mushrooms and sauce are really the stars of this dinner, which is sure to be a favorite for you, too.

Mushroom Smothered Pork Chops

Ingredients

6 boneless pork chops
salt, pepper and garlic powder, to taste
2 Tablespoons olive oil, divided
8 ounces sliced mushrooms
10.75 ounce can cream of mushroom or cream of chicken soup

Season pork chops on both sides with salt, pepper and garlic powder.

In a large skillet, heat 1 Tablespoon olive oil over medium high heat, then add pork chops--working in batches if necessary. Brown chops about 5 minutes per side, then remove to a plate.