Tender chops are even tastier topped with a luscious pan sauce that’s a cinch to make with cream of mushroom soup.
- 4 bone-in pork chops 1" thick, about 3 lbs.
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 tbsp. oil
- 8 oz. sliced mushrooms
- 1/2 c. chopped red onion
- 1/2 c. condensed cream of mushroom soup
- 1/2 c. quartered cherry tomatoes
Sprinkle pork chops with salt and pepper. In large nonstick skillet, heat 1 Tbs. oil over medium heat.
Add pork chops; cook, turning once and reducing heat if necessary, until no longer pink near bones, 8-10 min. per side.
Remove pork, reserving pan juices separately.
In same skillet, heat remaining 1 Tbs. oil. Add mushrooms and onion; cook, stirring occasionally, until mushrooms are golden, 5-8 min.
Add soup and reserved pan juices; simmer until flavors blend, about 5 min. Serve sauce over pork chops. Garnish with tomatoes.