This dish is to dye for if you like gravy and tender Pork Chops.
Credit: Rimmer’s Red Barn
- 4 rib, sirloin or center-cut pork chops
- 1 onion, chopped
- 1 clove garlic, minced
- 8 oz. button mushrooms
- 1 packet dry mushroom gravy mix (pork or brown gravy mix may be used as well)
- 1 can (10.75 oz) reduced-sodium cream of mushroom soup
- ¼ cup dry white wine or water
- 1 tbsp. olive oil
- 1 tbsp. butter
- In a small bowl, mix the gravy mix with the soup; set aside.
- Heat a large (12-inches +) skillet over medium-high heat. Add olive oil and butter to melt. Brown pork chops well on both sides; remove from pan.
- Add the onion, garlic and mushrooms to the pan and sauté for about 3-5 minutes or until onion just begins to get soft. Remove and set aside.
- De-glaze the pan with the ¼ cup wine or water (this means add the liquid and scrape up all the browned bits at the bottom of the pan). Add the soup mixture and stir to combine with pan contents. Add the pork chops back to the pan, and the onions and mushrooms bring to boil, reduce heat to low, cover and simmer for 30-40 minutes.