Mushroom Pork Chops
Fried pork chops have always been a favorite of mine. With the right amount of seasoning or marinade, they certainly can be part of a very exciting meal, especially when combined with steamed rice and fresh vegetables. There are many ways of preparing pork chops — breaded, barbecued and even boiled. Then there’s the sauce-covered chops like this recipe which uses a creamy mushroom sauce that makes for a meat dish that’s less dry. It can be served with your favorite steamed vegetable. I chose asparagus. It’s — as I always like to say — a combination made in heaven! Speaking of which, since it’s Christmas season, Handel’s “Halleluja Chorus” playing in the background might even enhance your enjoyment of this omnipotent dish.
2 pork chops, bone-in, Frenched center cut
1/4 lb button mushrooms, sliced
1 can condensed cream of mushroom soup
1 small onion, chopped
Salt and pepper to taste
1 tbsp olive oil
Season pork chops with salt and pepper and let stand for about 30 minutes. In a large skillet or frying pan, heat the olive oil in medium-high heat. Add the pork chops and brown on either side. Add in the onion and mushroom and sauté until the onions become tender. Add the cream of mushroom soup. Reduce heat, cover the pan and simmer for 15-20 minutes. In a separate pan, steam the asparagus just enough to keep them crunchy. Set aside. Place the pork chops on a serving plate and pour the mushroom sauce over them, adding the steamed asparagus on one side of the plate.