Herbed Pork Chops in Mushroom Sauce
Golden brown, seasoned pork chops simmer with onion in a creamy mushroom sauce and are served over hot cooked rice.
Ingredients
0.5 teaspoon garlic powder
0.5 teaspoon paprika
0.25 teaspoon dried basil leavesor dried thyme leaves, crushed
1 pound boneless pork chop, 3/4-inch thick (about 4 chops)
1 tablespoon vegetable oil
1 medium onion, sliced (about 1/2 cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.25 cup milk
3 cups hot cooked white riceor brown rice
0.5 teaspoon paprika
0.25 teaspoon dried basil leavesor dried thyme leaves, crushed
1 pound boneless pork chop, 3/4-inch thick (about 4 chops)
1 tablespoon vegetable oil
1 medium onion, sliced (about 1/2 cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.25 cup milk
3 cups hot cooked white riceor brown rice
Instructions
Stir the garlic powder, paprika and basil on a plate. Coat the pork with the garlic powder mixture.
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
Add the onion to the skillet and cook until tender, stirring occasionally. Stir in the soup and milk and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the pork is cooked through. Serve the pork and sauce with the rice.
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
Add the onion to the skillet and cook until tender, stirring occasionally. Stir in the soup and milk and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the pork is cooked through. Serve the pork and sauce with the rice.
Herbed Pork Chops in Mushroom Sauce
Golden brown, seasoned pork chops simmer with onion in a creamy mushroom sauce and are served over hot cooked rice.
Directions
Print
Stir the garlic powder, paprika and basil on a plate. Coat the pork with the garlic powder mixture.
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
Add the onion to the skillet and cook until tender, stirring occasionally. Stir in the soup and milk and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the pork is cooked through. Serve the pork and sauce with the rice.
Ingredients
0.5 teaspoon garlic powder
0.5 teaspoon paprika
0.25 teaspoon dried basil leavesor dried thyme leaves, crushed
1 pound boneless pork chop, 3/4-inch thick (about 4 chops)
1 tablespoon vegetable oil
1 medium onion, sliced (about 1/2 cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.25 cup milk
3 cups hot cooked white riceor brown rice
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