Creamy Mushroom Pork Chops
Smothered pork chops have met their match! Bacon, sour cream and Progresso® Vegetable Classics creamy mushroom soup make a "smothering-good" rich and creamy sauce.
Ingredients
4 slices gluten-free bacon, cut into 1-inch pieces
4 boneless pork loin chops, about 1/2 inch thick (1 1/4 lb), trimmed of fat
1/2 teaspoon garlic salt
Ingredients
4 slices gluten-free bacon, cut into 1-inch pieces
4 boneless pork loin chops, about 1/2 inch thick (1 1/4 lb), trimmed of fat
1/2 teaspoon garlic salt
1/8 teaspoon pepper
1 can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
1/4 cup sliced green onions
1/2 cup gluten-free sour cream
Garnishes, If Desired
Chopped fresh parsley or other herbs
Directions
1 can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
1/4 cup sliced green onions
1/2 cup gluten-free sour cream
Garnishes, If Desired
Chopped fresh parsley or other herbs
Directions
- In 12-inch nonstick skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels. Drain all but 1 tablespoon bacon fat from skillet.
- Sprinkle pork chops with garlic salt and pepper. Add pork chops to bacon fat in skillet over medium heat. Cook pork 3 to 4 minutes, turning once, until lightly browned. Remove pork from skillet; set aside. Stir in soup and onions; heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 5 minutes, stirring occasionally.
- Return pork to skillet. Cover; simmer 8 to 10 minutes, turning once, until pork is no longer pink in center. Remove from heat, stir in sour cream. Sprinkle with bacon and parsley.
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