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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Perfect weeknight meal. Easy to put together, but really tastes special. The original recipe called for rosemary, but my family isn't a big fan of rosemary, so I use garlic instead. We like it with mashed potatoes or rice. Ingredients:
4 (4 ounce) boneless pork loin chops |
2 tablespoons olive oil |
1 tablespoon butter |
1 1/2 cups sliced fresh mushrooms |
1/2 lb fresh green beans, cut into 2-inch pieces |
2 garlic cloves, minced |
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted |
1/4 cup water |
1/8 teaspoon pepper |
Directions:
1. In a large skillet brown pork chops in oil and butter on each side. Remove the chops and keep warm.
2. In the same skillet, saute the mushrooms, beans and garlic until vegetables are tender.
3. Stir in the soup, water and pepper; bring to a boil.
4. Top with pork chops.
5. Reduce heat; cover and simmer for 10-15 minutes until pork juices run clear, stirring occasionally.
6. Serve sauce over chops.
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