My husband and I were supposed to have an all day date today. We had tickets to see Tran-Siberian Orchestra and then were given two passes to a food and wine festival tonight. Unfortunately, my son woke up this morning sick. Like…you know…sick. Not the best way to be awakened on a Saturday morning. Bleah. Sick child meant the hubby and I were stuck home instead of out enjoying a kid-free concert and awesome food and wine. Bummer.
I decided to make the most of my would-be date night at home. Made these smothered pork chops while listening to “Last Christmas Eve” on my cd player. Got the wine in the dish instead of at the festival, but hey. It works…right? I love pork chops – they are just delicious. They taste amazing in this meal smothered with a creamy mushroom sauce. Mashed potatoes are perfect with these chops, you can soak up all that gorgeous sauce!
Smothered Pork Chops
4 pork chops
salt and pepper to taste
2 T olive oil
2 cloves garlic minced
1 onion, sliced thinly
1 pound fresh mushrooms, sliced
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup white wine
1/2 cup milk
2 sprigs of thyme
1 bay leaf
Directions
- Season pork chops with salt & pepper to taste.
- In a large skillet, heat oil over medium high heat. Brown the chops on both sides. Remove to plate and tent with foil.
- Add onion and mushrooms to the same pan and saute for two minutes, until onions are slightly translucent. Add garlic and stir for 30 seconds then deglaze pan with the wine, scraping up any brown bits.
- Add milk and cream of mushroom soup to the pan and stir to combine with mushrooms and onions. Place pork chops back in the pan. Add the thyme and bay leaf. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.
Bakerlady 
Pork chops look like yummy.