Pan-Seared Pork Chops with Creamy Mushroom Sauce
Tender pork chops seared to golden perfection, topped with a rich and savory mushroom and onion cream sauce.
Ingredients
- 6 center-cut bone-in pork chops
- 2 tablespoons vegetable oil, divided
- 8 ounces white mushrooms, sliced
- 1 small red onion, chopped
- 1/2 cup condensed cream of mushroom soup
- to taste salt and black pepper
Instructions
- Season both sides of the pork chops generously with salt and pepper.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat.
- Cook the pork chops in batches, about 8 minutes total, flipping once, until browned and cooked through. Remove chops and set aside, reserving pan juices in the skillet.
- Add the remaining 1 tablespoon of oil to the skillet.
- Sauté the chopped red onion and sliced mushrooms for about 5 minutes, stirring frequently, until mushrooms are golden and tender.
- Stir in the condensed cream of mushroom soup and simmer for 5 minutes, stirring occasionally, until the sauce thickens.
- Return the reserved pan juices to the skillet and stir into the sauce to enhance flavor.
- Serve the pork chops hot, topped with the creamy mushroom sauce.
