by Kathy Hamman Miller
This is a really simple basic gravy recipe for pork chops that is so creamy and delicious! The key to this yummy pork chop recipe is not to overcook the pork. It should reach an internal temp of 135-140 and be allowed to rest for a few minutes before you slice into it.
Ingredients:
4 boneless pork chops
3 tablespoons Olive oil
1 – 10.5 ounce can cream of mushroom soup
1/2 cup milk of choice
3 tablespoons grated Parmesan and Romano cheese also.
Directions:
Heat a skillet over medium heat with the olive oil in it. Add the pork chops and sear until browned on both sides for 3 to 4 minutes. Remove from pan.
Add the cream of mushroom soup base along with the milk in the same skillet. Heat to incorporate the gravy with the browned goodies left on the bottom of the pan. I didn’t add any other seasonings as the soup base has enough salt, but you could add what your family enjoys. Add the Parmesan cheese, whisking the gravy mix frequently. Let the gravy cook over medium heat for a minute or two. Return the pork chops to the skillet, flip so they are covered with gravy. Cover the skillet with a lid and simmer for around 8 to 10 minutes or until the pork reaches an internal temp of 135 degrees. It’s that simple! Enjoy!
