Creamy Mushroom Pork Chops

By carvalhohm

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
• Chopped fresh parsley or other herbs

Preparation

Step 1

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.