Creamy Mushroom Pork Chops

Smothered pork chops have met their match! Bacon, sour cream and Progresso Vegetable Classics creamy mushroom soup make a "smothering-good" rich and creamy sauce.
Photo by lilangel s.
Adapted from pillsbury.com

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Adapted from pillsbury.com

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

  • Garnishes, If Desired

  • Chopped fresh parsley or other herbs

Directions

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. 2) 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. 3) 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. 10 weight watchers points

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