Pork Chops and Mushroom Gravy
This classic family favorite sends tempting smells all day while it simmers in the slow-cooker. Serve with mashed potatoes, buttered broccoli spears and warm dinner rolls.
4 boneless pork chops
Salt and ground black pepper, to taste
8 ounces sliced fresh mushrooms, or 2 (6.5-ounce) cans mushroom pieces, drained
2 teaspoons butter
1 medium onion, peeled and thinly sliced
1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
1 (10.75-ounce) cans condensed golden mushroom soup
- Season chops with salt and pepper, set aside.
- In medium skillet sauté mushrooms in butter until tender, about 5 to 6 minutes. (If using canned mushrooms, omit butter and sautéing step).
- Layer chops, mushrooms, onion and thyme in 4-quart slow cooker; pour soup over all. Cover and cook on low heat setting for 7 to 8 hours, until internal temperature on a thermometer reads 160°F (70°C).
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 217 calories; Protein: 25 grams; Fat: 9 grams; Sodium: 625 milligrams; Cholesterol: 63 milligrams; Saturated Fat: 3 grams; Carbohydrates: 11 grams; Fiber: 2 grams.
Recipe and photograph provided courtesy of National Pork Board.