Prep 5 mins
Cook 40 mins
Got this one from an old President's choice magazine. Good anytime.
- 1 tablespoon margarine or 1 tablespoon butter
- 4 pork chops, about 1/2-inch thick
- 1 cup sliced mushrooms
- 1 (10 1/2 ounce) can tomato soup
- 4 teaspoons balsamic vinegar or 1 teaspoon honey
- 1 garlic clove, minced
- 1⁄4 cup water
- 1⁄4 teaspoon dried thyme leaves, crushed
- 1⁄4 teaspoon dried oregano, crushed
- 4 cups hot cooked noodles
- parsley (to garnish)
- In large skillet over medium-high heat, melt margarine.
- Brown chops 3 minutes on each side.
- Remove from skillet; set aside.
- Pour off fat.
- In same skillet, sauté mushrooms with garlic until liquid is evaporated.
- Stir in soup, water, thyme, oregano and balsamic vinager or honey.
- Bring to boil.
- Return chops to skillet.
- Reduce heat to low.
- Cover; simmer 25 to 30 minutes or until tender, stirring occasionally.
- Serve with noodles.
- Garnish with parsley.
Another quick and easy recipe to fix. I used the balsamic vinegar because I like the flavor it gives food. My husband thought it would go good with a baked potatoe. TY Dave.
I made this for dinner last night and it turned out very well. I was a little dubious about the balsamic vinegar but it was a great touch. My husband liked it and thought it should be served with rice instead of noodles. Definitely one I wish use again. Thanks for posting it. Barb from Utah
This is so flavorful and easy! I used the balsamic option and added some minced onion that needed using. I also used boneless sirloin chops. The pork is amazingly tender and cover in a tomatoey slightly tangy sauce. The sauce was excellent on top of the roasted garlic couscous I served alongside and sweet oven roasted carrots accompianied the dish very well. This will be a staple in our house.