Heat oil in a large skillet over medium-high heat. Season pork chops with salt and pepper. Sear pork 2 to 3 minutes on each side or until pork is golden. Remove from skillet; cover and keep warm.
Recipe
Author
Hy-Vee Test Kitchen
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Description
If you're looking for a homey weeknight meal, congrats! You've just found it. Pan-seared pork chops, mushrooms, and onions and create a creamy sauce using cream of mushroom soup. Then, add some spinach (ya know... for something green).
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. Gustare Vita olive oil | ||
| 6 (4-oz. each) Midwest Pork top loin chops | ||
| Hy-Vee salt | ||
| Hy-Vee pepper | ||
| 1 (8-oz.) pkg. sliced mushrooms | ||
| 1 medium yellow onion, sliced | ||
| 1 (10-oz.) can Hy-Vee cream of mushroom soup | ||
| ⅔ c. Hy-Vee 2% reduced-fat milk | ||
| 3 c. fresh spinach |
Things To Grab
- Large skillet
- Meat thermometer
Directions
Reduce heat to medium. Add mushrooms and onion to skillet. Season with salt. Sautee 5 to 7 minutes or until mushrooms are golden brown and onions are fork-tender. Stir in cream of mushroom soup and milk. Bring mixture to a boil.
Add spinach to skillet. Stir until wilted, about 1 to 2 minutes. Add pork chops back to skillet; cover. Heat 2 to 3 minutes or until pork reaches 145 degrees.
Nutrition facts
Servings
250 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 55mg
- Sodium: 400mg
- Total Carbohydrates: 9g
- Protein: 22g
Daily Values
0%
Iron 10%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 10%
Recipe Source:
Hy-Vee Test Kitchen