Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr

Ingredients

4 rib sirloin or center-cut pork chops
1 onion chopped
1 clove garlic minced
8 oz button mushrooms*
1 packet dry mushroom gravy mix pork or brown gravy mix may be used as well
1 10.75 oz can reduced-sodium cream of mushroom soup
1/4 cup dry white wine or water
1 tbsp olive oil
1 tbsp butter

Instructions

*equal amount of larger mushrooms, sliced, can be substituted
In a small bowl, mix the gravy mix with the soup; set aside.
Heat a large (12-inches +) skillet over medium-high heat.
Add olive oil and butter to melt
Brown pork chops well on both sides; remove from pan.
Add the onion, garlic and mushrooms to the pan and saute for about 3-5 minutes or until onion just begins to get soft.
Deglaze the pan with the 1/4 cup wine or water (this means add the liquid and scrape up all the browned bits at the bottom of the pan).
Add the soup mixture and stir to combine with pan contents.
Add the pork chops back to the pan, bring to boil, reduce heat to low, cover and simmer for 30-40 minutes.