Prep Time:30 min
Start to Finish:30 min
makes:6 servings
6 boneless pork loin chops (4 oz each)
1 teaspoon canola oil
1/2 cup chopped onion
8 oz sliced fresh mushrooms (3 cups)
10 3/4 oz condensed cream of mushroom soup
1/4 cup water
1/2 teaspoon reduced-sodium soy sauce
1/4 teaspoon dried sage or thyme leaves
1/8 teaspoon pepper
1/2 cup sour cream
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1. Trim any visible fat from pork chops. Heat 12-inch nonstick skillet over medium-high heat until hot. Add pork chops; cook about 4 minutes on each side or until slightly browned. Remove pork chops from skillet; set aside.
2. In same skillet, heat oil over medium heat. Add onion and mushrooms; cook 3 minutes, stirring frequently.
3. Stir in soup, water, soy sauce, sage and pepper until well mixed. Heat to boiling. Return pork chops to skillet; spoon some of the sauce over pork. Reduce heat; cover and simmer 12 to 15 minutes, stirring and turning pork chops occasionally, until pork is no longer pink in center.
4. Stir in sour cream until well blended and smooth. Cook, stirring constantly, just until hot. Serve pork chops with mushroom mixture.
