This recipe was originally published on and was shared with consent from creator. Turn down heat and whisk in sour cream and thyme, If sauce gets too thick add extra chicken stock. Turn down heat and simmer for another few minutes until chops are cooked through. Stir in chicken stock, soup and soy sauce. ![]() Add onion and mushrooms, cook a few minutes until the onions and mushrooms start to get tender. Remove chops to a plate and cover to keep warm. Brown chops over medium heat for a few minutes on each side. In a skillet, melt butter over medium-high heat and brown the pork chops on both sides. Season pork chops with salt and pepper on both sides. Instructions: Season the pork chops with salt, pepper, and paprika. Add in the sliced onion, sliced mushrooms and the remaining ¼ tsp each of salt and pepper. Add the remaining 1 tbsp of oil to the pan. Remove from the pan and place on a plate. Place in the pan and fry for 6-7 minutes, turning once, until browned. With our Electric Skillet, she makes these smothered pork chops that are packed with flavor.ġ can (10.75 ounces) cream of mushroom soupġ tablespoon fresh thyme or ½ teaspoon dried thyme 4 boneless pork shoulder steaks, ½ tsp salt, ½ tsp black pepper. ![]() Step Three : Cook on LOW heat for 6-8 hours. Pour the gravy mix over the pork chops and stir it up a bit to make sure everything is coated in the sauce. With two kids, she’s the master of getting food on the table for even the pickiest of eaters with ingredients that you most likely have on hand. Step Two : Spray the insert of the crock pot with cooking spray and lay the pork chops into the bottom. The Cooking Mom‘s Amy Hanten knows what it’s like to make dinner on a busy weeknight.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |