6 Pork Chops, approx 6 oz each
salt & pepper to season chops
2 Tbsp. Olive Oil
8 oz. Mushrooms, drained, canned
1 can Campbell’s Beefy Mushroom Soup, condensed
3 cans Water (use soup can)
2 Beef Bouillon cubes
2 Tbsp Minced dried Onions
1/2 tsp. Thyme, dried
What To Do:
Combine soup, water, bouillon cubes, minced onions, thyme and canned mushrooms all together in large soup pot, bring to boil, cover, reduce heat to medium and cook for 15 minutes.
Meanwhile, season pork chops very simply with salt and pepper, heat oil in a saute pan over med to med-high heat and sear the chops on each side, about 2 minutes per side.
Add the seared pork chops to the soup mixture, cover, reduce heat to medium low and allow to cook for 1 1/2 hours rearranging the chops a couple of times during the cooking time.
After the hour and a half, remove chops from liquid, set aside to rest. Turn heat up to high and let the gravy thicken, stirring occasionally for about 15 minutes. Spoon gravy evenly over the 6 chops and serve.
Makes 6 servings
Nutritional Information: Sodium: 981 mg Fat: 14.61 g Total carbs: 6.72 g Fiber: 1.1 g Net Carbs: 5.62 g Veggie Net Carbs: 2.3 g Protein: 39.68 g Calories: 325
Ratios: Carbs: 9% Fat: 40% Protein: 51%