One Skillet Pork Chops
This is an easy and delicious recipe. There is hardly any work put into it but it tastes like it has been cooking all day. Also a cheap alternative. These are really delicious!
This is an easy and delicious recipe. There is hardly any work put into it but it tastes like it has been cooking all day. Also a cheap alternative. These are really delicious!
- 3 tablespoons extra virgin olive oil
- 3 tablespoons chili powder
- 3 tablespoons garlic powder
- 3 tablespoons onion powder
- 6 thin cut pork chops
- 1 can campbells cream of mushroom
- 3/4 cup white wine i used barefoot pino grigio because it was what i had onhand.
- 3 tablespoons salt and pepper
- 3 tablespoons perfect pinch red bell pepper and garlic
- 4 tablespoons half and half
- Carbohydrate 16.63423 g
- Cholesterol 11.1925 mg
- Fat 19.122115 g
- Fiber 2.77830001544952 g
- Protein 4.1715425 g
- Saturated Fat 4.7949015 g
- Serving Size 1 1 Serving (144g)
- Sodium 1227.04990759538 mg
- Sugar 13.8559299845505 g
- Trans Fat 2.1272325 g
- Calories 251 calories
Step-by-step
- Heat oil in skillet to medium heat.
- While that is heating up wash off your meat and pat dry.
- Mix all the spices in a bowl.
- Dip the pork in the spices. (or for a shorter version just sprinkle the spices onto the pork.)
- Cook in skillet for 5 minutes, flipping once.
- Add wine and slowly mix in cream of mushroom soup.
- Mix until well blended.
- Add half and half.
- Mix until well mixed.
- Cover and simmer for 45 minutes.
- Stirring occasionally throughout.
- Take off cover and simmer for 15 minutes or until desired consistancy.
- Pour over rice and enjoy!
Tender meat cloaked in a velvety, wine-infused mushroom sauce yields a rich mouthfeel that coats the palate without feeling heavy. Achieving this texture requires careful attention to pan dynamics, particularly when transitioning from high-heat searing to a covered braise. Thin-cut chops demand precision to avoid the common pitfall of protein tightening into a dry, rubbery state.
- Pat the meat thoroughly with paper towels before seasoning; surface moisture prevents the hot oil from establishing an efficient sear.
- Maintain medium heat when frying to protect the olive oil from burning and developing acrid flavors.
- Incorporate the white wine gradually, scraping the skillet base to dissolve browned fond into the liquid.
- Simmer covered for 45 minutes to break down muscle fibers completely, then remove the lid for the final 15 minutes to reduce excess moisture into a clinging glaze.
Proper liquid reduction dictates whether the sauce binds smoothly to the pork or separates on the plate. Controlling the simmer time ensures the final consistency clings to a spoon.
