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Nutrition Facts
Serving Size 1 (104g) Recipe makes 4 servings The following items or measurements are not included below: 4 boneless pork chops
Calories 133
Calories from Fat 93		(69%)
Amount Per Serving		%DV
	Total Fat 10.3g	15%
	Saturated Fat 4.7g	23%
	Monounsaturated Fat 2.3g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 533mg		22%
Potassium 109mg		3%
Total Carbohydrate 8.7g		2%
	Dietary Fiber 0.3g	1%
	Sugars 1.4g
Protein 2.2g		4%
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May 5 to May 9, 2008

GaylaV

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Recipe #58426 | 30 min | 10 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: Kim127
Apr 6, 2003

Easy, quick dinner. This is really good with rice or mashed potatoes.

SERVES 4 (change servings and units)

Ingredients

2 tablespoons flour
1/4 teaspoon ground sage
1/4 teaspoon dried thyme leaves
4 boneless pork chops
2 tablespoons butter
1 can cream of mushroom soup
1 cup mushroom, sliced

Directions

1
Mix flour, sage and thyme.
2
Pat pork chops dry and then dredge in flour mixture.
3
Saute pork chops in large skillet with butter until browned.
4
Remove from skillet.
5
Add mushrooms to skillet and cook for approximately 5 minutes (add more butter if needed).
6
Add soup and bring to boil.
7
Reduce heat to medium-low and place pork chops back into skillet.
8
Simmer until pork chops cooked through, about 10 minutes.

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Meat > Pork > Chops
Cuisine > North American > United States
Preparation > Time to Make > < 30 mins
Preparation > Simple

Featured Reviews for This Recipe

From: bmcnichol

On Apr 27, 2009

Quick and easy to make. I followed the recipe as written and we all enjoyed these. Good way to make pork chops.

0 people found this review helpful

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From: Noo

On Oct 27, 2008

A very simple and tasty dinner dish that requires very little effort...perfect food for the end of a busy day.Thanks Kim.

0 people found this review helpful

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From: MsSally

On Jan 7, 2008

These were very good. I cheated though and threw everything in the crock pot and cooked for 8 hrs on low. Then I stired in about 1/2 c light sour cream and served with egg noodles. Very good.

2 people found this review helpful

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From: Bergy

On May 19, 2006

I often wonder why so many say - "oh no not a canned soup recipe!" I love a shortcut that gives a wonderful tasty, flavor filled recipe and this is one that does just that! I have often made porkchopswith mushroom soup but your version with Sage, Thyme and the added mushrooms is super. The one thing I would do differently next time is slip it in the oven at 350 fot about 45-60 minutes depending what cut of chop you use. I used sirloin boneless chops and they were not 100% tender (not the fault of the recipe) Thanks Kim127 for a tasty enjoyable dinner

2 people found this review helpful

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