Ingredients Jump to Instructions ↓

  1. 2 T. cornstarch

  2. 1 3/4 c. beef broth or stock

  3. 1 can golden mushroom soup,undiluted

  4. 1/2 soup can water or milk

  5. 1/4 teas. black pepper

  6. 6 bone-in pork chops,

  7. 1/2 inch thick 1 medium onion,

Instructions Jump to Ingredients ↑

  1. Stir the cornstarch, broth and pepper in a small bowl until the mixture is smooth. Spray a 10-inch skillet with cooking spray and heat over medium-high heat for 1 minute. Add the chops and cook or 10 minutes or until well browned on both sides. Remove the chops from the skillet. Remove the skillet from the heat. Spray skillet again , heat for 1 minute. Add the onion and cook until it's tender-crisp, stirring occasionally. Stir the cornstarch mixture in the skillet.Add soup and water; Cook and stir until the mixture boils and thickens. Return the chops to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chops are cooked through. -- serve with rice or buttered noodles with the soup gravy over top.


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