1 pound thin sliced pork chops
MDP's seasoning mix
1 tsp + 1 TBSP extra virgin olive oil
2 medium onions
1/2 packet onion soup mix
1/2 c chicken broth
1 can reduced sodium/reduced fat cream of mushroom soup
Pound out the pork chops to 1/4" thickness. Rub with 1 tsp olive oil and sprinkle with meat seasoning.
Heat a skillet on medium-high heat. Spray lightly with cooking spray and immediately add chops. Cook 3-4 minutes per side until browned and remove to a 8"x12" baking dish.
Thinly slice onions with a mandolin or food processor. Add remaining oil to skillet and saute onions until soft. Cover chops with onions. Pour stock into the skillet and use a whisk to deglaze the pan (loosen up the browned bits). Once stock begins to boil, add the mushroom soup and whisk until incorporated and smooth. Pour gravy over the chops and onions.
MDP's seasoning mix
1 tsp + 1 TBSP extra virgin olive oil
2 medium onions
1/2 packet onion soup mix
1/2 c chicken broth
1 can reduced sodium/reduced fat cream of mushroom soup
Pound out the pork chops to 1/4" thickness. Rub with 1 tsp olive oil and sprinkle with meat seasoning.
Heat a skillet on medium-high heat. Spray lightly with cooking spray and immediately add chops. Cook 3-4 minutes per side until browned and remove to a 8"x12" baking dish.
Thinly slice onions with a mandolin or food processor. Add remaining oil to skillet and saute onions until soft. Cover chops with onions. Pour stock into the skillet and use a whisk to deglaze the pan (loosen up the browned bits). Once stock begins to boil, add the mushroom soup and whisk until incorporated and smooth. Pour gravy over the chops and onions.
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