30-Minute Pork Chops with White Wine Mushroom Sauce
You may need to re-evaluate your favorite pork chop recipe after tasting this decadent dish. Its creamy, flavorful white wine sauce comes together quickly, thanks to Campbell’s® Condensed Cream of Mushroom Soup, allowing you to savor the day without spending all of it in the kitchen. In fact, you can pull our pork chops together in under 30 minutes, leaving enough time to whip up some roasted potatoes or crunchy green beans to serve alongside them.
Ingredient
- 2 pounds boneless pork chop, 3/4-to 1-inch-thick (about 4 chops)
- 2 teaspoons olive oil (plus more, if needed)
- 2 teaspoons unsalted butter
- 2 to 3 celery stalks, sliced (about 1 cup)
- 1 cup sliced yellow or white onion
- 1 teaspoon minced garlic
- 1 cup white wine
- 1/2 cup Swanson® Unsalted Chicken Stock or water
- 1 can (10.5 ounces) Condensed Cream of Mushroom Soup
- 4 lemon wedges (optional)
- 2 tablespoons chopped fresh parsley or green onion, for garnish
Direction
- On a plate lined with paper towels, place the pork chops. Dry them well with paper towels before seasoning liberally on all sides with salt and ground black pepper. Set aside.
- In a deep pan with a lid, heat the olive oil and butter together over medium high heat until the butter has melted and is slightly frothy, about 1-2 minutes. Add the pork chops to the pan and let sear for 3-5 minutes before flipping over and repeating on the other side until brown and golden. Be sure to sear the sides of the chops as well. Turn the heat to medium, remove the chops and set them aside on a plate.
- Add the celery, onion, and garlic to the pan and stir, adding a teaspoon or two of oil if needed. Sauté the vegetables until they begin to soften, but still have crunch, about 3-4 minutes. Add the white wine to the pan and deglaze, scraping up the brown bits that have settled at the bottom of the pan. Add the stock or water and Campbell’s® Condensed Cream of Mushroom Soup and stir until well incorporated. Add the pork chops back in and reduce the heat to medium low. Cover the pan with a lid and cook for 10-15 more minutes, or until the chops have reached an internal temperature of 160°F and the sauce has thickened.
- Remove the pan from the heat and garnish with parsley or green onion and a squeeze of lemon juice before serving.
