Super-Moist Pork Chops

Jump-start a deliciously easy dinner with a can of Progresso® soup!

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( 14 Ratings)

14 Ratings

5 Stars 71%

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Member Reviews ( 9 )

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Prep Time 5 min
Total Time 40 min
Servings 4

Ingredients

1: cup uncooked regular long-grain white rice

1: tablespoon olive oil

4: bone-in pork loin chops, 3/4-inch thick (about 2 pounds)

1/2: teaspoon salt

1/2: teaspoon ground black pepper

1: teaspoon dried rosemary leaves

1: can (18 oz) Progresso® Vegetable Classics creamy mushroom soup

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Directions

1 Make rice as directed on package.
2 Meanwhile, in 10-inch skillet, heat oil over medium-high heat until hot. Cook pork chops in oil about 5 minutes on each side or until well browned.
3 Sprinkle pork chops with salt, pepper and rosemary. Pour soup over all and heat to boiling. Reduce heat to low. Cover and cook 20 to 25 minutes or until pork is no longer pink and meat thermometer inserted in center reads 160°F.

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REVIEWS & COMMENTS

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1 - 3 of 9 Reviews View All

Posted 9/30/2012 1:30:57 PM REPORT ABUSE Mendoncaquilts said:

Rating:

I make these often and sometimes with the following changes: adding a little white wine and cooking the sauce down, also adding a little sage. Yummy

This reply was: Helpful Inspiring

Posted 6/25/2012 9:16:00 AM REPORT ABUSE sssweetcandie said:

Rating:

I make this and it one of my fav dinners...I fry the pork chops til they are fully browned with a tiny bit of carmelization on the edges and then transfer them into a casserole dish...then poor the soup over all the chops and then sprinkle top with mushrooms. cover with foil lightly, place them in oven @ 400* for around half hour or until pork in tender. I then cut up 6-8 potatoes and fry them usually by the time the potatoes are done...the chops should be done...(we also spoon the "mushroom gravy" over potatoes)... serve with a veggie of choice and bread of choice...I guess tonight that's whats for dinner!!!

This reply was: Helpful Inspiring