Ingredients
6 boneless pork loin chops (4 ounces each)1/4 teaspoon salt1/4 teaspoon pepper2 teaspoons olive oil, divided1 cup sliced fresh mushrooms1/3 cup chopped onion1 garlic clove, minced1/2 cup white wine or reduced-sodium chicken broth1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted1/2 cup reduced-sodium chicken broth
Preparation
Sprinkle pork chops with salt and pepper. Heat a large nonstick skillet over medium-high heat; add 1 teaspoon oil. Brown chops on both sides, 2-3 minutes; remove and keep warm. In the same skillet, saute mushrooms and onion in remaining oil until tender. Add garlic; cook 1 minute longer.
Add wine, stirring up any browned bits; cook until liquid is reduced by half, 4-6 minutes. Stir in soup and broth; bring to a boil. Return pork chops to the pan. Reduce heat; simmer, uncovered, until a thermometer reads 145°, 8-10 minutes.
