Skillet Chops with Mushroom Gravy

Here's a perky variation on pork chops and mushroom gravy. Coat the chops with a mixture of bread crumbs and Parmesan cheese before browning. Then simmer the chops in cream of mushroom soup.

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Prep Time

10M

Total Time

40M

Servings

4 servings

1/2 cup dry bread crumbs

2 tablespoons grated Parmesan cheese

4 pork chops

1 tablespoon vegetable oil

1 (10.75 ounce) can condensed cream of mushroom soup

1/2 cup milk

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Combine bread crumbs and Parmesan cheese in a large resealable plastic bag. Add chops two at a time, and shake to coat.

Heat oil in a large skillet over medium-high heat, and cook chops until brown on both sides. Remove chops from skillet, and reduce heat to medium.

Blend soup and milk in the skillet, stirring to scrape up the bits of breading left over from the chops. You can adjust the amount of milk depending on how thick you want the gravy to be (it will thin a bit during the cooking process). Bring to a gentle boil, increasing heat slightly if necessary. When soup mixture is bubbling, return chops to skillet. Cover, and reduce heat to low. Simmer for 20 minutes, or until chops are cooked through.

Skillet Chops with Mushroom Gravy

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