Pan-fried Pork Chop with Mushrooms, Gravy and Asparagus
Who doesn’t love a good pork product? I like to eat pork pretty often. I love to make pork chops and this is hands down my favorite way to make them. It is so simple.
Ingredients and Instructions
Don’t overcook the pork chops. Pork is a very lean meat and if it’s cooked too long it can dry out. The optimal internal temperature is 145F degrees. If you want it more well done, you can cook it up to 160F degrees.
The seasoning can easily be tailored to your taste. I always use Tone’s rosemary, garlic seasoning with thyme, sea salt and black pepper.
Add pork chops to the skillet. Pork can dry out if you cook it too long so just monitor the progress and if you aren’t sure about doneness, just poke them with a fork or knife and if the juices run clear then they are done. Serve these right away with your favorite sides. Enjoy!
Campbell’s cream of mushroom soup
This classic cream of mushroom soup is a smooth, rich combination of mushrooms, fresh cream and garlic.
Pour in a pot. Medium high heat. Add your favorite seasonings. Stir until hot.
I like the sauce thick, so I do not use milk or cream.
Easy sauteed Portobello Mushrooms
3 tablespoons olive oil, or more as needed 2 garlic cloves
2 portobello mushroom caps, sliced salt and black pepper to taste
Sauteed Garlic Asparagus
This sauteed asparagus is a simple but tasty twist to regular old asparagus.
3 tablespoons butter
3 tablespoons olive oil
1 bunch fresh asparagus
3 cloves garlic, chopped
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good pork page.
Pan-fried Pork Chop with Mushrooms, Gravy and Asparagus