It uses a really good cheat ingredient (condensed soup) for the sauce main component, but believe me it works very well with a few additions.
This recipe will serve four, just add more pork and more soup to increase the servings. It will take around 35 minutes to cook.
4 good size pork chops (from your butcher where possible!)
1 teaspoon of sea and a good grinding of pepper (1/2-1 teaspoon)
1 pinch garlic salt
2 minced cloves of garlic
1 medium onion, chopped
1/2 pound of fresh mushrooms (of your choice), sliced. I like field mushrooms sometimes for a change!
1 small can condensed cream of mushroom soup. (Get a good one such as Campbell’s)
A little water to let down sauce as required.
1/2 teaspoon Paprika (smoked if you have it)
A pinch of dried chillies
1/2 tablespoon of Worcestershire Sauce
Season the pork chops with salt, pepper, and garlic salt.
In a large frying pan, brown the chops over medium-high heat for 3 minutes each side then remove from the pan.
Add the onion, crushed garlic, chillies and mushrooms, and sauté for three minutes or until the onions begin to soften.
Add the Worcestershire sauce and Paprika and sauté together for a further minute.
Add the cream of mushroom soup and add the pork back to the pan along with any resting juices.
Cover the pan, and reduce temperature to medium-low. Simmer for 25 minutes, or until chops are cooked through.
Uncover the pan and add water to thin the sauce if you wish. I like mine quite thick and indulgent.
Remove chops to warmed plates and pour over sauce. Serve with mash, rice or a crusty loaf and vegetables of your choice. its great with green beans.