CREAMY ITALIAN-STYLE PORK CHOPS

Creamy Italian-Style Pork Chops image

Provided by Kelly Williams @WildfloursCottageKitchen

Categories Pasta

Number Of Ingredients 14

3-4 - boneless pork loin chops, *see note at bottom
- salt & pepper to season
1 Tbl. - vegetable oil, more if needed
1 can - cream of mushroom soup
1 - (14 1/2 oz.) can delmonte originl stewed tomatoes, broken up with the juice
1 tsp. - minced garlic, or to taste
1 Tbl. - dried parsley
1 tsp. - dried basil
1/2 tsp. - italian seasoning
1/2 tsp. - oregano
1/4-1/2 - tsp. superior touch better than bouillon soup base, to taste for saltiness
1 Tbl. - butter, cut up
1 (4 oz.) - can sliced mushrooms, drained
- coarse ground blck pepper to taste

Steps:

Season chops on both sides with salt and pepper to taste. Fry in deep, hot skillet with oil til lightly browned on both sides. Remove to a platter. Wipe out excess oil and fat with a paper towel. Add rest of ingredients and stir to mix. Add chops and top each (covering completely)with most of the sauce, leaving some on the bottom underneath each chop. Place on tight-fitting lid, and bring to a simmer. Simmer for about 1 hour on LOW heat til very tender, stirring sauce ocaisionally so it doesn't burn or stick. (*I didn't need to turn these, but did always make sure they were totally covered with the sauce to keep them moist.)Serve over or with mashed potatoes, rice or noodles. *Note: I made 3 pork chops, and there was plenty of "gravy"/sauce to go with our mashed potatoes. Served them also with green beans, bread and butter and a nice salad! :)*If making 4 chops, there might not be enough gravy to top mashed potatoes or noodles, etc., so plan ahead and either make more sauce or top what you are serving it with, with a little butter instead of the extra sauce as there probably won't be any.