“Fried” (not fried) Pork Chops with Creamy Mushroom Gravy
This recipe will sound very odd when reading the ingredients, but it’s absolutely delicious. All the ingredients blend together scrumptiously. If you grew up on country cooking (fried with gravy) this will satisfy your craving but is a little healthier.
Ingredients
Scale
- salt
- pepper
- ground cinnamon
- 1/2 cup orange juice
- 1 can Cream of Mushroom soup
- Thick cut Pork Chops
Instructions
- Sprinkle pork chops with salt, pepper, and cinnamon. Spray skillet with nonstick cooking spray.
- Heat skillet (I use an electric skillet) to 300°.
- Brown the pork chops on each side until browned (about 4 minutes per side).
Turn temperature down to 200°. - Mix 1/2 cup of orange juice with can of Cream of Mushroom soup. Pour over the pork chops.
- Simmer about 30 minutes or until pork chops are cooked completely but not over-cooked. They will be tough if cooked too long.
Notes
I double the gravy recipe (1 cup orange juice and 2 cans Cream of Mushroom soup) to have plenty of gravy to serve over mashed potatoes or rice.