Weeknight Pork Chops

A creamy mushroom sauce helps keep the meat tender and tasty.


3 servings

Recipe from

Southern Living


6 (1/2-inch-thick) boneless pork loin chops
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 cup orange juice
1/4 cup dry sherry
1 (1-ounce) envelope dry onion soup mix
1 cup chopped fresh mushrooms
1/4 cup whipping cream


Sprinkle pork chops evenly with salt and pepper.

Cook in hot oil in a heavy skillet over medium-high heat 2 minutes on each side or until browned.

Add orange juice and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Transfer chops to a serving platter; keep warm. Reserve drippings in skillet.

Stir whipping cream into reserved drippings; cook over medium-high heat, stirring constantly, 5 minutes or until thickened. Serve over chops.