Skillet Pork Chops in Pink Sauce recipe
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Ingredients
- 6 (5 ounce) boneless pork chops 1 pinch seasoned salt, or to taste salt and ground black pepper to taste 2 tablespoons vegetable oil 1 (10.75 ounce) can condensed cream of mushroom soup 1 cup milk ½ cup ketchup 1 tablespoon Worcestershire sauce 1 tablespoon chopped fresh parsley 1 medium red bell pepper, sliced 1 medium sweet onion, halved and sliced ½ cup sliced fresh mushrooms 1 clove garlic, minced
Nutrition Info
- 266.6 caloriescarbohydrate: 14.3 gcholesterol: 48.4 mgfat: 13.8 gfiber: 0.9 gprotein: 21.2 gsaturatedFat: 3.9 gservingSize: -sodium: 661.7 mgsugar: 9.2 gtransFat: : -unsaturatedFat: : -
Directions Skillet Pork Chops in Pink Sauce
Directions
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Season pork chops with seasoned salt, salt, and black pepper.
Heat oil in a large skillet over medium-high heat. Brown pork chops on both sides in the hot oil, 5 to 7 minutes total.
While pork chops are cooking, combine mushroom soup, milk, ketchup, Worcestershire sauce, and parsley in a bowl.
Once chops are browned, add bell pepper, onion, mushrooms, and garlic to the skillet. Cook until vegetables are soft, about 5 minutes. Add mushroom soup mixture and bring to a boil. Reduce heat and let simmer until pork chops are no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center of a pork chop should read 145 degrees F (63 degrees C).