I waited until the last minute to look for something for dinner. I thought this could be easily adaptable to the skillet as I just didn't have time to throw everything in the crockpot. I used fresh sliced onion instead of frozen, pork chops (as that was what I had on hand (and it's white meat, so it's pretty interchangable when it comes to Campbell's Recipes), dried rosemary and I used half beef broth/half wine, so it wouldn't be too boozy for my kids. I dusted the chops with black pepper and rosemary and browned the chops in a little olive oil. Once they browned, I added a little more oil, then the mushrooms and onions and sauteed them before adding in the broth/wine and deglazing the pan. I then added the soup. After simmering for five minutes, I didn't need the cornstarch. It was plenty thick on it's own. I just covered the skillet and simmered for 15 minutes or so on low heat or until the chops were cooked through. I served it with rice. We all liked this, but I think it would have been better with some fresh minced garlic. I really appreciated this meal because it was easy for me to prepare on a "Mom's tired" kind of day and it used pantry ingredients which meant I could throw it together without having to make a trip to the store. And I'll tell you, my boys ate every bit of this. NO LEFTOVERS. Even the small one had seconds. That's enough of a winner for me.
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I waited until the last minute to look for something for dinner. I thought this could be...