Savory Pork & Vegetables

This is a one-skillet pork chop dinner that leans on a can of cream of mushroom soup to build a creamy sauce without any fuss. Browned boneless chops get set aside while sliced mushrooms and rosemary cook down, then everything simmers together with fresh green beans in the soup-based gravy until the pork is cooked through and the beans are tender.

Browning the chops first is what keeps them from tasting steamed or boiled. That sear adds color and a caramelized flavor to the meat that the creamy sauce then builds on. Don’t skip it, even though the chops will finish cooking in the sauce.

The rosemary is a small addition that does a lot of work. It adds an herbal, piney fragrance to the mushroom sauce that lifts the whole dish from bland to savory. Crushing the dried rosemary releases more of its oils and prevents tough, woody bits in the finished dish.

Kitchen Tips

• Don’t crowd the chops when browning. If your skillet is small, brown them in two batches for a better sear.
• Cut the green beans into 2-inch pieces so they cook evenly in the 10-minute simmer.
• If the sauce gets too thick as it simmers, add a splash more water to thin it out.
• Serve over fettuccine, egg noodles, or mashed potatoes to soak up the gravy.

Variations

• Use cream of chicken soup instead of mushroom for a lighter, milder sauce.
• Add a splash of white wine to the mushrooms before the soup goes in for more depth.
• Stir in a handful of frozen peas at the end for extra color and sweetness.