Ingredients
4 pcs pork chops, boneless, roughly 4-5 oz each, and 1-inch thick each
1 lb potatoes, cut into 1-inch slices
5½ oz yellow onions, chopped
10¾ oz mushroom soup, condensed
1 cup beef broth, or vegetable broth
1 cup milk
½ cup white wine
¼ cup olive oil
salt and ground black pepper, to taste
¼ tsp parsley, per serving
Preparation
Heat up your oil in a Dutch oven over medium-high heat. Sear the pork chops until golden brown on both sides, roughly 3 to 5 minutes per side. Set aside.
Add your onions and potatoes. Saute until caramelized, roughly 10 to 12 minutes. Stir frequently.
Deglaze with white wine and reduce briefly.
Add your condensed soup, beef or vegetable broth, milk, and pork chops.
Cover, and reduce heat to medium-low. Simmer for roughly 45 minutes or until your pork chops are fully cooked.
Season to taste with salt and pepper. Adjust accordingly.
Garnish with parsley and serve.
