Creamy Mushroom Pork Chops

Step 1Make a batch of Cream of Mushroom Soup if you haven’t already. You’ll need 2 cups (480 ml) for this recipe. Store any extra in the fridge for another meal.

Step 2Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional).

Step 3Pat-dry the pork chops with a paper towel to remove excess moisture, then season both sides with salt and pepper.

Step 4Peel and dice the onion and finely mince the garlic. Slice the mushrooms.

Step 5Heat a deep ovenproof skillet over medium-high heat with olive oil or ghee. Sear the pork chops for 2 minutes per side, until golden brown. Transfer them to a plate and set aside.

Step 6In the same skillet, add the diced onion and cook for about 3 minutes, until softened.

Step 7Add the sliced mushrooms and cook for another 3 minutes, stirring occasionally, until browned and most of the moisture has evaporated. Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.

Step 8Pour in the white wine and scrape up any browned bits from the bottom of the pan with a spatula. Let it simmer for 1-2 minutes until slightly reduced.

Step 9Pour in the prepared Cream of Mushroom Soup, then stir in the Dijon mustard and chicken stock. Bring to a gentle simmer.

Step 10Return the seared pork chops to the skillet, spoon some sauce over them, and transfer to the oven. Bake for 18-22 minutes, depending on thickness. If using boneless pork chops, 12-15 minutes will be sufficient.

Step 11Remove from the oven, let rest for 5 minutes. Serve with fresh thyme sprigs and vegetable sides such as crispy Brussels sprouts or creamy cauliflower mash.