Mushroom Pork Chops

This recipe takes a little thinking ahead but is easy to fix. The marinating and browing insures the pork chops will be juicy. It's always nice to have the dinner be completed and the gravy is already in place. Some apple sauce on the side can only add to your gourmet meal!

Mushroom Pork Chops
4-6 boneless pork chops

1/2 cup thinly sliced onions
3 cloves garlic, peeled, smashed, and chopped
1 can of cream of mushroom soup
1 cup sliced, fresh mushrooms
1 teaspoon dry mustard
Salt and pepper to taste

Marinade:
Early on the day you want to prepare this for dinner, place the pork chops in a sealable, plastic bag. Add 1/2 cup soy sauce and 1/4 cup white wine. Shake up to coat the chops and refrigerate until
dinner preparation. You might turn the bag over a few times in the course of the day to insure even marinating.

Dinner Preparation:
Remove the pork chops from the marinade and pat dry. In a large frying pan coated with some vegetable oil, brown the chops. Remove from the pan and set aside. Now add the onions and garlic and sauté until the onions start to brown and caramelize a bit. Stir in the mushrooms and continue cooking and stirring until they are tender. Stir in the soup, mustard, salt, and pepper. Place the pork chops back in the pan, turn to cover with the soup mixture, cover the pan, and simmer for approximately twenty minutes or until the pork chops are cooked through.

The hard part will deciding on whether to serve them over rice or noodles. They also go well with mashed potatoes.