I'm always looking for different ways to cook pork chops. I have so many recipes for breaded pork chops or baked pork chops and we are sick of them all. When I came across this recipe, I knew it would be delicious over egg noodles. I was right. The sauce is creamy and garlicky and compliments the herb-seared pork chops nicely. This is an easy dinner to whip together when you're busy or too tired to cook.
Creamy Herbed Pork Chops
adapted from Peace, Love & French Fries
6 boneless center cut pork chops
1 can cream of mushroom soup (98% fat free)
1 can of water
1/4 cup sour cream (fat free)
1/2 - 1 tablespoon minced garlic
salt, pepper, rosemary, thyme
1 - 2 tablespoons canola oil
Preheat oven to 375 degrees.
Sprinkle pork chops liberally with salt, pepper, rosemary, and thyme.
Heat canola oil over high heat in a large pan.
Pan sear pork chops 1 - 2 minutes on each side.
Transfer pork chops to lightly greased baking pan.
Whisk together soup, water, sour cream, and garlic.
Pour mixture over pork.
Cover with foil and bake for 20 minutes.
Remove foil and bake an additional 10 - 20 more minutes.
Serve over egg noodles.