Skillet Pork Chops in Pink Sauce recipe

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Ingredients

6 (5 ounce) boneless pork chops
1 pinch seasoned salt, or to taste
salt and ground black pepper to taste
2 tablespoons vegetable oil
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
½ cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh parsley
1 medium red bell pepper, sliced
1 medium sweet onion, halved and sliced
½ cup sliced fresh mushrooms
1 clove garlic, minced

Nutrition Info

266.6 calories
carbohydrate: 14.3 g
cholesterol: 48.4 mg
fat: 13.8 g
fiber: 0.9 g
protein: 21.2 g
saturatedFat: 3.9 g
servingSize: -
sodium: 661.7 mg
sugar: 9.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Season pork chops with seasoned salt, salt, and black pepper.

  2. Heat oil in a large skillet over medium-high heat. Brown pork chops on both sides in the hot oil, 5 to 7 minutes total.

  3. While pork chops are cooking, combine mushroom soup, milk, ketchup, Worcestershire sauce, and parsley in a bowl.

  4. Once chops are browned, add bell pepper, onion, mushrooms, and garlic to the skillet. Cook until vegetables are soft, about 5 minutes. Add mushroom soup mixture and bring to a boil. Reduce heat and let simmer until pork chops are no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center of a pork chop should read 145 degrees F (63 degrees C).

Recipe Yield

6 servings

Recipe Note

This is a nice weeknight skillet meal using boneless pork chops. This recipe is different from others using cream of mushroom soup because the addition of ketchup to the sauce gives it nice flavor and a pink hue, hence the title. This dish goes well paired with egg noodles.

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