For this recipe, you need:-Bone-in pork chops-Olive oilFor the dry rub:-Garlic powder-Onion powder-Cayenne pepper-Brown sugar-Smoked paprika-Kosher salt-Black pepper
Here's What You Need
For the sauce:-Cream of mushroom soup-Sliced mushrooms-Chicken broth or stock-Diced onion-White wineFor the cornstarch slurry:-Cornstarch-Chicken broth or stock
STEP 1
First, mix all the dry rub ingredients in a small bowl. Then, pat the pork chops dry with a paper towel and rub the mix all over them on both sides.
STEP 2
Then, turn the pot to saute and heat oil until it shimmers. Brown meat for 2 minutes per side, until they are golden brown. Remove and set aside.
STEP 3
Next, add wine to the pot and scrape up any brown bits. Pour in 1 cup of chicken broth and then add the mushrooms, onions, and pork chops in that order.
STEP 4
Pour in soup, seal, and cook on high for 15 minutes. Then, naturally release for 10 minutes. Remove the chops and cover with foil and turn the pot to saute to boil gravy.
STEP 5
Now, mix the rest of the broth with the cornstarch in a small bowl while you wait for the gravy to boil. Add the slurry a bit at a time. Simmer and let it thicken before serving.