Years ago, I bought a Campbell Soup Cookbook. It is packed with all sorts of yummy recipes using Campbell Soup as the base for the sauce. Over the years, I’ve played around with the recipes. This dish is no exception. The addition of fresh mushrooms, white wine and fresh rosemary makes all the difference in the world. After all, fresh ingredients bring color and flavor to any dish.
Savory Mushroom Pork Chops with Asparagus
2 Tablespoons Butter
4 Pork Chops, about ¾-inch thick
1 ½ Cups Mushrooms (4 oz) Sliced
2 Tablespoons White Wine
1 Sprig Fresh Rosemary leaves, chopped
1 Can condensed Cream of Mushroom Soup
½ Lb Fresh Asparagus Stalks, cut into 2-inch pieces
2 Tablespoons Water
In a skillet over medium-high heat, melt 1 tablespoon of butter. When hot, cook the chops for about 12 minutes (about 6-8 minutes per side), or until nicely browned on both sides; Remove and set aside.
While the pork chops are browning, prepare the asparagus. Remove the tip (where the “blossom” begins) and snap off the woody end. Cut the remaining stalk into 2-inch pieces. Set aside until ready to use. Clean mushrooms, remove the stem and slice. Set aside until ready to use.
Reduce heat to medium. Add remaining 1 tablespoon of butter. When hot, add mushrooms rosemary and white wine. Deglaze pan and cook until mushrooms are tender and liquid has evaporated, stirring often.
Stir in soup, asparagus stalks and water. Heat to boiling. Return chops to skillet. Reduce heat to low. Cover; cook 10-15 minutes or until chops are no longer pink and asparagus are tender, stirring occasionally.
Transfer pork chops to individual plates or serving platter and top the savory sauce.