pork chop skillet
- 4 pork chops or loins, cut 1/2 inch thick
- 1 Tablespoon canola oil
- 8 ounces white mushrooms, sliced
- 1 small onion or 1/2 large, diced
- 1 Tablespoon flour
- 1 14.5-ounce can of green beans
- 2 fresh potatoes, sliced or 2 cans of potatoes
- 1 12-ounce can of low-fat evaporated milk
- 1 teaspoon garlic powder
- Salt and pepper to taste
- In a large skillet, heat canola oil over medium-high heat. Sear pork chops 2 minutes on each side.
- Remove pork chops and set aside on a clean plate. Using the same pan, add mushrooms and onions. Cook until tender.
- Sprinkle flour over the onions and mushroom mixture. While stirring, cook until the mixture is coated and slightly brown.
- Fork together garlic powder, salt and pepper with evaporated milk. Slowly pour milk into flour and vegetable mixture until combined. Cook until simmering, stirring occasionally.
- Stir in potatoes and green beans. Place pork chops on top of the vegetables. Bring the pan back to a simmer.
- Reduce heat to low and simmer, covered, for 10 minutes or until heated through and pork chops read 145°F on a meat thermometer.
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