Heat olive oil in a large skillet over medium heat and brown the pork chops 5 to 8 minutes per side.
Mix cream of mushroom soup, dry onion soup mix, milk and sherry together in a bowl and pour over the pork chops; cover and reduce to medium -low. Simmer until pork chops are tender and no longer pink inside. 15-20 minutes.
*Put in the crockpot boneless or tenderloin and cover with soup mixture on low for approximately 5 hours (instead of the skillet). If using pork tenderloin shred meat in sauce and serve over rice.
Usually use 2 boneless pork chops and serve with mashed potatoes or rice.
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|Serving Size: 1 Serving (1699g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1341 (48%)|
|Amt Per Serving||% DV|
|Total Fat 149g||199 %|
|Saturated Fat 49.1g||245 %|
|Monounsaturated Fat 57.5g|
|Polyunsanturated Fat 20.1g|
|Cholesterol 1100.5mg||339 %|
|Sodium 1941.7mg||67 %|
|Potassium 5590.6mg||147 %|
|Total Carbohydrate 11g||3 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 10.6g|
|Protein 332.1g||474 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2810
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