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Seared Porkchops with Mushroom Gravy

I had purchased a 9 pound boneless pork loin roast when it went on sale for $2.29/lb. After separating the roast out into 4 large portions, I froze 3 roasts and used one to make Seared Pork Chops with Mushroom Sauce.

The roast was large enough to be divided into 8 generous sized pork chops. The two things that I thought made a key difference was 1) searing the pork chops on high heat in a cast iron pan and, 2) adding thick slices of mushrooms.

1 tbsp oil
8 boneless pork chops
1 lb fresh mushrooms, sliced
2 cans cream of mushroom soup
Fresh black pepper 

1. Using a paper towel, pat dry the pork chops on both sides. Season liberally both sides with freshly ground black pepper.

Sear the pork chops.

2. In a cast iron pan over medium high heat, sear the pork chops until a golden crust forms (2 to 4 minutes). Flip over and cook the other side.

3. Remove pork chops and allow it to rest on a plate.

4. Add sliced mushrooms to the cast iron pan and cook until the mushrooms turn golden brown. Set aside in a bowl.

Golden mushrooms: only possible in a cast iron.

5. Pour in the two cans of cream of mushroom soup, stir for a minute.

Stir it around.

6. Add in mushrooms, pork chops (including any juices left on the plate).

Oh cast iron pan, how I love you.

7. Simmer on the stove for 10 minutes on medium heat. Remove from heat and serve over noodles or rice.

Oh my lord, is the sauce ever good.

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