Skillet Pork Chops in Pink Sauce

This is a nice weeknight skillet meal using boneless pork chops. This recipe is different from others using cream of mushroom soup because the addition of ketchup to the sauce gives it nice flavor and a pink hue, hence the title. This dish goes well paired with egg noodles.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 267 Calories

Ingredients

• 1 cup milk
• 2 tablespoons vegetable oil
• 1 clove garlic, minced
• 1 (10.75 ounce) can condensed cream of mushroom soup
• salt and ground black pepper to taste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon chopped fresh parsley
• ½ cup ketchup
• ½ cup sliced fresh mushrooms
• 6 (5 ounce) boneless pork chops
• 1 pinch seasoned salt, or to taste
• 1 medium red bell pepper, sliced
• 1 medium sweet onion, halved and sliced

Recipe Instructions

Step 1

Season pork chops with seasoned salt, salt, and black pepper.

Step 2

Heat oil in a large skillet over medium-high heat. Brown pork chops on both sides in the hot oil, 5 to 7 minutes total.

Step 3

While pork chops are cooking, combine mushroom soup, milk, ketchup, Worcestershire sauce, and parsley in a bowl.

Step 4

Once chops are browned, add bell pepper, onion, mushrooms, and garlic to the skillet. Cook until vegetables are soft, about 5 minutes. Add mushroom soup mixture and bring to a boil. Reduce heat and let simmer until pork chops are no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center of a pork chop should read 145 degrees F (63 degrees C).