Pork Chops in Mushroom Cream Sauce

Trim fat from pork chops. Heat a nonstick skillet over medium high heat, add the pork chops cook for about 4 minutes per side until browned. Remove the pork chops to a plate and set aside.

In the same skillet, heat the oil and add the onion and mushrooms, cook for 3 minutes until softened. Stir in soup, milk, soy sauce, thyme, and pepper until well mixed. Add the pork chops back to the pan. Spoon some sauce over the chops and cover with a lid. Cook 12-15 minutes until pork is cooked through.

Stir in the sour cream until well blended, stirring constantly until just hot. Serve chops and sauce over buttered egg noodles or rice.
YUM!