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.

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season pork chops with seasoned salt, salt, and black pepper.

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  • 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.

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

  • 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).

Nutrition Facts

267 calories; protein 21.2g; carbohydrates 14.3g; fat 13.8g; cholesterol 48.4mg; sodium 661.7mg. Full Nutrition
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