-
1
Pre-heat oven to 375.
-
2
In a small pot, combine Cream of Mushroom soup, beef broth, wine, and sage.
-
3
Add a pinch of salt and pepper.
-
4
(At this step I occasionally add 1/2 a teaspoon of red pepper flakes to really amp up the heat).
-
5
Heat on medium-low, stirring occasionally.
-
6
In a skillet, heat 1 tablespoon of butter on medium-high heat.
-
7
Slice mushrooms.
-
8
Once butter is melted, add mushrooms and garlic to the skillet.
-
9
Add a pinch of salt and pepper.
-
10
Cook until lightly browned, remove mushrooms from skillet and set aside.
-
11
Return skillet to heat.
-
12
Add second tablespoon of butter and olive oil.
-
13
While that heats, rinse and dry pork chops.
-
14
Coat with flour.
-
15
Liberally pepper.
-
16
Add to skillet.
-
17
Cook pork chops approximately 30 seconds to one minute on each side, until lightly browned.
-
18
Remove pork chops from skillet and place into a 9x13 baking dish.
-
19
Clean potatoes and cut into bite size pieces.
-
20
I cut into quarters, then slice the quarters into four pieces.
-
21
Add potatoes to the 9x13 pan (*Special note: to cut cook time, you can microwave the potatoes for 1 minute before cutting them.
-
22
Make sure to poke holes with a fork in each potato in order to avoid explosion).
-
23
Add mushrooms on top of the potatoes and then cover everything with the soup-mixture.
-
24
Bake in the oven until potatoes are cooked throughapproximately 30-40 minutes.
