Cream of Mushroom Pork Chops with Stuffing

To me, pork chops are one the hardest things to make. They always end up tough and chewy. I just don't know how to make it. I don't know if it's the cut i'm getting that is low quality, or my preparation, or that Kevin likes to cut off all the fat before cooking it. So I decided to try simmering it in some kind of liquid. I served it over rice and made instant stuffing, that Kev and I are so fond of. This is one of those super easy meals.

1 cup of vegetable broth

1 can cream of mushroom

4 pork chops

salt & pepper

garlic

thyme

Olive oil

1. Season pork chops with salt & pepper. Add olive oil on a skillet o high heat. Brown chops in skillet.
2. In a bowl, mix vegetable broth and cream of mushroom. add mixture to pork chop and simmer.
3. Season with sauce wit garlic and thyme. Simmer for 5-10 minutes, until chops are cooked through.

The chops ended being okay. Still on the dry and tough side, but better than any pork chops I have ever made. Perhaps if I had marinated it overnight or tenderized it with baking soda (which Kev hates). Kev really liked the mushroom sauce and he's not a saucy kind of guy. I originally wanted to use some white wine in it, but I forgot.