Pesto Pork Chops - Fix it Fast Meal Solution #1 (Fall Collection)

For a change of pace from chicken, this was delicious.  We don't eat pork very often but to make this was a treat.  And it didn't take long!  The Tastefully Simple products used are available year-round.  Of course, like all of our recipes, you can make  your own substitutions.  Chicken breasts with cream of chicken soup would be good.  Cubed steaks with cream of mushroom soup would be another option.

Ingredients:

2 Tbsp all-purpose flour
2 Tbsp grated Parmesan cheese
1 tsp salt
1/2 tsp black pepper
6 boneless pork loin chops (about 1 1/2 lbs)
2-3 Tbsp olive oil (I used Avocado Oil).
1 (10 1/2 oz) can condensed cream of celery soup
1 1/2 - 1 3/4 c milk
1/4 c Dried Tomato & Garlic Pesto Mix
1 Tbsp Onion Onion Seasoning
1 (2.8 oz) container of French-fried onions.

Instructions:


1.  In shallow dish, combine first 4 ingredients.  Coat pork chops in flour mixture.

2.  In large skillet, heat oil over medium-high heat.  Add chops and cook 3-4 minutes per side or until lightly browned.  Remove chops.

3.  Reduce heat to low.  Add soup, milk, Dried Tomato & Garlic Pesto Mix and Onion Onion Seasoning; whisk to combine.

4.  Add chops; simmer 12-15 minutes or until internal temperature reaches 150 degrees on an instant-read food thermometer, stirring occasionally.  Sprinkle with French-fried onions when serving.

Makes 6 servings.  Serve with mashed potatoes and Bayou Bourbon Green Beans (recipe later).

Make Ahead & Freeze:  Prepare step 1; place chops between sheets of wax paper in a gallon freezer bag.  Combine step 3 ingredients in a quart freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.