1 can (10 3/4 Ounces) Campbell's Condensed Cream Of Mushroom Soup
½ cups Beef Broth
¼ cups Red Wine
1 teaspoon Sage
8 whole Mushrooms; White Or Baby Portabella
1 teaspoon Minced Garlic
6 whole Red New Potatoes
Salt And Pepper, to taste
1 cup Flour
2 Tablespoons Butter, Divided
2 Tablespoons Olive Oil
Instructions
Directions:
Pre-heat oven to 375.
In a small pot, combine Cream of Mushroom soup, beef broth, wine, and sage. Add a pinch of salt and pepper. (At this step you can add 1/2 a teaspoon of red pepper flakes to really amp up the heat). Heat on medium-low, stirring occasionally.
In a skillet, heat 1 tablespoon of butter on medium-high heat. Slice mushrooms. Once butter is melted, add mushrooms and garlic to the skillet. Add a pinch of salt and pepper. Cook until lightly browned, remove mushrooms from skillet and set aside.
Return skillet to heat. Add second tablespoon of butter and olive oil. While that heats, rinse and dry pork chops. Coat with flour. Liberally pepper. Add to skillet. Cook pork chops approximately 30 seconds to one minute on each side, until lightly browned. Remove pork chops from skillet and place into a 9×13 baking dish.
Clean potatoes and cut into bite size pieces. Cut into quarters, and then slice the quarters into four pieces. Add potatoes to the 9×13 pan (*Special note: to cut cook time, you can microwave the potatoes for 1 minute before cutting them. Make sure to poke holes with a fork in each potato in order to avoid explosion).
Add mushrooms on top of the potatoes and then cover everything with the soup-mixture.
Bake in the oven until potatoes are cooked through–approximately 30-40 minutes.
