Sunday Best: French Onion Pork Chops

We had some pork chops, and I didn't know what to do with them, so I did this.  

Ingredients: 
4 Pork chops
2 cloves garlic (minced)
1 can cream of mushroom soup
1 package french onion soup mix (one ounce per package)
2 tbsp dry red wine or sherry 
1 c (or the can that the soup came in) milk 
1 canister french fried onions 
Olive oil 
salt & pepper

Put 2 tbsp olive oil in a skillet big enough to hold 4 pork chops.  Heat oil on medium, and add garlic plus a pinch of salt.  Cook garlic just until you start to smell it and it gets soft.  Evacuate the garlic and whatever oil sticks to it into a small mixing bowl.  

Return the pan to medium heat.  There should be a small amount of oil coating the pan, and maybe a little garlic, which is fine.  Add pork chops and sear each side until brown on each side, about 5 minutes each side.  

Meanwhile, add sherry and french onion soup mix to the garlic/oil in the mixing bowl and whisk together.  Add mushroom soup mix and milk.  You can add some canned mushrooms at this point too, but it's not necessary.  Whisk everything together.  

When the pork chops are seared, add the soup mixture to the skillet, making sure everything is coated.  Heat on medium until it just starts to bubble, then turn to low and cook about 20 minutes, until pork chops are cooked through (no longer pink).  

Just before serving, top with french fried onions for a little crunch.  I served these with pork stuffing (just good old Stove-Top) and peas, with stovetop apple cobbler for dessert (I'll put that recipe on here eventually).  

Husband review: five stars.  Good enough for me!