1. In a large skillet, heat the oil over medium-high heat and brown the chops all over. 2. Transfer to a plate. 3. Add the onions, mushrooms and thyme to the skillet and cook, stirring occasionally, for about 10 minutes or until the mushrooms are golden and the liquid is evaporated. 4. Sprinkle with the flour, salt and pepper and cook, stirring, for 1 minute. 5. Whisk in the stock and evaporated milk. 6. Bring to a boil while stirring. 7. Return the chops to the pan. 8. Reduce the heat, cover, and cook for 5 minutes or until just a hint of pink remains in the pork. 9. Sprinkle with parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
