Pork Chops with Mushroom Onion Gravy

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View 10 mins Heat olive oil in a large oven-safe skillet over medium-high heat. Sear pork chops on both sides until golden brown, about 3-4 minutes per side. During the last minute of searing, sprinkle marjoram evenly over both sides of the chops. (10 minutes)

Recipe View 5 mins In a mixing bowl, whisk together half of the can of cream of mushroom soup, water, salt, and pepper. Pour this mixture into a 9x13 inch baking pan or the same oven-safe skillet around the pork chops. (5 minutes)

Recipe View 5 mins Scatter the chopped onions evenly over the soup mixture. Arrange the browned pork chops on top of the onions and soup. Spoon the remaining mushroom soup over the top of each chop, ensuring they are generously coated. (5 minutes)

Recipe View 40 mins Cover the baking pan or skillet tightly with aluminum foil and bake for 40 minutes. (40 minutes)

Recipe View 20 mins Remove the foil and continue baking for another 20 minutes, or until the pork chops are cooked through and the gravy is bubbling and slightly thickened. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C). (20 minutes)

Recipe View 5 mins Let the pork chops rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chop. (5 minutes)

Recipe View Garnish with fresh parsley, if desired. Serve hot over mashed potatoes, rice, or polenta, spooning the mushroom onion gravy generously over the top.