Step 1

Preheat the oven to 350 degrees Fahrenheit.

Step 2

To a large, oven safe skillet (I use a 13-inch nonstick skillet), add half of the olive oil and heat over medium-high heat.

Step 3

Add mushrooms and onions. Gently sauté for 3-4 minutes, until browning begins to occur, and the onions become fragrant, but the mushrooms have not totally cooked through yet.

Step 4

Remove mushrooms and onions to a plate or bowl to rest while you sear the pork chops, scraping the brown bits into the bowl along with the vegetables.

Step 5

Add remaining oil to the skillet and heat over medium-high heat.

Step 6

Prepare pork chops for the skillet by patting them dry with a paper towel, then sprinkling with garlic powder, salt and pepper.

Step 7

Place pork chops in the skillet (there should be sizzling) and quickly brown pork chops for 1 to 1.5 minutes per side, until they reach a light golden brown.

Step 8

Remove the skillet from heat, then place the sauteed mushrooms and onions over the top of the chops.

Step 9

In a small mixing bowl, whisk milk and soup until well combined, then pour the mixture over the top of the browned pork chops and vegetables.

Step 10

Transfer the skillet to the oven to finish cooking for about 22 minutes, or until the pork has reached an internal temperature of 145 degrees Fahrenheit. The thickness of your pork chops can adjust the time in the oven, so I recommend using an instant-read meat thermometer to check doneness.

Step 11

Garnish with fresh chopped parsley.

Step 12

Serve warm over rice, cauliflower rice, mashed potatoes or egg noodles.