Ingredients
1
pouch (4.7 oz) Betty Crocker™ creamy butter mashed potatoes
Water, butter and milk called for on mashed potato pouch
2
oz cream cheese, softened
2
tablespoons chopped fresh Italian (flat-leaf) parsley
1
tablespoon chopped fresh thyme leaves
3
tablespoons butter
4
boneless pork loin chops, 1/2 to 3/4 inch thick (6 oz each), trimmed of fat
3/4
teaspoon salt
1/4
teaspoon pepper
2
medium onions, halved and cut into 1/4-inch slices (4 cups)
1
package (8 oz) cremini mushrooms, sliced
1
cup Progresso™ chicken broth (from 32-oz carton)
1
teaspoon Worcestershire sauce
4
teaspoons Gold Medal™ all-purpose flour
Preparation
Heat oven to 400°F. Spray bottom of 11x8-inch (2-quart) glass baking dish with cooking spray. Make mashed potatoes as directed on pouch; stir in cream cheese, 1 tablespoon of the parsley and 2 teaspoons of the thyme. Spoon mixture into bottom of baking dish; set aside.
In 12-inch skillet, heat 1 tablespoon of the butter over medium-high heat. Season pork with 1/2 teaspoon of the salt and the pepper; add to skillet. Cook 1 to 2 minutes on each side or until browned on both sides; arrange pork on top of potatoes in baking dish.
Add remaining 2 tablespoons butter, the onions, remaining 1 teaspoon thyme and 1/4 teaspoon salt to skillet. Cook 7 to 8 minutes over medium-high heat, stirring frequently, until onions are browned and tender. Stir in mushrooms; reduce heat to medium, and continue cooking 4 to 5 minutes or until tender.
In 1-cup glass measuring cup, mix chicken broth, Worcestershire sauce and flour. Pour into skillet; heat to boiling. Cook and stir 3 to 5 minutes or until sauce is thickened. Spoon mixture on top of pork chops in baking dish.
Bake 18 to 25 minutes or until pork registers 145°F with instant-read thermometer. Garnish with remaining 1 tablespoon parsley before serving.
