4 to 6 boneless pork loin chops
Salt and pepper
1 tablespoon olive oil
2 tablespoons butter
16 ounces sliced mushrooms
1/2 cup chopped onion
1 can cream of mushroom soup
1 cup sour cream
1 to 1 ½ cups chicken stock
1 teaspoon soy sauce
2 teaspoons fresh thyme or ½ teaspoon dried thyme
Season pork chops with salt and pepper on both sides. Heat 1 tablespoon oil in a large skillet. Brown chops over medium heat for a few minutes on each side. Remove chops to a plate and cover to keep warm. In same skillet add butter.. Add onion and mushrooms, cook about 3 minutes.. Stir in 1 cup chicken stock and bring to a boil. Stir in soup and soy sauce. Cook until mixture starts to boil, stirring often. Add chops back to the skillet. Reduce heat and simmer for another 10 to 15 minutes. Turn down heat and whisk in sour cream and thyme, If too thick add extra chicken stock. Season with a bit more salt and pepper if needed. Serve chops with mushroom sauce on top.
Firefighters are battling a house fire in Kewaunee County.
Wind, snow, cold and ice played a role as firefighters battled a fire in downtown Ripon Wednesday morning.
Outagamie County's second largest employer is expanding, and veterans are encouraged to apply.
The State Building Commission has approved $5 million to help build the Wisconsin Maritime Center of Excellence in Marinette.
Fond du Lac police have released more information about the weapons they found in the apartment of a man who was at the center of a five-hour standoff on Monday.
The Wisconsin Department of Transportation is announcing a public meeting has been scheduled to provide road closure and design information for the Velp Avenue interchange area.