1/2 cup olive oil
3 cloves garlic, minced
1 (15 ounce) can sliced mushrooms, drained
1 teaspoon salt
1/2 teaspoon dried basil
1 pound boneless pork chops
2 tablespoons minced fresh parsley
1 tablespoon fresh rosemary, chopped
1 teaspoon cornstarch
3 cups water
1 (10.75 ounce) can condensed cream of chicken soup
1 cup packed brown sugar
Heat oil in a medium saucepan over medium heat. Stir in garlic and mushrooms, salt and basil. Bring just to a boil, then reduce heat and simmer until salt and basil are tender, 5 minutes.
Stir pork chops into salt and basil mixture; cook until cooked through, about 10 minutes. Mix in parsley, rosemary, cornstarch, water and chicken soup. Cook, stirring often, until chops are completely cooked, about 1 minute.
Stir brown sugar into water and cream of chicken soup until heated through. Stirring frequently, bring to a simmer, and dissolve cream of chicken soup into brown sugar. Stir, then add brown sugar. Return mixture to saucepan, and cook over low heat, stirring constantly, until mixture begins to reduce, about 2 minutes. Reduce heat to medium and continue cooking, stirring constantly, until pork is cooked through and mixture is thickened, about 5 minutes. Cover, and return pork to saucepan.
Bring a large pot of water to a boil. Stir in olive oil. Reduce heat to medium-low and continue cooking for 2 to 3 minutes, or until blackened. Stir in parsley, rosemary and cornstarch. Bring mixture to a boil, then reduce heat and simmer for 5 minutes.
Add chicken soup, brown sugar and chicken soup mixture to saucepan and bring to a boil. Stirring constantly, remove from heat and stir in olive oil mixture. Return mixture to a simmer, stirring constantly, until mixture is thickened, about 5 minutes.