Post by mandie68 on Dec 14, 2011 10:59:38 GMT -5
1-1/2 to 2 lbs thin pork chops (8 chops)
1/2 cup all-purpose flour
3 Tablespoons vegetable oil
1/2 cup chopped onions
1 clove garlic, minced
one 10-3/4 oz can Cheddar cheese soup
one 7 oz can broiled mushrooms with broth
1 Tablespoon Worcestershire sauce
salt, pepper, and garlic powder to taste
Dredge the pork chops in the flour. Reserve the excess flour. Heat the oil in a large skillet, add two or three chops, and bron them on both side until half done. Repeat with the remaining chops.
Remove the meat from the skillet and add the onions and garlic. Saute until the onions are golden. Sprinkle the reserved flour over the onions and stir until blended.
Add the soup, mushrooms, Worcestershire sauce, salt, pepper, and garlic powder. Simmer, stirring, until the sauce is hot and bubbly.
Place a layer of pork chops in a 13x9" casserole; pour half the sauce over the chops, then add another layer of chops, and top with the remaining sauce.
Bake at 275 degrees F for an hour and a half, until the pork chops are tender.
Serve over hot creamy grits, white rice, or egg noodles.
Serves 4-8
1/2 cup all-purpose flour
3 Tablespoons vegetable oil
1/2 cup chopped onions
1 clove garlic, minced
one 10-3/4 oz can Cheddar cheese soup
one 7 oz can broiled mushrooms with broth
1 Tablespoon Worcestershire sauce
salt, pepper, and garlic powder to taste
Dredge the pork chops in the flour. Reserve the excess flour. Heat the oil in a large skillet, add two or three chops, and bron them on both side until half done. Repeat with the remaining chops.
Remove the meat from the skillet and add the onions and garlic. Saute until the onions are golden. Sprinkle the reserved flour over the onions and stir until blended.
Add the soup, mushrooms, Worcestershire sauce, salt, pepper, and garlic powder. Simmer, stirring, until the sauce is hot and bubbly.
Place a layer of pork chops in a 13x9" casserole; pour half the sauce over the chops, then add another layer of chops, and top with the remaining sauce.
Bake at 275 degrees F for an hour and a half, until the pork chops are tender.
Serve over hot creamy grits, white rice, or egg noodles.
Serves 4-8