Wednesday, February 22, 2012
Pork Chops in Mushroom Sauce
6 boneless thick cut pork chops
1 can cream mushroom soup
1/2 can milk
In a frying pan, (I prefer cast iron), add enough oil to cover the bottom. Put the temperature at medium heat and place pork chops in the pan. Season with garlic salt and black pepper. Brown well on both sides and continue to turn and monitor so they don't burn. Add a little water if needed so they don't stick. Brown until the juices run clear (not bloody). (Probably about 20 minutes).
This is up to you, but I put the chops into another clean frying pan. Mix the can of cream of mushroom soup and milk and blend well. Pour over the chops evenly. Turn down the heat to medium low and cover. Continue to cook and turn chops over for at least another 25 minutes.
At that time, I turn the heat down to warm or low and keep covered and allow to simmer for another 20 minutes or until the chops are nice and tender.
Very tasty and very easy to make. I served with dirty rice and corn. Enjoy...