INGREDIENTS

INSTRUCTIONS

6
This recipe is best cooked in a skillet that the onion and pork  juices
will stick to -- stainless, enamel or cast iron, preferably  not
Teflon, etc.  Chop onions into large chunks and separate the layers.
Cook the pork chops in a large, non-coated skillet until a little fat
is rendered into the pan. Sprinkle with salt and pepper.  Add onions to
the spaces between the meat. Cook over medium heat  until the onions
and the pork chops are well browned. Keep stirring  the onions, so they
don't burn. You can heap them on top of the meat  once they are done.
Continue cooking until the chops are quite browned on both sides and
there is lots of brown in the pan.  Add the soup. Stir to dissolve the
browned material stuck onto the  pan.  Cover and let the mixture simmer
for 5 minutes to blend the flavors  in the gravy. Add a little water if
the mixture seems too thick.  Serve with mashed potatoes.  Posted to
MM-Recipes Digest V5 #007 by B & H Fleet  <edfleet@nbnet.nb.ca> on Jan
06, 1998

A Message from our Provider:

“Life Has Many Choices. Eternity Has Two.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 188
Calories From Fat: 41
Total Fat: 4.5g
Cholesterol: 61.4mg
Sodium: 690.9mg
Potassium: 674.1mg
Carbohydrates: 9.4g
Fiber: 1.6g
Sugar: 4.5g
Protein: 26.1g