| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Main dishes, Meat |
4 |
-6 portion |
INGREDIENTS
| 4 |
|
Pork chops; (any cut) (up to 6) |
| 1 |
cn |
Campbells cream of mushroom soup |
| 3 |
|
Onions |
|
|
Salt and pepper |
INSTRUCTIONS
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
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