| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lg |
White or yellow onion, sliced |
| 1/2 |
c |
Sliced fresh mushrroms, optional |
| 2 |
ts |
Olive oil |
| 4 |
|
1"-thick boneless pork chops |
| 1/2 |
ts |
Garlic powder |
| 1/4 |
ts |
Dried rosemary, crushed |
|
|
Salt and coarsely ground black pepper to taste |
| 1 |
cn |
Cream of chicken soup (cream of anything would work) |
| 1 |
|
Envelope onion mushroom or beefy onion soup mix |
INSTRUCTIONS
In a large skillet, heat oil, add sliced onions (and mushrooms, if using)
and saute until wilted. Remove from pan to a strainer to drain off excess
oil. Season chops on both sides with garlic powder, rosemary, salt and
pepper and brown well on both sides in the same pan.
In a small bowl combine cream of chicken soup and onion soup mix and stir
well. Place chops in square microwaveable casserole. Top with sauteed
onions and pour soup mixture over.
Microwave on high for 5 minutes. Then microwave at about 75% power for 6-7
minutes. Rearrange chops, redistribute sauce and onions , if necessary and
microwave at about 75% power for another 5-6 minutes or until center of
chops is no longer pink. Cover and let stand in microwave about 4 minutes.
Posted to EAT-L Digest 19 Feb 97 by Patricia Williams <PIE@TWC.EDU> on Feb
20, 1997.
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