- 4-6 Pork Chops
- Salt & Pepper
- 2 cans cream of mushroom soup
- 2 cans of mushrooms (or use fresh)
- 1-2 soup cans milk
Heat oil a large skillet with a lid. (just enough oil to coat the bottom of the pan)
Dredge pork chops in flour, sprinkled with salt and pepper.
Add pork chops to oil and brown well on both sides.
Remove pork chops from pan and set aside.
To drippings add about 1-2 cups of hot water and stir until bubbly.
Add soup, mushrooms and milk and stir to combine.
Replace pork chops, cover and simmer for about an hour, or until they are nice an tender, flipping occasionally so they don’t stick.
Amount Per Serving:Calories: 548 Total Fat: 27g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 139mg Sodium: 1148mg Carbohydrates: 28g Fiber: 2g Sugar: 1g Protein: 46g