Post by Clipper on Oct 26, 2015 12:24:05 GMT -5
Kathy made pork chops for supper last night. She used a recipe she got from a friend. She took 6 decent sized pork chops and laid them in a 9x13 Pyrex baking dish that had the bottom coated with about a half of a can of condensed cream of mushroom soup. She seasoned them with Lawry's seasoned salt, and a little pepper. She took the remaining half of a can of soup, combined it with another full can, added 4 ounces of evaporated milk, and stirred until combined. She then put the remaining contents of the two cans of soup over the pork chops, covered them with foil and baked them in a 350 degree oven for 50 minutes. The results were pork chops the were succulent, fork tender, and juicy, smothered in a gravy that was wonderful when placed over mashed potatoes. Served with lightly steamed broccoli spears dusted with a light sprinkling of Parmesan it was a supper to die for. We topped that off with a thick slice of pumpkin bread, made from a box mix, topped by a scoop of vanilla ice cream.