Recipe Cottage


LOCATION: Recipes >> Pork >> Pork Chops 50

Print this Recipe    Pork Chops 50

Pork Chops & Mushrooms

1/2 pound pork chops per person
1 can cream mushroom soup per pound chops
fresh mushrooms
salt and pepper

If frozen, thaw the chops first. Also, if the chops are thicker
than 1/2 inch, cut in half to thin them. If they're on the bone
chops, then cook over lower heat for longer to ensure the middle
gets cooked without burning the ouitside.

In a large skillet, brown the porkchops over medium-high, turning
once in a while. I prefer to add the salt and pepper here, and give
it the chance to cook into the meat, seasoning it better. When
chops are about 3/4 done cooking. Add the soup. We use a touch of
water to get the last dregs of the soup out of the can, but no more
than 1/3 a can. Mix the soup in with the pork juices. The soup
should start thickening, and will turn brownish if the chops are
nicely browning. Slice the mishrooms, and add here. You can brown
them first in a separate pan first, or add raw.

Serve over white rice, with fresh peeled raw brocoli. Spoon the
sauce over the chops, the rice, and the brocoli. I also like the
add corn niblets also, and stir them in with the rice, and add a
few drops of soy sauce to the rice/corn/sauce mix.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.