Pork Chops & Mushrooms
1/2 pound pork chops per person
1 can cream mushroom soup per pound chops
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.