Thursday, January 28, 2010

Pork Chops

4 pork chops (bone-in or boneless)
½-3/4 c flour
½ pkg onion soup mix
½-1/3 c oil
1 large onion
1 can cream of chicken soup
1 can golden mushroom soup
2 cans of water

Mix flour and onion soup mix. Coat chops in flour. Fry in oil until just outsides are slightly cooked. Add onion to meat and cook until browned. Remove meat and add remaining flour mixture, mix well. Add soups and water and stir out lumps. Replace meat and bake in oven at 250 degrees for about 4 hours.

*I love pork!  My mother serves them with mashed potatoes or egg noodles. Sometimes I cheat by adding peeled raw potatoes to the mix just before baking in the oven.  This actually makes a lot of gravy (enough for 8 pork chops, but we can't even eat 4 at one time), so you can use only 1 can of soup and 1 can of water.  It can be difficult to find Golden Mushroom Soup. I've tried it with only cream of chicken or a combination of cream of chicken and cream of mushroom soup or cream of chicken and Beefy Mushroom, but the recipe as written is my personal favorite.  The pork is so tender!  Great comfort food.
Leftovers were great on rice.

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