6 lean pork chops, 1/2-3/4" thick*
1/8 t. pepper
1 can cream of chicken or mushroom soup
1/2 t. salt
1 T. shortening or butter
2/3 c. evaporated milk
1/3 c. water
Sprinkle chops with salt and pepper. Brown in 10" skillet in shortening or butter. Pour off drippings. Pour soup, mixed with milk and water around chops. Place in casserole dish. Bake at 350 for 45 minutes until chops are tender. *May substitute chicken tenderloins, if desired.
I served with crockpot Parmesan potatoes and Ramen salad.
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