This is very easy to make and the pork chops come out very tender. My mom use to make this all the time and serve it over egg noodles, which is just as yummy. I make it with brown rice and fat free soup so it is healthier for my handsome man (HM).
Pork Chops in Cream of Mushroom Soup
4 pork chops
2 cans of Fat Free Cream of Mushroom soup
1 cup of milk
Cooked instant brown rice
1 tbs of olive oil
Brown pork chops in olive oil and set aside. In pan stir
together soup and milk and heat on medium high until creamy. Add pork chops to
soup mixture, once it starts to boil lower heat to a simmer and cover. Simmer approximately 30 minutes. Stir
occasionally to prevent sticking on the bottom of the pan. Serve over rice.
Salt and pepper to taste.
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