A variation on my Mom's Smothered Porkchop dish (see link below). This is a quick and easy way to prepare a delicious meal. Mom showed me this recipe about 10 years ago. Ingredients:
4 1/2 inch cut pork chops (bone in or out, doesn't matter)
Salt to taste
1/2 cup all purpose flour for coating pork chops
1 tablespoon cooking oil
2 cans Cream of Mushroom Soup
1 can of Cream of Celery soup
1 cup (8 oz) of Sour Cream
Directions:
1. Trim excess fat from porkchops
2. Salt chops to taste
3. Coat chops with flour
4. Fry chops in pot with cooking oil until outside is browned (about 5-10 minutes on medium heat)
5. Take out chops and put cans of soup and sour cream into same pot, using a spatula to scape up browned pork chop bits
6. Put about 1/3 of a can of water in each empty soup can and swirl to get the rest of the soup out
7. Put chops back in and simmer for about 20-30 minutes
Serve over rice. Keeps nice in the fridge for up to a week and freezes well.
Mom's Original Smothered Porkchop Meal:
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