BRIAN IN THE KITCHEN brought to you by Stitsworth Meats
August 23 2011
Pork Chops Smothered in Mushroom Gravy
4 pork chops
1 (10 1/2 ounce) can cream of mushroom soup
1/2 (10 1/2 ounce) can milk
1/2 teaspoon salt and pepper
1/4 teaspoon seasoning salt
1/4 teaspoon garlic powder
2 tablespoons olive oil
In a large skillet, add the 2 tbs. of olive oil to coat the bottom of the pan and heat to medium high heat.
Season both sides of the pork chops with your salt, pepper, seasoning salt, and garlic powder.
Brown both sides of the pork chops in the skillet. About 5 minutes.
Remove the pork chops from the skillet and add the can of soup and the milk. Mix it in good an be sure you scrape all the goodies off the bottom.
After mixing this together good in the skillet return the pork chops and simmer on low for about 30 minute.
Once the pork chops are done, the mushroom soup is a wonderful gravy to serve over the pork chops and the white rice if you choose to fix it as a side.