Kelly's StoryCame up with this recipe when I was stuck with boring ol' pork chops thawed! I'm sure you know the feeling, LOL! So it was a "raid the pantry" night! Glad I had written it down, because it's a regular now! Enjoy!
Photo by Mommy Diva
boneless pork loin chops, *see note at bottom
salt & pepper to season
vegetable oil, more if needed
cream of mushroom soup
(14 1/2 oz.) can delmonte originl stewed tomatoes, broken up with the juice
minced garlic, or to taste
tsp. superior touch better than bouillon soup base, to taste for saltiness
butter, cut up
1 (4 oz.)
can sliced mushrooms, drained
coarse ground blck pepper to taste
1Season chops on both sides with salt and pepper to taste. Fry in deep, hot skillet with oil til lightly browned on both sides. Remove to a platter. Wipe out excess oil and fat with a paper towel. Add rest of ingredients and stir to mix. Add chops and top each (covering completely)with most of the sauce, leaving some on the bottom underneath each chop. Place on tight-fitting lid, and bring to a simmer. Simmer for about 1 hour on LOW heat til very tender, stirring sauce ocaisionally so it doesn't burn or stick. (*I didn't need to turn these, but did always make sure they were totally covered with the sauce to keep them moist.)Serve over or with mashed potatoes, rice or noodles.
*Note: I made 3 pork chops, and there was plenty of "gravy"/sauce to go with our mashed potatoes. Served them also with green beans, bread and butter and a nice salad! :)*If making 4 chops, there might not be enough gravy to top mashed potatoes or noodles, etc., so plan ahead and either make more sauce or top what you are serving it with, with a little butter instead of the extra sauce as there probably won't be any.