PORK CHOPS WITH SOUR CREAM GRAVY
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(10.25 oz.) cream of celery soup
(soup can) water
Place pork chops on a flat surface and sprinkle with salt and pepper to taste. Coat chops with flour on both sides, covering completely.
In a large skillet, heat oil. Add chops; brown on both sides until golden brown. Drain.
Place chops back in skillet and add the soup, sour cream, milk and water. Stir to blend.
Cover the skillet and bring to boil over medium heat; reduce heat to low and simmer for 60 to 70 minutes. Add rice and blend in with liquid. Bring to a boil.
Reduce heat and cook, covered, for another 20 to 30 minutes or until rice is done and chops are fork-tender.
Last Updated: Tue, Nov 5, 2013