|
Super easy and fork tender:
Season pork chops with whatever you like and brown both sides in a bit of oil in a large heavy skillet.
Turn the heat down and pour 2 cans of Cream of Mushroom soup in with the pork chops. Add a splash of milk or water to thin it out a bit if desired. Easier to stir it all together once it gets hot.
Keep the heat on low, cover, and cook for a couple of hours.
Add salt and pepper to taste and serve over rice.
If cooking for a couple hours is an issue, use a crockpot after browning and they can cook unattended all day.
Ghetto Variation: Instead of the rice put a couple of slices of bread on your plate and top with the pork chops and gravy. I like rye bread for this. Yum.
|