Sorry, I forgot to take a photo of this recipe... It's one of those Utah recipes with Cream of Mushroom soup, which I sometimes tire of... but it tasted good yesterday.
1 package thin lean pork chops (cut about 1/2 to 3/4 inch thick)
1 can cream of mushroom soup
1 can french onion soup
Mix soups in small pot and place pork chops in the soup making sure they are covered... cook on 275 for about 4 hours or more until they are very tender.
Serve with brown rice, a side veggie and salad.
Recipe is easily doubled.
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