Makes:
6 main-dish sevings
Total Time:
1 hr 20 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Pork Entrees
what you need
- 1 Tbsp. vegetable oil
- 6 pork chops each cut 3/4 inch thick (about 2 lb.)
- 1 can Campbell's condensed cream of celery or cream of mushroom soup
- 1/4 cup water
- Sliced tomato and fresh parsley sprigs for garnish
make it
In 10-inch skillet over medium high heat, in hot oil, cook chops, half at a time, 10 minutes or until browned on both sides. Remove; set aside. Repeat with remaining chops. Spoon off fat.
Add soup and water to skillet; stir until smooth. Heat to boiling.
Return chops to skillet. Reduce heat to low. Cover; cook 10 minutes or until chops are fork tender, stirring occasionally. Garnish with tomato and parsley, if desired.
Notes
Onion Glorified Pork Chops: Prepare Glorified Pork Chops as directed above, except cook 1 medium onion, sliced, along with the chops.
Savory Glorified Pork Chops: Prepare as directed above, except add 1 teaspoon Worcestershire sauce along with the soup.
Mushroom Glorified Pork Chops: Prepare Glorified Pork Chops as directed above, using the cream of mushroom soup. Add 1 can (6 oz.) sliced mushrooms, drained, along with the soup.
