Wednesday, November 7, 2007
Pork Chops, Mashed Potatoes, and Peas
Artery Clogging Pork Chops, Mashed Potatoes, and Peas
4 boneless pork chops, 1" thick ("thicker 'n Texas")
Seasoning Salt (I used Johnny's)
1/4 cup butter
4 oz. can mushrooms, drained
10 3/4 oz. can cream of mushroom soup
Healthy splash of half and half (or milk)
Preheat the oven to 350. Melt the butter in a skillet. Liberally sprinkle the pork chops with seasoning salt. Add pork chops to the skillet and brown on each side, about 3 minutes per side. Put the pork chops into a 9x13 pan. Put the mushrooms and soup into the skillet to warm. Add the splash of half and half and stir all together until it is a consistent texture. Pour over the pork chops. Cover the 9x13 pan with foil and place in the oven for an hour.
These were very good! I added some mashed taters and peas and it was delicious.