Recipe by PorcelainDoll
A modified recipe from Grandma. She liked making kabobs from her meat and cooking it covered on the stovetop, but it tends to come out juicier and more flavorful with my modifications. The original recipe calls for pork, but it can also be made with chicken. I usually make it with pork chops. Easy and delicious- I have to remind my husband to leave leftovers or he'll eat it all! You can easily cook for a crowd by using chicken breasts, just use two pans to brown the meat.
Top Review by bmcnichol
These were easy to make but a bit salty for us. I used prok chops and only put salt and pepper on them, I did not use the flour. Next time I would just use pepper. The gravy was good but salty. We did enjoy it.
- 2 -3 lbs pork chops
- 1⁄2 cup flour
- 1⁄2 teaspoon garlic
- 1⁄4 teaspoon black pepper
- 1⁄4 cup margarine
- 3 tablespoons canola oil
- 1 (8 ounce) envelope onion soup mix (Or improvise, as I often do)
- 2 cups chicken broth
- 1 cup water
Directions See How It's Made
- Preheat oven to 350 degrees.
- Combine flour, salt, and pepper on a plate.
- Roll meat in mixture until coated.
- Heat butter and oil in frying pan.
- Brown meat on both sides.
- Drain off excess grease, place meat in baking dish
- Mix onion soup mix, chicken broth, and water, then add to dish with meat.
- Bake 1 hour, meat should be tender.
- *You can thicken juices for gravy and serve with mashed potatoes , YUM!