Prep 20 mins
Cook 1 hr
My grandma used to make these and she said if you every left her house hungry that is YOUR fault. EXCELLENT family meal.
- 6 pork chops, trimmed
- 1 (10 1/2 ounce) can fat-free cream of mushroom soup
- 1⁄2 cup water
- 1 cup sliced carrot
- 1⁄2 cup sliced celery
- 1 dash sage
- salt and pepper
- Place pork chops in 9x13 pan.
- Sprinkle with salt, pepper and sage.
- Mix all the remaining ingredients.
- Pour over the chops.
- Bake 1 hour at 350°F.
The reason I chose to try this recipe is the addition of the veggies, which rounds the dish out perfectly. Made this for dinner last night, and LOVED it! I would advise anyone making this recipe NOT to skip the sage, as it seems to really release its flavor during cooking & makes a great-smelling, great-tasting savory sauce -- I also added just a splash of white wine to my sauce mixture (about 1/4 cup). Served it over stuffing, and my husband just *inhaled* it. This is definitely a keeper!! Thanks for posting, Shirl! :)
This is quite similar to recipes I have made before. I think I would brown my chops the next time. I think one could also be quite liberal in the veggies that they add. I only made 3 very small chops but the entire sauce recipe.