Grannie's belly-busting pork chops!
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 4 -6 pork chops
- 3 tablespoons oil
- regular table mustard (I use Frenches)
- 3 (10 -13 1/3 ounce) cans chicken and rice soup (You may use chicken broth with a handful of rice or cream of mushroom soup.)
- 1 -3 cup milk
- 1⁄4 cup cornstarch, mixed with about
- 3⁄4 cup water
- salt (optional)
directions
- Trim any excess fat.
- Brown pork chops in frypan with oil.
- When browned but not thoroughly cooked spread mustard over both sides of chops.
- Pour the cans of soup over the pork chops and let simmer for about 45 minutes.
- Keep an eye on it so it doesn't get dry.
- If the chops are thick like Costco chops you may want to add a little more water and cook a little longer.
- When meat is tender take the chops out of the pan and add some milk and stir to make a gravy.
- Bring to boil and add cornstarch and water mixture.
- Add more milk if it gets to thick.
- Add salt if needed.
- Bring to boil and put chops into the gravy.
- Serve over mashed potatoes or white rice.
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RECIPE SUBMITTED BY
dustypenny 2
Ellensburg, Washington