Jazz Fest Pork Chops
- Ready In:
- 8hrs 20mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 2 1⁄2 - 3 lbs pork chops, 1/2 inch thick (about six)
- 2 teaspoons salt
- 1 tablespoon paprika
- 3 tablespoons dried parsley
- 1 teaspoon garlic powder
- 1 1⁄2 cups onions, sliced
- 16 ounces mushrooms, sliced
- 10 3⁄4 ounces cream of mushroom soup (one can)
- 10 3⁄4 ounces white wine
- 5 ounces dry sherry
- 3 tablespoons fresh marjoram
- 2 teaspoons dried thyme
- 3 tablespoons flour
- 3 tablespoons heavy cream
directions
- Make a mixture of salt, paprika, parsley and garlic powder.
- Dust chops with mixture and set aside.
- Whisk soup, wine sherry, thyme, marjoram, and flour together, getting out the lumps and set aside.
- Place two chops on the bottom, cover with 1/3 of the onions and mushrooms, then repeat the layers finishing with the mushrooms.
- Cover with liquid mixture and cook on low for 8 hours.
- After eight hours everything will be extremely tender. If there are bones, remove them.
- Add cream and serve over noodles (or rice).
- It should be noted that this is not a dish suitable for freezing and reheating.
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RECIPE SUBMITTED BY
kit in NO
New Orleans, Louisiana
I am a native New Orleanian who is primarily French, Irish, English, and Spanish. I have a degree in Chemistry and work for the Federal Government. I am married to a college Chemistry professor and we have two cats. In my free time, I tutor math and science, paint, restore antiques, garden, and sew. Living in New Orleans has taught me a real appreciation for food. Since cooking is a real passion for me, I have probably a hundred cookbooks. The only thing I can say that I don't like about my life is that I have to watch my weight.