Jazz Fest Pork Chops
- Ready In:
- 8hrs 20mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1133.98-1360.77 g pork chops, 1/2 inch thick (about six)
- 9.85 ml salt
- 14.79 ml paprika
- 44.37 ml dried parsley
- 4.92 ml garlic powder
- 354.88 ml onions, sliced
- 453.59 g mushrooms, sliced
- 304.75 g cream of mushroom soup (one can)
- 304.75 g white wine
- 141.74 g dry sherry
- 44.37 ml fresh marjoram
- 9.85 ml dried thyme
- 44.37 ml flour
- 44.37 ml 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.