Prep 30 mins
Cook 2 hrs
This dish has been a family favorite for 12 years now. It is very tasty; uses an inexpensive and lean cut of meat; and the overall dish is relatively low in calories. I made this up and have tweeked it over the years. Make sure to use Campbell's soup (I tried to cut costs once by using generic and it was a disaster!) It is wonderful over rice, noodles or toast. (One day we will try it over mashed potatoes.) Enjoy!
- 1 tablespoon butter
- 3⁄4 cup onion, diced
- 2 stalks celery, diced
- 4 cups chopped or chunked cremini mushrooms
- 1 teaspoon dried marjoram
- 1⁄2 teaspoon dry thyme leaves
- cracked black pepper
- 2 -2 1⁄2 lbs boneless pork sirloin chops
- 2 (10 3/4 ounce) canscampbells mushroom soup
- 1⁄2 cup broth (I use beef)
- 1 tablespoon Worcestershire sauce
- Melt butter in a deep non-stick pan on medium high heat.
- Add the onion and celery; cook for several minutes.
- Add the 4 cups chopped mushrooms; cook until the onion is translucent.
- Mix the marjoram, thyme, and pepper into the veggie mixture.
- Remove the veggies from the pan and add the pork. Brown both sides.
- When done browning, situate the veggies around and on top of the chops.
- Slather both cans of soup over the top.
- Add the broth and worcestershire.
- Cover and cook for one hour on medium low heat.
- Flip the chops over, cover, and cook an additional 45 minutes on medium low heat.
- Uncover and chunk up the chops with a spatula.
- Boil over medium heat until the gravy has reduced to a desirable consistency.
- Serve over cooked medium egg noodles, rice, or mashed potatoes. Also great over cubed toast!
- Add cracked black pepper to taste.