Pork Chops With Cream of Celery Soup
- Ready In:
- 1hr 20mins
- 6 boneless pork chops
- cream of celery soup
- 2 cups hot water
- 2 beef bouillon cubes
- 2 tablespoons garlic cooking oil
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1⁄2 teaspoon garlic powder
- 1 teaspoon rosemary
- In a large skillet pan, pour enough oil or garlic flavored oil to cover bottom of pan.
- While it is heating, (#6 on the stove top burner) sprinkle to taste with some salt, pepper, and garlic powder on ONE side of pork chops. Place sprinkled side face down in the pan, and cover. Be sure to put the largest piece in the middle for even cooking.
- When pork is medium brown, flip to other side, and sprinkle other side with same ingredients. Add 2 beef bullion cubes to the pan and cook till medium brown on this side.
- Any Oil left, drain a little out if necessary, keeping the bullion in the pan.
- In a bowl, wisk 1 can of cream of celery soup and 1 can of water. Add to pork chops with all the browning. Most important!
- Put on lid, turn to low heat and cook for 1 hour.
- Pork chops will be moist, easy to cut, and so delicious!
- Serve with a roll, acorn squash with brown sugar, and a nice salad. You are good to go!
First, I chopped a small yellow onion and four cloves of garlic and cooked that in the oil before adding the pork chops. After the hour of cooking, I removed the pork chops, made a roux and added it to the liquid in the pan. This made a nice and very delicious gravy that was served with the pork chops and over brown rice as a side.