Made this for dinner. No one ever likes my posts. Does this not look good?
4 center cut pork chops
1 envelope Lipton Beefy Onion dry soup mix
stirred into 3 cups of water
8 oz mushrooms, sliced
2 tbls flour, dissolved in 1/2 cup of water
Tip: You will need a skillet that has a tight fitting lid.
1. Brown chops in a large skillet. When chops are browned, dissolve the soup mix in the water and pour over the chops. Add the sliced mushrooms and bring to a boil. Lower heat and simmer for 40 minutes until chops are tender and break apart easily. While the pork chops are cooking, keep enough liquid in the skillet to almost cover the pork chops. You will need to check the pan from time to time to make sure the water level is sufficient.
2. When pork chops are cooked, they will fall off the bone. Remove them from the skillet and cover to keep them warm. Set aside.
3. To make the gravy, remove skillet from heat and let cool a few minutes before pouring the flour and water mixture all at once into the pan, stirring constantly. Place pan back on the stove to a medium heat. Heat, stirring constantly until gravy becomes thick and bubbly. These chops are great served over mashed potatoes or rice, with a side dish of saute green beans and crisp bacon.
One CommentLeave a Reply
That looks really YUMMY