Friday, October 07, 2005

Mushroom Porkchops

Mushroom Porkchops

6-8 boneless pork loins
Salt/Pepper to taste
flour
oil, for cooking
1 large (family-size) cream of mushroom soup
1/2 C Water

Heat oil in large skillet. Flour pork loins, then fry in hot oil
(turning often) while adding salt & pepper to taste. Transfer pork
loins to baking pan. Spoon the cream of mushroom soup on top of and
surrounding meat. Pour 1/2 can of water over the entire pan. Cover with
foil. Bake at 350-degrees for 2 hours. Mushroom soup makes a great gravy.

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