Search recipe:
- Mushroomy Pork Chops
-
- 1 Tbsp Vegetable Oil
- 6 Pork Chops
- 1 medium onion, sliced
- 1 can Campbells Cream of Mushroom Soup
- 1/4 cup water
- Directions
- In skillet over medium heat, in hot oil, cook pork chops with onion slices for about 10 minutes or until chops are browned on both sides. Spoon off fat. Stir in soup and water. Reduce heat to low. Cover and simmer 10 minutes or until chops are fork-tender, stirring occasionally
- Provided by:
- Nancy Brierley, former California and Arizona farmer
Where You Can Buy Ingredients:
| Farmers |
|---|
|
47 Ranch Sky Island Beef
McNeal, Arizona, 85617 View details |
|
Hopkins Hog Farm
Elija Hopkins Aguila, AZ, 85320View details |
|
M Triangle Ranch
Mark & Shelley Michaels Bonita, Arizona, 85643View details |
|
Perkinsville Meat Processing
Mark & Cyndy Ducote Chino Valley, AZ, 86323View details |
|
San Ysidro Farm
Nathan and Jackie Watkins McNeal, AZ, 85617View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
|
The Meat Shop
Tim Wilson Phoenix, AZ, 85004View details |
Popular Ingredients:
All Ingredients
Featured Recipe
Lemon and Lime Cornish Hens
Salt and pepper the hens. Lay them cut side down in a shallow roasting pan. Roast at 400 degrees for 30 minutes. Combine the grated rinds, juices, honey and ginger. Reduce the oven temperature to 325 and baste thoroughly with the mixture. Baste the hens for another hour, basting every 15 minutes with the pan juices. Serve with extra slice of citrus fruit.
