"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
Pork Chop & Potatoes Cooked in Cream of Mushroom Soup Recipe
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This recipe for Pork Chop & Potatoes Cooked in Cream of Mushroom Soup, by , is from Family Comforts,
one of the cookbooks created at FamilyCookbookProject.com. We help
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4 boneless butter fly pork chops 4 to 6 large potatoes peeled and cut into 4ths 2 cans cream of mushroom soup
I brown the pork chops in a large frying pan. Add the peeled and cut up potatoes. Add the mushroom soup and add 2 cans of water. Try to mix the soup and water in the pan or do it before you add it to the meat and potatoes. Cover and let this simmer for a while. If you keep the cover slightly ajar the water will evaporate and the liquid will cook down to a nice thick sauce. You can spoon the sauce over the potatoes and meat as itís cooking. Occasionally turn the meat so it doesnít cook to the bottom. Serve the pork chops with the potatoes on the side with the sauce on all of it!
Serve this with apple sauce or a nice salad. It is a great comfort food dinner in the winter.
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