"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

PORK CHOPS IN MUSHROOM GRAVY Recipe

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This recipe for PORK CHOPS IN MUSHROOM GRAVY, by , is from The Stark Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jill Stark
Added: Saturday, July 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4-6 center cut pork chops
2-3 eggs beaten
1/2 cup Wesson Oil
2 cups all purpose flour
4 cans cream of mushroom soup
Salt and pepper to taste

Directions:
Directions:
Prepare egg wash by whisking together the eggs in a bowl. Place flour on a separate plate. Dip the pork chops one by one in the egg wash, then dip them into the flour. Then lay the chops in some of the oil in the pan for frying. You may not need to use all the oil. Fry pork chops on medium high heat until both sides are crispy and there are plenty of drippings from the chops for the flavor. I try to fry them until oil is almost used up. Remove pork chops to plate. Add soup to the drippings and stir on medium heat until mixture is well combined. Place pork chops back in soup mixture and cover pan with lid. Simmer on low heat until pork chops are done, probably about 25 to 30 minutes. Remove pork chops to serving platter and serve gravy over mashed potatoes and open a can of corn for a great dinner. Yummy yummy recipe. This recipe works really well in an electric skillet also.

Number Of Servings:
Number Of Servings:
4-6 servings
Personal Notes:
Personal Notes:
This recipe was one of my standards when I was married to Danny. I would make this for him sometimes late at night when he worked afternoons at Fisher Body. He just loved the gravy and the flavor of the soup mix. It's not health-conscious but yummy anyway.

 

 

 

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