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Monday, May 28, 2012

Dixie Porkchops




1 1/2 to 2 pounds thin Smithfield center-cut boneless pork chops (8 chops)
1/2 cup all-purpose flour (reserve 2 tablespoons)
3 tablespoons vegetable oil
2 tablespoons butter
1/2 cup chopped onion
1 clove garlic
1 10.75-ounce can cheddar cheese soup
1 7-ounce can broiled mushrooms with broth
1 tablespoon Worcestershire sauce
1 teaspoon House Seasoning




Dredge the pork chops in the flour. Heat the oil in a large skillet, add two or three chops, and brown them on both sides until half done. Repeat with the remaining chops. Remove the chops from the skillet.                          
Add the butter and reserved 2 tablespoons of flour into the pan drippings. Stir well over medium heat and add onions and garlic. Saute until the onions are golden.                            
Add the soup, mushrooms, Worcestershire sauce, and House Seasoning. Simmer, stirring, until the sauce is hot and bubbly.                              
Place a layer of pork chops in a 13x9x2-inch casserole dish; pour half the sauce over the chops, then add another layer of chops, and top with the remaining sauce. Bake at 275 degrees F for an hour and a half, until the pork chops are tender.

2 comments:

  1. I have this in my pile of recipes to make. I think it was sent in one of the recipe emails I get but haven't because of the one item "broiled mushrooms in broth" call me silly but I'm not sure what that is here on the west coast.

    ReplyDelete
  2. I have this in my pile of recipes to make. I think it was sent in one of the recipe emails I get but haven't because of the one item "broiled mushrooms in broth" call me silly but I'm not sure what that is here on the west coast.

    ReplyDelete

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