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SKILLET PORK CHOPS AND CHICKEN NOODLE
SOUP
 
4 to 6 pork chops
Salt
Pepper
Flour
1 to 2 c. shortening
1 can chicken noodle soup
1 can water

Wash pork chops and drain excess water. Salt, pepper and flour chops to taste. Place in hot shortening and brown on both sides, turning as needed.

Remove browned pork chops from shortening and pour all shortening in a container. Do not wash skillet. Place browned pork chops back into skillet. Pour 1 can of chicken noodle soup and 1 can of water over chops. More water can be added. Cover skillet.

Cook chops over a low heat until tender and liquid has thickened into a gravy. Serve with vegetables, salad and bread.

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