THANKSGIVING SIDES (32)
LIBBY'S® PUMPKIN (20)
FRUIT SALADS (20)
|EVERY FEW MINUTES|
|FRIED PORK CHOPS AND MUSHROOM GRAVY|
1/2 cup flour
1 can cream of mushroom soup
2 tbsp. cornstarch
1 or 2 cups oil
seasoning of your choice
Thaw pork chops in refrigerator overnight (or use fresh pork chops). Heat 2 cups of oil for frying. Season pork chops with salt and pepper to taste.
Flour both sides and fry. When pork chops are browned on both sides and tender, cut up chops (optional) or you can leave whole.
Drain oil from pan; place chops back in pan and add a cup of water and can of condensed mushroom soup. Heat on high; once bubbly reduce heat to low. Add cornstarch to thicken let simmer while preparing rice or mashed potatoes also good over a batch of biscuits.
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