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16 pork chops
3 cans of cream of mushroom soup
3 cans water
1 sm. onion
Meat tenderizer, garlic powder, pepper, steak sauce, barbecue sauce

Separate pork chops on counter, poke meat with fork (both sides), season with seasonings and poke again. Put on barbecue sauce and (or) steak sauce, brown both sides in skillet, set aside. Put 3 cans cream of mushroom soup in large pan with 3 cans of water, stir and let get warm. Put in pork chops and onion, if needed add more water so chops are covered.

Cover and let simmer on medium low heat for 1 to 1 1/2 hours, stirring occasionally. Remove meat. Let juices boil and add 1 cup flour - water, mix until it thickens. Use as gravy and put over potatoes and meat. Feeds 10 to 14.

NOTE: To feed less people use less meat and 1 can less soup.

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 Rating: 4.3 / 5 - Reviews: 6
Nov 8, 2:15 AM
ams says:
Apr 6, 9:46 PM
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Sep 13, 9:05 PM
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Dec 2, 8:40 PM
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Aug 13, 6:22 PM
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