2 lb. country style pork ribs (approx)
seasoned salt
pepper
oil
2 (10 oz. ea.) cans cream of mushroom soup
1 1/2 cans milk (use empty soup can)
lemon pepper seasoning, to taste (McCormick)
1 or 2 cups cooked rice

Cut ribs in to manageable sized cubes and season with the seasoned salt and pepper.

Heat oil in a large saucepan. When hot enough to sear meat place meat in oil and sear. The meat does not have to be cooked through at this point just brown on the outside. Remove pieces as they become brown and place on a separate plate or other holding dish. Once all meat has been seared and removed from pot, drain most of the oil off, leaving any pieces on the bottom of pan.

Mix the cans of soup and about 1 1/2 cans of milk in the pan. Mix the soup until smooth. Add the pork and make sure all pieces are covered by the soup mix. You can add lemon pepper at this point if you like. Add as much as you like in your food, just be careful tasting the soup because the pork is not cooked through at this point.

Heat the pork/soup mix to boiling, then cover and simmer on low. Simmer until pork is tender. This can take anywhere from 30 minutes to over an hour. I let it sit for at least 1 1/2 hours for the best results. When done serve over cooked rice and with a vegetable of your choice.

Chicken Variation: This can also be done with chicken breast substituting chicken for the pork and cream of chicken soup for the mushroom. When using chicken also season chicken with lemon pepper and add lots of the lemon pepper to the soup mix to get the best flavor!

Submitted by: Ginger D.