We used to have this all the time when I was a kid, although not so much anymore. These are
quick and easy skillet porkchops, which have been declared "delicious" by my roommate, who
hates everything.
quote:
Ingredients:
5-6 pork chops
1 can cream of chicken soup
1 chicken boullion cube
1 small onion (sliced thinly)
1/4 tsp sage
salt, pepper, and thyme
Recipe:
Trim the chops, but leave the bones in.
Brown the chops over medium heat, turning and sprinkling with salt and pepper as they brown
Dissolve the boullion cube in a cup of boiling water and add to the skillet.
Add the chicken soup, sage, thyme, and onion
Simmer just below boiling for an hour, flipping the chops after 30 minutes
Trim the extra fat from the pork chops, but don't remove the bones (if you have any)
Put the pork chops in your skillet, sprinkle them with salt and pepper, and begin browning them
over medium heat.
Flip the pork chops to ensure that they cook evenly and sprinkle with some more salt and
pepper.
When the pork chops are browned, dissolve the chicken boullion cube in about a cup of boiling
water and add it to the skillet.
Pour the chicken soup over the chicken, and add the sage and a sprinkle of thyme.
Slice the onion thinly and spread the rings over the pork chops.
Simmer just below boiling for about 30 minutes, then flip the chops and simmer for another 30
minutes or so. Adjust the spices as needed - I usually add some more pepper and sage. When
they're done, they should look like this:
These can be served with rice or potatoes or just eaten plain.