If I know we are going to be gone during dinner making time, I’ll get these ready before the kids get home from school and put them in the slow cooker. It saves us from stopping for fast food on sports game nights! These chops are guaranteed to feed the hungriest guy or gal in your house. Check out what they are saying about this recipe over at Group Recipes:
“My husband loved this….He kept making “mmm….yum” sounds, and told me to write it down before i forget it.”
This recipe gives you the chance to have something different than chicken or beef, and you don’t have to spend hours in the kitchen.
Ingredients
4 Thick cut pork chops (I used 3/4-1″ center cut boneless)
1 (10.75 ounce) can Campbell’s condensed cream of mushroom soup
1 Packet onion gravy mix
2 Cups water
1 Med. onion, chopped
2 cloves garlic (minced)
5 Tbsp. Land O’ Lakes butter (divided)
1 tsp. season salt
1 tsp. McCormick’s black pepper
Instructions
In a deep, or electric skillet melt 3 Tbsp. butter
Add pork chops, brown on both sides (about 4 min per side)
Meanwhile, in separate bowl, mix together soup, gravy mix, and water. Mix well! Set aside.
Add remaining butter, onion, and garlic to skillet.
Season chops and onions with season salt and pepper.
Brown & soften onions (about 2 Min.)
Add soup/gravy mix, covering chops bring to a boil. cover, reduce heat and simmer med-med/hi 45 Min.
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Quick Tip: Serve this over top of noodles or beside mashed potatoes!
Thanks again to Group Recipes for this amazingly scrumptious recipe.