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Prep Time: 2 Minutes Cook Time: 25 Minutes |
Ready In: 27 Minutes Servings: 4 |
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This is one of my all time favorite recipes as a child. It's so easy too and only uses 1 pan! Use 2 cans of the soup and 1 can of milk if you want the gravy to be used for boiled potatoes too! Ingredients:
4 pork chops (boneless works best) |
1 can campbell cream of celery soup |
1/2 can milk |
1 (4 ounce) can mushrooms (optional) |
Directions:
1. Brown pork chops in a lightly oiled pan on medium heat until cooked about 2/3 of the way.
2. You can coat the chops with a mixture of flour, salt and pepper before fying if desired.
3. Remove chops from pan and set aside.
4. With the drippings from the pork chops still in the pan, add 1 can Cream of Celery soup and stir scraping the juicy bits from the bottom of the pan (the soup will become a little browner).
5. Add 1/2 can of milk and stir into the soup.
6. Add more milk if more of a gravy consistency is desired.
7. Add 1 can of mushrooms if desired.
8. Put the pork chops back in the pan.
9. Cover and continue cooking on low to low medium heat for about 10 minutes stirring occasionally.
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