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Prep Time: 5 Minutes Cook Time: 55 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is one for those of us that like things quick and EZ, but yet not sacrificing taste...I remember coming up with this recipe years ago, and then tucking it away in a safe spot . I recently found it again and do remember that it was very good(or else I would not have written down the recipe) I hope someone gives it a try.... (all amounts are approximate as I was just fooling around in the kitchen that day) Ingredients:
6 -8 pork chops |
1 (10 1/2 ounce) can cream of chicken soup |
1 (10 1/2 ounce) can tomato soup |
chopped garlic |
dijon mustard |
flour |
thyme |
Directions:
1. Mix garlic and mustard together. Spread over chops.
2. Dredge chops in flour.
3. Put in greased baking pan (no need to brown chops).
4. Mix soups together with approx 1/2 cup water. Pour over chops.
5. Sprinkle with tyme, salt and pepper (if desired).
6. Cover tightly with foil. Bake at 350 approx 45 min.(or until chops are done.I probably used thin chops).
7. Remove and keep warm. Use flour to thicken sauce on stovetop if desired.
8. Serve with mashed potato and veggie of choice.
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