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Always a family favorite, this dish can also
be made with round steak. |
| Quantity |
Ingredients |
Preparation Notes |
| 4 - 6 |
Pork Chops 1/2"
to 1" thick |
- In deep skillet, melt margarine
- Dredge pork chops in flour
- Place in skillet and brown turning once.
- Once pork chops are browned on both sides, put
them on a plate.
- In remaining margarine, sauté onions
- Put soup and water in two cup bowl or measure and
mix
- Add to the onions and margarine. Stir well,
the mixture will thicken. Add salt and pepper
- Add pork chops and turn to make sure that they are
coated
- Turn heat down to a simmer and cover checking
occasionally to make sure that nothing is sticking.
- Cook until meat is very tender and can be cut with
a fork 30 - 45 minutes.
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Flour |
| 1 Can |
Cream of
Mushroom Soup |
| 2 |
Beef Bouillon
Cubes |
| 1 can |
Water (use soup
can) |
| 1 stick |
Margarine |
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Salt and Pepper
to taste |
| 1 med |
Onion Chopped |
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