2 (4 oz ea) pork chops
1 lg Sweet onion; peeled, sliced,
- separated into rings
Salt & pepper
10 3/4 oz Can cream of mushroom or
- other favourite soup *
Salt and pepper the chops. Brown them in a small
skillet over low heat until the desired colour is
reached and the fat renders. Remove to a plate.
Add the onion to the skillet and saute it until
translucent and limp.
Layer the chops and onions in a baby crock-pot.
Open the can of soup and add to the skillet with
a little water (if needed) and heat, stirring, until
desired smoothness is reached. Pour over the chops
and onions in the crock-pot, clap the lid on, set
the control for low and forget about them for 6 to 8
hours.
* I have used cream of celery, cream of asparagus and
cream of potato with good results. But, the stand-by
is still the good ol' mushroom soup. Every bachelor
cook's best friend. - UDD
Serves two with sides. Or just me if I'm hungry.
From the mind and imagination of Uncle Dirty Dave
Uncle Dirty Dave's Kitchen
MMMMM
... Chicken Tikka Masala not fish 'n chips is the national British dish.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)
