Tuesday, November 18, 2008

4 thick cut pork chops
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper
2 tablespoons vegetable or canola oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup milk
1/3 cup sour cream

1. Rinse pork chops, pat dry, and season with garlic powder, seasoning salt and pepper to taste.
2. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops for 2-3 minutes per side, or until evenly browned.
3. Transfer to slow cooker. Combine the cream of mushroom soup, milk and sour cream in a medium bowl. Whisk until smooth and creamy. Pour over pork chops, and cook on high for 4-6 hours, until meat is very tender. Serve with mashed potatoes or rice.

Tagged: ,


fly baby in OKC said...

I'm a newbie to your blog but I had to post a comment today:

Once when my MIL was a newlywed, she made this dish for her new hubby. He had never had pork chops smothered in ANYTHING so he rudely asked her what in the world THAT was? They laugh about it now...but there is a story about him, too. Once he was helping her with dinner by preparing a salad. In moving it to the table he dropped it and my MIL KNEW that he was about to blow up because he was angry with himself. She quickly remarked, "I didn't want a TOSSED salad!" They picked it up off the floor laughing together.

P.S. FIL mentioned a few weeks ago that he might like to really try smothered pork chops. MIL said "You had your chance." :o) They have now been married for 35 years BTW!

Chaos Cottage said...

Newbie here too. I just wanted to say I have made this recipe often and it is a family favorite. I buy mixed chops in the family pack and repackage them and use them in this recipe. Very economical.