Taking a stroll down memory lane here...lol...here's another easy and delicious one I've been cooking ever since it was just me and my picky-eater husband, before the kids came along. :-) The only thing I've ever changed about this recipe was using canola oil instead of vegetable.
1 Tbsp. canola oil
4 center-cut pork loin chops (or chicken thighs)
1 can condensed cream of celery or chicken soup
1/2 cup milk
salt and pepper to taste
Heat oil in a large, nonstick skillet. salt and pepper chops (or chicken), and brown in oil on both sides.
Add cream of celery (or chicken) soup to pan; add milk; stir well. Cover and simmer for 20 minutes.
Serve over hot, cooked egg noodles, or with mashed potatoes, as the sauce makes a great gravy. :-)
*This may seem ridiculous...but when I first started cooking, I did not have a covered skillet. So instead of a lid, I'd use a pizza pan to cover my skillet while things cooked...lol! Silly, but hey - it worked. :-)
This makes 4 servings.
- HomeMakin94
on Nov. 12, 2009 at 11:31 AM