Servings: 4 to 8
8 thick center cut pork chops, boneless, well trimmed
1 large onion
10 ounces fresh mushrooms
2 cans Campbell’s Golden Mushroom Soup (I use my home-canned now)
bread crumbs (finely crushed cracker crumbs work well also)
Bread chops by dipping first in mixture of egg and milk, then bread
crumbs. Fry in oil just until golden brown.
Degrease chops by placing on paper towels (turn to blot both sides).
Place in flat baking dish.
Slice onion and mushrooms and lightly fry in same pan until tender.
Spoon onions and mushrooms over chops.
Mix 2 cans soup with 2 cans water and pour over chops and veggies.
Bake, covered at 350 degrees for 60 to 90 minutes or until chops are fork-tender.
Serve over egg noodles, rice, or mashed potatoes.
Feeds 4 hungry fireman or eight regular folks LOL.
Submitted by: wvhomecanner on May 23, 2010