Tender, tasty pork chops in a creamy vegetable sauce. I paired it with Carol Bullock's Greek Potatoes (Recipe #8926) and it was a big hit. Also served green beans and sliced carrots. I omitted the salt from the chops as there was enough in the (low sodium) soup for our tastes.

Ingredients

4 serv.

pork loin chops, 3/4-inch thick↗4 -6
salt and pepper, and
paprika↗
tablespoons butter or 2 tablespoons margarine↗2 tablespoons
chopped celery1⁄2 cup
chopped onion1⁄2 cup
parsley↗1 tablespoon
(10 ounce) can reduced-fat reduced-sodium condensed cream of mushroom soup1
(10 ounce) can mushroom stems and pieces, drained↗1
water or 1/3 cup milk↗1⁄3 cup

Step-by-step instructions

1
Season chops with pepper and paprika. Saute chops at low temperature in butter. Season with salt*(optional).
2
Transfer loin chops to baking dish or casserole.
3
Combine celery, onions, parsley flakes, mushroom soup, mushrooms and water.
4
Pour the mushroom mixture over the pork chops.
5
Cook convered, in 350F oven for 30 minutes.
6
Turn chops, stir sauce and cook for another 30 minutes or until meat is no longer pink.
7
*add optional salt after chops are browned.

Source: food.com

Original recipe ↗

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