Source: Becca W.
3-4 boneless thick cut pork chops
2 cans cream of mushroom soup
1 c. flour
2 T. olive oil
salt and pepper to taste
Salt and pepper chops then coat them in flour. Add oil to frying pan and fry pork chops until they have a nice brown coating on each side (about 5 mins each side). Pour 1 can of soup in crock pot, add pork chops and cover with second can of soup. Cover and cook on low for 6 hours. Serve with egg noodles or baked potatoes.
*I only use 1 can of soup.
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