6 pork chops
Italian bread crumbs
flour
Eggs
Veg. Oil
1 large can of Cream of mush soup
milk.
Heat a couple tbs of oil in a skillet. Dredge chops in flour, then egg, then crumbs. Brown in hot skillet on both sides. Place browned chops in a 9x13. Cover with foil and bake an hour @ 350. After an hour, mix soup with enough milk to make the consistency of gravy that you prefer. Pour it over the chops, recover with foil, and bake for another 20 min. Serve over jasmine rice.
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