Smothered Pork Chops
4-6 thick boneless pork chops
olive oil for frying
butter for frying
1 can cream of mushroom soup
1/2 to 1 cup sour cream
2-3 shakes of worchestershire sauce
Fresh mushrooms, cleaned & sliced
Using cast iron skillet, fry chops in oil & butter until brown.
Mix cream of mushroom soup, sour cream and worchestershire. Pour over browned chops. Cover and simmer on low approximately 1 hour. Add mushrooms on top, cover and cook 15-30 minutes.
I love to serve with bow-tie pasta tossed in just a little bit of butter. However the gravy is also wonderful over mashed potatoes.