Friday, January 7, 2011

Smothered Pork Chops

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.

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