01-22-2018, 08:18 AM
Chops with golden mushroom gravy
2-4 pork chops (also works with loin chops, end chops, or similar cuts)
1 can Golden Mushroom condensed soup
1 can Cream of Mushroom condensed soup
1 can French-cut Green Beans, drained (can sub for 10-12oz frozen; just microwave them for 4 minutes and set aside)
1/2 pound of wide egg noodles (can sub 2 cups (uncooked measure) of rice or sub with mash potatoes).
roughly 1 tsp of seasoned salt
roughly 1/2 tsp of fine black pepper
1 T. worcestershire sauce
Prep meat by seasoning both sides with seasoned salt and black pepper
I large pot add 6-8 cups water and bring to boil. Add noodles and cook until tender (usually about 8 minutes). drain.
While noodles cook: In large frying pan (I use a 5.6qt chicken fryer), lay in chops and sprinkle worcestershire sauce over them. Cover with lid and cook on medium until top side changes color, careful not to run the pan dry of juice (if pan gets dry add small amounts of water to pan). This is about 5-7 minutes. Turn chops, sprinkle with worcestershire sauce, cover, and continue to cook another 5 minutes or until no longer bloody. Remove lid and let excess liquid evaporate, searing each side of chops until golden brown, flip as needed.
Remove chops from pan, set heat to low and add to pan cans of soup and green beans. Mix well and return chops to pan, setting them into the sauce and cook, covered on medium low for 3 minutes. turn chops and repeat: covered for 3 minutes.
Plate chops and side with noodles covered in the soup/bean gravy.
2-4 pork chops (also works with loin chops, end chops, or similar cuts)
1 can Golden Mushroom condensed soup
1 can Cream of Mushroom condensed soup
1 can French-cut Green Beans, drained (can sub for 10-12oz frozen; just microwave them for 4 minutes and set aside)
1/2 pound of wide egg noodles (can sub 2 cups (uncooked measure) of rice or sub with mash potatoes).
roughly 1 tsp of seasoned salt
roughly 1/2 tsp of fine black pepper
1 T. worcestershire sauce
Prep meat by seasoning both sides with seasoned salt and black pepper
I large pot add 6-8 cups water and bring to boil. Add noodles and cook until tender (usually about 8 minutes). drain.
While noodles cook: In large frying pan (I use a 5.6qt chicken fryer), lay in chops and sprinkle worcestershire sauce over them. Cover with lid and cook on medium until top side changes color, careful not to run the pan dry of juice (if pan gets dry add small amounts of water to pan). This is about 5-7 minutes. Turn chops, sprinkle with worcestershire sauce, cover, and continue to cook another 5 minutes or until no longer bloody. Remove lid and let excess liquid evaporate, searing each side of chops until golden brown, flip as needed.
Remove chops from pan, set heat to low and add to pan cans of soup and green beans. Mix well and return chops to pan, setting them into the sauce and cook, covered on medium low for 3 minutes. turn chops and repeat: covered for 3 minutes.
Plate chops and side with noodles covered in the soup/bean gravy.
Just enough of a Bastard to be worth liking.