Monday, November 4, 2013


This is an old recipe from Campbell's.

2 tbsps all-purpose flour (I use white whole-wheat)
1/4 tsp ground sage
1/4 tsp dried thyme
4 thick (1 lb total)boneless pork chops
2 tbsp butter (I use canola oil)
1 can (10 3/4-oz) Campbell's condensed cream of chicken soup
1/2 cup water
1 pkg  pkg long-grain and wild rice mix, prepared
Fresh orange slices for garnish, if desired

Combine the flour, sage, and thyme on waxed paper.  Dredge the chops in the mixture to coat.

In a large nonstick skillet over medium-high heat, cook the chops in the butter.  Cook approximately 10 minutes until browned on both sides.  Push chops to one side of skillet and spoon of the fat.

Stir in the soup and water, stirring to loosen browned bits from skillet.  Reduce heat to low; cover and cook another 5 minutes or until the chops are cooked through.

To serve, place chops over the rice and spoon sauce over all.

Garnish with the orange slices, if desired.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.