4 lean pork chops (1/2-3/4 inch thickness) 1/4 tsp. salt
1/8 tsp. pepper pinch of garlic powder 1 large onion, sliced
2 cloves garlic, minced 1 tbsp. butter, melted 1 can Cream
of Mushroom soup 2/3 cup evaporated milk (1 small can) 1/3
For easy preparation, choose a skillet with an oven proof
handle (like a cast iron pan).
Sprinkle pork chops with salt, pepper and garlic powder.
On the stove top over medium high heat, brown the pork
chops and onion in a skillet with butter. Add garlic after
first side is browned (do not allow the garlic to become
Turn to brown both sides of the pork chops. Pour off any
excess butter after pork chops are browned. The pork chops
don't need to be cooked through because they will be
finished in the oven.
Combine soup, evaporated milk (not sweetened condensed
milk!) and water. Pour mixture around pork chops.
Bake in a preheated 350°F oven for about 45 minutes,
stirring now and then.
Note: Instead of baking the pork chops in the oven, if
you have a tightly fitting heavy cover for the skillet, they
can be finished on the stove top for 45 minutes. Taste and
adjust seasonings before serving. Variations: Sliced
mushrooms may be added to the gravy. Cream of Celery soup
may be substituted. Makes 4 servings.