Another pork chop recipe. This recipe gives you a nice crusty, spicy layer on the pork, that mixes blends well with creaminess of the mushroom soup.
Camera broke, so again, no photos.
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon dried basil leaves or dried thyme leaves, crushed
2 boneless pork chops, 1/4-inch thick
1 tablespoon vegetable oil
1 medium onion, sliced (about 1/2 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/4 cup milk
Hot cooked rice
Mix garlic powder, paprika and basil on a plate. Coat the pork with the garlic powder mixture.
Heat the oil in a skillet over medium-high heat. Add the pork and cook until well browned on both sides.
Add the onion to the skillet and cook until tender, stirring occasionally.
Stir in the soup and milk and heat to a boil.
Reduce the heat to low.
Cook for 5 minutes or until the pork is cooked through.
Serve the pork and sauce with the rice.
Stay hungry my friend!