TATT. Pork chops in Mushroom soup!

Happy Tuesday! Click on the button to head on over to Andrea's blog to see who is joining in!

Today I have the recipe for Pork chops in Mushroom soup for you.

This is a recipe that I grew up eatting. I have always loved it. We don't have an exact recipe because my family kinda made it their own.

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Also just so you know I HATE MUSHROOMS but you can't taste them in the soup, It just gives it a little extra flavor.

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Ingredients

Boneless pork chops (4)

a cup or two of flour

Seasoning salt (I use Johnny's but anything would work)

Pepper

Lots of butter (salted)

Can of mushroom soup

Milk

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Cooked white rice (at the end)

(This is the seasoning salt we use. They don't have it on the East Coast so my parents buy the massive jug and send it to us every few years.)

Directions

1. Put flour and seasoning salt (a few shakes, also add pepper to taste) in large ziplock bag. Run pork chops under water to make sure you have no unwanted bones. Toss each pork chop to coat in flour mix.

2. Put a lot of butter (so the pan is coated) in the pan. Brown pork chops on both sides on med. heat. Make sure both sides are nice and brown.

3. After they are nice and brown, add mushroom soup and one can of milk (I like to mix the milk and soup in a different bowl first). And make sure you don't take the extra butter out of the pan it makes the sauce have a better taste.
4. Bring soup to a slow boil. Reduce heat, cover and let simmer on low for about 1-1 1/2 hours. Make sure you turn the pork chops a few times while they are cooking (just not too many times. I normally flip them every 20-25 min)
5. Serve over hot white rice.

The gravy is the best part!

Landon's plate.

My bowl.

You can also do this recipe with boneless, skinless chicken breasts and cream of chicken soup. All of the directions are the same. But I wouldn't cook it for quite so long. Maybe 45 min to a hour.

I hope you enjoy!