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Mushroom Pork Chops

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“Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Karen Zewe.”
READY IN:
1hr 5mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 6 pork chops, 1 inch thick
  • 1 teaspoon salt
  • 14 teaspoon pepper
  • 1 (10 1/2 ounce) can cream of mushroom soup

Directions

  1. Brown pork chops in a skillet.
  2. Sprinkle with salt and pepper.
  3. Spread undiluted soup over chops.
  4. Reduce heat to low and simmer for 1 hour, stirring occasionally.
  5. Gravy may be diluted if desired.

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