“This dish has been a family favorite for 12 years now. It is very tasty; uses an inexpensive and lean cut of meat; and the overall dish is relatively low in calories. I made this up and have tweeked it over the years. Make sure to use Campbell's soup (I tried to cut costs once by using generic and it was a disaster!) It is wonderful over rice, noodles or toast. (One day we will try it over mashed potatoes.) Enjoy!”
2hrs 30mins

Ingredients Nutrition


  1. Melt butter in a deep non-stick pan on medium high heat.
  2. Add the onion and celery; cook for several minutes.
  3. Add the 4 cups chopped mushrooms; cook until the onion is translucent.
  4. Mix the marjoram, thyme, and pepper into the veggie mixture.
  5. Remove the veggies from the pan and add the pork. Brown both sides.
  6. When done browning, situate the veggies around and on top of the chops.
  7. Slather both cans of soup over the top.
  8. Add the broth and worcestershire.
  9. Cover and cook for one hour on medium low heat.
  10. Flip the chops over, cover, and cook an additional 45 minutes on medium low heat.
  11. Uncover and chunk up the chops with a spatula.
  12. Boil over medium heat until the gravy has reduced to a desirable consistency.
  13. Serve over cooked medium egg noodles, rice, or mashed potatoes. Also great over cubed toast!
  14. Add cracked black pepper to taste.

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