Pork Chops a la Jenni
Yield
14 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14 | each |
pork chops
sliced 1/4 inch thick |
*
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | x |
salt
to taste |
*
|
| ½ | cup |
Parmesan cheese
grated |
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
paprika
|
*
|
| ½ | cup |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14 | each |
pork chops
sliced 1/4 inch thick |
*
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | x |
salt
to taste |
*
|
| 118 | ml |
Parmesan cheese
grated |
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
paprika
|
*
|
| 118 | ml |
butter
|
|
Directions
Season pork chops with salt and pepper.
Dip chops into flour and shake off excess.
Brown chops on both sides in butter in a large skillet.
Place chops in overlapping rows in a shallow casserole.
Spoon pan drippings over chops.
Spread mushroom soup over chops.
Sprinkle with parmesan cheese and paprika.
Bake covered in a preheated 350-degree oven 15 to 20 minutes.
