Southern Style Pork Chops
Yield
4 servingsPrep
20 minCook
50 minReady
70 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pork chops
about 1/2 inch thick |
*
|
| 1 | x |
vegetable oil
|
*
|
| 4 | each |
onions
slices |
|
| ¼ | cup |
peanut butter
|
|
| ¼ | cup |
milk
|
|
| ¾ | cup |
cream of mushroom soup
condensed |
*
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pork chops
about 1/2 inch thick |
*
|
| 1 | x |
vegetable oil
|
*
|
| 4 | each |
onions
slices |
|
| 59 | ml |
peanut butter
|
|
| 59 | ml |
milk
|
|
| 177 | ml |
cream of mushroom soup
condensed |
*
|
| 5 | ml |
worcestershire sauce
|
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
Directions
In a frying pan big enough to hold all of the chops at once, brown pork chops on both sides in a little shortening or oil.
Pour off fat, leaving chops in frying pan.
Place an onion slice on top of each chop.
Mix peanut butter, mushroom soup, milk, Worcestershire sauce, salt and pepper.
Pour over chops.
Cover and simmer over medium to low heat for 45 minutes.
You may want to move the chops around in the pan from time to time to keep them from sticking.
Smooth peanut butter is best.
The chunky variety gives a strange consistency to this dish.
