Pork Chops in Gravy
2 tablespoons water
8 pork loin chops (1/2 inch thick)
3/4 cup seasoned bread crumbs
2 tablespoons vegetable oil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-1/2 ounces) condensed French Onion soup, undiluted
1/4 cup grated Parmesan cheese
Hot mashed potatoes
In a shallow bowl, beat egg and water. Dip pork chops in egg mixture, then coat with bread crumbs. In a large skillet, brown chops in oil. Transfer to a greased 13 x 9 2 baking dish. Combine the soups; pour over chops. Sprinkled with cheese. Cover and bake at 325º for 1-1/2 hours or until meat is tender. Serve with mashed potatoes.
**I put our oven on 350º and baked them for 45 minutes to an hour, they were well cooked.
Pairs Well With
I found this one in my Quick Cooking (1999) magazine. I was curious about the mushroom and french onion soups...they blended well together to make a rich gravy.