![]() ![]() Serve the pork chops and mushrooms with the sauce. Spread half of onion and half of mushrooms in an even layer in a lightly greased 5- to 7-quart slow cooker top with pork and remaining onions and mushrooms.Brown chops over medium-high heat in a large nonstick skillet. Add the optional flour and water mixture. Season pork chops with salt, pepper, and garlic salt. If a thicker sauce mixture is desired, strain the liquids into a saucepan and bring to a boil lower the heat and simmer for 2 to 3 minutes to reduce and concentrate flavors.Cover and cook on low for 6 to 8 hours or until meat is tender.Combine soup and water pour over chops.Add the mushrooms to the pan drippings and cook until golden, stirring frequently.Kosher salt and pepper: to enhance the flavors in the dish. Place the browned pork chops in slow cooker. Bone-in or boneless are fine All-purpose flour: to bread the pork chops and to thicken the gravy. Heat the oil in a large skillet over medium heat brown the chops for about 8 minutes, turning to brown both sides. ![]() In a bowl or bag, combine the flour, salt, mustard, paprika, and garlic powder coat the pork chops thoroughly with the seasoned flour mixture.2 tablespoons all-purpose flour blended with 1 to 2 tablespoons of water, optional.1 can (10 3/4 ounces) condensed cream of chicken soup or cream of mushroom, undiluted.6 pork loin chops (about 3/4 inch thick) trimmed. ![]()
0 Comments
Leave a Reply. |