Ingredients:
4 pork loin chops, bone-in or 4 boneless pork loin chops, 1/2 inch thick
1 (10 3/4 ounce) cans cream of mushroom soup
1 teaspoon minced parsley
3 cups cooked rice
Directions:
Brown pork chops in non-stick frying pan over medium heat until browned on both sides.
Remove from pan, reserving brown bits and pan juices.
Add cream of mushroom soup, stirring to blend.
Add small amount of water to can to rinse and add to pan.
Add minced parsley.
When heated through, return pork chops to pan and cook on low-medium low until done, about 30 minutes.
Serve with cooked rice and smother chops and rice with mushroom gravy.
Servings: 4
Time preparation: 5 min.
Time total: 45 min.