5 pork chops, 3/4 inch thick [2 cm]
or
hamburger, 1 to 2 pounds
vegetable oil
1 chopped onion
1 and 1/2 cups sliced mushrooms
1 minced clove of garlic
1 can mushroom soup*
1/2 cup milk
In large skillet, heat vegetable oil.
Brown pork chops 3 minutes per side. Remove.**
Pour off fat.
In same skillet, cook the onion, mushrooms and garlic for 2 minutes.
Stir in the soup and milk. Bring to a boil.
Return the chops to the skillet.
Reduce heat to low. Cover. Simmer 25 to 35 minutes,
or until tender, turning the pork chops halfway through cooking.
*I sometimes use 2 cans of soup, for more sauce, increasing the milk accordingly.
**If using ground beef, cook the vegetables first, then add the meat to the skillet, and cook until done.
copyright 2011 tas