Recipe information
Yield
serves 4-8
Ingredients
Preparation
Dredge the pork chops in the flour. Reserve the excess flour. Heat the oil in a large skillet, add two or three chops, and brown them on both sides until half done. Repeat with the remaining chops. Remove the meat from the skillet and add the onions and garlic (if necessary, add a little more oil to the pan). Sauté until the onions are golden. Sprinkle the reserved flour over the onions and stir until blended. Add the soup, mushrooms, Worcestershire sauce, and House Seasoning. Simmer, stirring, until the sauce is hot and bubbly. Place a layer of pork chops in a 13 × 9 × 2-inch casserole; pour half the sauce over the chops, then add another layer of chops, and top with the remaining sauce. Bake at 275 degrees for an hour and a half, until the pork chops are tender. Serve over hot creamy grits, white rice, or egg noodles.
