I'm helping out and going into work a little later today. It is snowy and cold, the perfect time to blog, but what to blog about???? I wanted to post a new recipe last Sunday. I tried "Quick and Elegant Chicken" from my old Dayton's Potluck cookbook. I guess it was quick, but way far from elegant. It was gross and that is putting it mildly. You would think if you took chicken breast and cooked it in a bunch of fattening things and added almonds it would be delicious. Well, I was wrong. Live and learn. I have X'd it in my cookbook and added "yuck".
That cookbook does have a lot of good recipes that both my mom and I have tried. Most of these don't require a lot of fuss and use common ingredients. I was paging through and ran across a recipe I haven't made for awhile. As a matter of fact, I think I'm going to make it this weekend. I find that I use the word yum or yummy in a lot of my posts. However this one is actually called "Yummy Pork Chops".
I learned a trick from "America's Test Kitchen" to keeping your pork chops flat while they cook. Before you cook them, take a knife and make a couple of shallow slices along the curved side (the one with the rim of fat). These slices should be perpendicular to the slices of the pork chop. It works every time.
Yummy Pork Chops
3/4 to 1 T dried sage
1 tsp salt (don't need, but if you do use this, use low salt soup)
Dash of pepper
4-6 pork chops
vegetable oil
2 medium onions, sliced
10 3/4 oz can condensed potato soup + ~ 1/2 can of water
1 C sour cream (sour lean or light sour cream works just fine)
Chopped fresh parsley (optional)
In a small bowl, combine sage, pepper and salt (if using). Rub mixture into chops. In a a large skillet, brown the chops lightly in a small amount of oil. Drain. Add onions and soup. cover and simmer 30 minutes (longer if you are using thick chops). Spoon sour cream over chops. Simmer uncovered 8-10 minutes or until chops are very tender. Sprinkle with parsley.
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