Friday, February 19, 2010

Tomato-Herbed Pork Chops

  • 2 Tbsp flour
  • 1/4 tsp dried thyme leaves, crushed
  • 6 pork chops each 3/4 inch thick (or about 2 lbs of chops)
  • 1 Tbsp vegetable oil
  • 1 can (10 3/4 oz) tomato soup
  • 1 medium onion, sliced and separated into rings (about 1 1/2 cups)
  • 1/4 cup water

1. Combine flour and thyme on plate. Lightly coat chops with flour mixture.
2. In a 10-inch skill over medium-high heat, in hot oil, cook half of the chops 10 minutes or until browned on both sides. Remove; set aside. Repeat with remaining chops. Pour off fat.
3. In same skillet, combine soup onion and water. Heat to boiling. Return chops to skillet. Reduce heat to low. Cover; cook 10 minutes or until chops are no longer pink, stirring occasionally. Serve with rice.

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