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- Slow cooked pork chops and gravy
- Suzanne O'Bryan
- 4 thick cut butterfly pork chops
- 1 tbsp (15 ml) butter, to brown with
- 2 cans cream of mushroom soup
- 1 cup (225 ml) water
- 1 tsp (5 ml). Worcestershire sauce
- seasoning salt, to taste
- 1 tsp (5 ml). garlic powder
- 1 pkg. dry pork gravy (McCormick makes one)
- 2 beef boullion cubes
- Brown pork chops (both sides) in large frying pan over high heat.
- Turn down to low heat.
- Add Worcestershire suace, beef boullions and other spices.
- Add 1 cup (225 ml) of water to pan.
- Add 2 cans cream of mushroom soup.
- Add dry pork gravy mix.
- Cover frying pan and simmer on very low heat for 3 hours.
- Check occationally and stir gravy.
- Add more water if needed, the gravy should be thick but not too thick!
- This dish will smell so good that you may not want to wait the full three hours to eat! Trust me, it is worth the wait! The pork chops will be so tender that they will fall apart! Also, mashed potatos are a must for a side dish!
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