PORK CHOPS IN MUSHROOM SAUCE

This is a meal for two. It is for Wifey and me. Yes, I'm the cook. And I do SIMPLE only, nothing elaborate. Depending on the thickness of the pork chops (I used 1/2" ones, bone in) this entire meal takes about an hour. I used microwavable peas and Idahoan instant mashed potatoes for sides. I told you, I do SIMPLE.

Two thick pork chops. The ones I use are about 1/2" thick.

One egg

A splash of milk

Italian flavored bread crumbs

Cooking oil for frying the breaded chops

One can cream of mushroom soup

One can of mushrooms stems and pieces, drained

Side dishes. Here I used mashed potatoes and peas.

Preheat oven to 350°

Here's how I do it. I break an egg, add a dash of milk, whisk well, and dredge the pork chops through the mixture. I pour the bread crumbs in a flat bowl and really coat the chops and set aside.

Again, I do simple. I open a can of cream of mushroom soup and pour into a bowl. I open and drain a can of stems and pieces mushrooms and add that to the soup. I mix and set aside. **yawn** Oh, so easy.

I get the oil hot and test it by splashing in a few drops of water. When the water sounds like popcorn I fry the chops. Five minutes to a side until they are nice and brown. Then I place them in a baking pan, cover with foil and cook at 350° for half an hour.

After they have cooked for half an hour, take out of the oven, smother with the sauce, replace the foil covering and put back in the oven for about 20 minutes.

This is one of Wifey's favorites. If you try it, let me know what you think.

This is easily upgraded to as many chops as you want. Just adjust quantities and cooking time.