Pork Chops and Cream of Mushroom Soup using the Camp Chef Grill. A quick, simple and delicious recipe that I feel has been forgotten about.
This video deomstrates a very easy step-by-step recipe for those cold days or a quick meal after long hours at work. You can kick it up by sautéing some chopped or diced onion and minced garlic to add with your pork chops, if you like.
3.5 to 4 pounds Boneless Thinly sliced Pork Chops
4 cans Lipton Cream of Mushroom Soup
1.5 cans Milk
1/2 cup Diced Onions
1 TBLS minced Garlic
Gently brown the pork chops on both sides. Be sure to dust each side with a light sprinkle of Slap-Ya-Mama seasoning. Sauté some onions and garlic if you wish and top over the pork chops after they’ve been browned on both sides. Line the bottom of a glass casserole dish with the browned pork chops. Add a layer of mushroom soup. Add a second layer of pork cops and top them with the juices from the plate. Finish off with a layer of the remainder of mushroom soup. Bake at 350 degrees F for 25 to 30 minutes. Add a side of rice or egg noodles along with your favorite vegetable.
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Original of the video here