Monday, September 20, 2010

Potato Chip Pork Chops

This is a Britton classic!

8 boneless pork chops
2 - 10oz cans of cream of mushroom soup
1/3 cup of water
2 cups crushed potato chips
2 tsp. garlic powder
1 tbsp. olive oil
salt & pepper to taste

Place olive oil in a hot skillet.  Add pork chops, sprinkle each pork chop with salt, pepper and garlic powder.  Brown on both sides.  Remove pork chops from skillet.  Place in a 13 x 9 baking dish.  Using the water and cream of mushroom soup, de-glaze the skillet, getting all the goodies from the pan incorporated into your soup gravy mix.  Pour the soup gravy mix over the pork chops.  Cover the top of each pork chop with crushed potato chips.  If you have thick pork chops bake at 350 degrees for 45 mins.  If you have thin pork chops (like the one pictured here) bake at 350 degrees for 30 mins.

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