Hello all from lockdown!! Yep, we are still social distancing so I am still making recipes with things I happen to have already. This is a nice recipe to make on a cold rainy day, which here in Indiana we have had quite a few recently. It doesn’t require too much and none of the ingredients are weird so you may be able to make this with what you have.
Boneless pork chops
1 cup flour
coarse ground black pepper
salt (coarse ground like sea salt is preferred)
1 can cream of chicken soup
¼ cup lemon juice
1 cup milk
1 cup of water
3 cloves fresh garlic
½ stick butter
First, take your flour and add a few generous pinches of garlic and onion powder.
Layout your chops and sprinkle on salt and pepper and pat down so it sticks then dredge in your flour. Add enough oil to your skillet to cover the bottom and turn on the heat. When your oil is hot enough dredge your chops in the flour again then add to your skillet. Try to only turn them once, if you keep turning them you will lose that breading. Once they are golden remove from the pan and turn off the heat. You will still have some oil so once it’s not burn your face off hot take some paper towel and soak up some of that oil so there is just a thin layer on the bottom, be sure not to pull out the crunchy bits that feel off while you were frying (those are the best parts!!!). turn your burner back on to low heat. crush and chop your garlic then add to your skillet with the butter, stir around while the butter is melting so your garlic doesn’t burn.
Once your butter is all melted carefully add your milk, water, cream of chicken and lemon. Take a whisk and continually stir, you don’t want anything to burn and you are going to simmer it for a little while to reduce and thicken your sauce. Once your sauce starts to thicken add back in your chops to warm, simmer for a little while, this will help to make your pork chops tender again.
I serve with mashed potatoes but rice is really good too! As I always say, taste as you make, you may need to add some more salt, pepper or lemon juice, you can always adjust all of those things.
AND AS ALWAYS! TASTE AS YOU MAKE!!