Subject: Campbell's Herbed Chops in Mushroom Sauce
From: Unicorn (unicorn@indenial.com)
Date: Tue Apr 04 2000 - 17:14:32 EDT
Food for Thought:
Friendship makes prosperity more brilliant and lightens adversity by
dividing it. (Cicero)
Recipe of the Day:
Try a new taste for pork chops with a flavorful coating of herbs and
spices and the savory goodness of
Campbell's Cream of Mushroom Soup -- delicious!
Campbell's Herbed Chops in Mushroom Sauce
Prep Time: 10 minutes
Cook Time: 25 minutes
1/2 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. dried basil leaves or dried thyme leaves, crushed
4 boneless pork chops, 3/4" thick
1 tbsp. olive or vegetable oil
1 medium onion, sliced
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of
Mushroom Soup
1/4 cup milk
Hot cooked rice
MIX garlic, paprika and basil. Coat chops with seasoning mixture.
HEAT oil in skillet. Add chops and cook until browned. Remove chops.
ADD onion and cook until tender.
ADD soup and milk. Heat to a boil. Return chops to pan. Cover and cook
over low heat 5 min. or until
done. Serve with rice. Serves 4.
Shopping List:
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of
Mushroom Soup
4 boneless pork chops, 3/4" thick
Milk
Rice
Olive or vegetable oil
Medium onion
Garlic powder
Paprika
Dried basil leaves or dried thyme leaves
Kitchen Clip:
Store dried herbs in a cool, dark place for up to 6 months. If your
dried herbs are old and have lost
some of their pungency, use a little more to make up for their weakened
flavor.
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