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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Oh my...these are delicious. Recipe from my mother-in-law. Makes lots of delicious gravy. Sometimes I will freeze some of the gravy for another day. Use thick-cut chops. I like to add some fresh thyme or rosemary. Consider adding sliced mushrooms to the gravy. Serve with mashed potatoes. Ingredients:
6 pork chops, boneless |
2 onions, sliced thick |
salt |
pepper |
6 teaspoons butter |
2 (10 3/4 ounce) cans condensed cream of mushroom soup |
20 -40 ounces white wine |
Directions:
1. Slice pork chops almost through to create a pocket for stuffing. Stuff with sliced onion, salt, pepper, and 1 teaspoon of butter each. Arrange chops in a roasting pan.
2. Mix the cream of mushroom soup with the white wine and pour over the chops.
3. Bake at 350 degrees for 1 hour or until tender depending on the thickness of the chops.
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