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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 5 |
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Just a little variation on traditional pork chops in a mushroom gravy. So far nobody has disliked it! I got the flour mix from the Campbell's Soup Kitchen recipe for Paprika Chicken. I indicate 45 minutes only if you use full pork chops instead of the recommended thin cutlets, which take half as long! Ingredients:
2 teaspoons paprika |
1 teaspoon black pepper |
1 teaspoon cayenne pepper (red) |
1 teaspoon garlic powder |
1/2 cup flour |
1 lb about 4-6 slices thin-sliced pork cutlet, also called breakfast cutlets |
2 -3 tablespoons vegetable oil |
1 (10 1/2 ounce) can cream of mushroom soup |
1/4 cup milk |
4 -6 medium potatoes |
Directions:
1. Mix all the dry ingredients in a shallow bowl.
2. Coat pork cutlets in flour mixture.
3. Fry pork in heated vegetable oil in a large frying pan that has a lid.
4. In a separate dish, mix the cream of mushroom soup and milk. Pour into the pan.
5. Cover pan and bake on 350 degrees for about 15-20 minutes depending on the thickness of the pork. (15-20 for the thin slices, if you use regular pork chops I recommend baking 30-45 minutes).
6. Peel, cut, and boil potatoes approximately five minutes before the baking time is up. Mash the potatoes. It is perfectly ok to leave the pork sitting in the oven up to 10 minutes past baking time as long as it's off!
7. Serve pork and gravy over mashed potatoes.
8. This recipe makes a minimal amount of gravy. You can also double the soup and milk if you like more.
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