On Tuesday, August 20, 2019 at 9:46:12 PM UTC-4, wrote:
> On Tuesday, August 20, 2019 at 5:57:46 PM UTC-5, Ed Pawlowski wrote:
> >
> Well, my dinner consisted of two inch thick center cut pork chops I snagged
> last Friday in the marked down meat bin. But only one landed on my plate.
>
> I patted them dry while a skillet with about a teaspoon of oil was heating.
> Then the were sprinkled with Morton's Seasoning and browned to a beautiful
> golden hue. The next step consists of a can of cream of mushroom soup so
> if anyone is offended by this addition, stop reading now. I poured about
> a quarter of a cup of milk into the can to rinse it out and get the last
> bit of soup and all was poured over the chops. A lid went on the skillet
> and simmered very, very low for an hour.

An hour? Why do you hate your pork chops?

I'd brown them in a little neutral oil and finish them in the oven until
no more than medium or medium-rare. Call it 145 F internal temperature.

Cindy Hamilton