On Wed, 21 Aug 2019 09:18:17 -0400, Gary > wrote:

" 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.
>>
>> Green beans and mashed potatoes rounded out this dinner and the other pork
>> chop is waiting to be consumed mostly likely on Thursday.
>
>You so nailed that dinner, Joan. One of my all-time favorites.
>Don't know if you remember but that's exactly what I made maybe 6
>months ago or so. So darn delicious. Only difference was I used
>thin cut pork chops not thick ones like you used. A very
>excellent dinner!

I agree, it is a wonderful sounding dinner. For me, it would be a
winter dinner. Mostly though I would make pork chops as Cindy does.
Janet US