Tuesday, October 27, 2009

Pork Chops with Cream of Mushroom

6-8 pork loin chops
2 (10 3/4 ounce) cans cream of mushroom soup
Lawry's Seasoned Salt
Lawry’s Seasoned Pepper
1/4 cup butter

In skillet with melted butter, liberally sprinkle both sides of pork chops with seasoned salt and seasoned pepper and brown.

Put into 9 X 13 inch glass casserole and spoon mushroom soup (do not dilute!) all over pork chops. Cover tightly with foil and put into pre-heated 350 degree oven for 1 hour.
Remove foil last few minutes.

Serve over rice or noodles.