Sunday, February 22, 2009

Sandra's Pork Chops Supreme

6 pork chops (I used boneless)
salt and pepper
1/4 cup celery, chopped
1 packet onion/mushroom soup (I used Lipton's Onion Soup Mix because it's gluten free)
1 cup water
half a can of evaporated milk (6 oz)
1/4 cup cold water
2 tablespoons gluten free flour (rice flour if superfine, or any other all purpose gf flour)


Season the pork chops with salt, pepper and paprika. In a large skillet, add a little bit of olive oil and cook the chops slowly until brown. Drain off the excess oil and then add the onion/mushroom soup, the celery and 1 cup of water.

Cook for 30 minutes over low heat until the pork chops and celery are completely cooked through. In the meantime, in a small bowl, mix the 1/4 cold water, the flour and the parsley.

Remove the pork chops to a serving dish and keep warm. Add the evaporated milk and the flour mixture to the drippings in the skillet and stir until combined and thickened. Pour over the pork chops and serve immediately.

NOTE: Serve it with mashed potatoes or fries or rice or noodles or whatever you like.

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