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Thursday, February 21, 2008

Garlic Pork Chops

This recipe came from a friend who cooks this quite often for her family. She loves garlic as much as I do and says it's guaranteed to ward off mosquitoes and vampires!
  • 1 can Cream of Mushroom Soup
  • 1 can Evapoated Milk
  • 2 Tablespoons Grey Poupon (country style)
  • 3 cloves garlic, shopped
  • Olive oil
  • 6 Butterfly Pork Chops
  • Garlic Powder

Mix soup, milk, Grey Poupon, and garlic in large bowl. Set aside. In large frying pan, cover bottom with olive oil and over medium-high heat, fry pork shops until lightly browned on both sides. Sprinkle with garlic powder while cooking. Drain oil and add soup mix. Cover and simmer for 30 minutes, turning chops at the half-way point. Taste while cooking to see if more garlic is needed. It makes a lot of gravy and it's great to put over mashed potatoes!

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