Couscous and Cranberries

"Get in my Belly" Good Food

Creamy Pork Chops

Olive Oil
1/4 cup flour
1/2 teaspoon seasoning salt
4 boneless pork chops
1 can Cream of Mushroom soup
Handful of baby carrots

Heat oil in skillet.

Combine flour and seasoning salt in a Ziplock bag.  Place one chop at a time in bag and shake to coat.  After coated, place chops in oil and brown on both sides.

Pour soup over the top of the chops, top with carrots and salt and pepper to taste. Cover and simmer about 20 minutes until meat reaches 165 degrees F. and carrots are crisp tender.

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