To make things a little more blind friendly, I've been told by other
sighted cooks that with medium heat and chopped onions it takes 5 minutes
to get them translucent. On Sun, 23 Jan 2011, Shannon Hannah wrote:
Sunny's Creamy Chicken Pork Chops
This was very good. I cooked the pork chops about 10 minutes longer to get them
done. I served this over rice with peas and a nice green salad. Easy to make.
1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, chopped
4 pork chops
1 can (10.75 ounce) condensed cream of chicken soup
1/2 can (14.5 ounce) chicken broth
salt and pepper to taste
Heat oil in a large skillet over medium high heat. Add onions and garlic and
saut? until translucent. Add pork chops and brown about 4 to 6 minutes each
side, stirring often to avoid burning onions and garlic.
Meanwhile, in a separate bowl, whisk together soup and broth. Pour soup mixture
over browned chops, stirring well to loosen onions and garlic and to deglaze
skillet. Reduce heat and gently simmer for 10 to 15 minutes, stirring and
turning chops occasionally, until chops are cooked through
(internal temperature should reach 160 degrees F/70 degrees C). Season with
salt and pepper to taste and serve.
Recipe Author: MRS.G
Recipe Source: Allrecipes.com
Author Note: "This recipe is what I reach for when I'm tired and don't want to stand
over the stove for hours, but still want to serve a really delicious dinner! A bonus is
that it's also a lower calorie entree the way I make it. This dish can also be made with
chicken instead of pork; either whole pieces, or chunks, simply adjust cooking time
accordingly. Serve with rice, pasta or mashed potatoes."
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