4 lean pork chops (1/2-3/4 inch thickness)
1/4 tsp. salt
1/8 tsp. pepper
pinch of garlic powder
1 large onion, sliced
2 cloves garlic, minced
1 tbsp. butter, melted
1 can Cream of Mushroom soup
2/3 cup evaporated milk (1 small can)
1/3 cup water
For easy preparation, choose a skillet with an oven proof handle (like a cast iron pan).
Sprinkle pork chops with salt, pepper and garlic powder.
On the stove top over medium high heat, brown the pork chops and onion in a skillet with butter. Add garlic after first side is browned (do not allow the garlic to become dark).
Turn to brown both sides of the pork chops. Pour off any excess butter after pork chops are browned. The pork chops don't need to be cooked through because they will be finished in the oven.
Combine soup, evaporated milk (not sweetened condensed milk!) and water. Pour mixture around pork chops.
Bake in a preheated 350°F oven for about 45 minutes, stirring now and then.
Note: Instead of baking the pork chops in the oven, if you have a tightly fitting heavy cover for the skillet, they can be finished on the stove top for 45 minutes.
Taste and adjust seasonings before serving.
Variations: Sliced mushrooms may be added to the gravy. Cream of Celery soup may be substituted for the Cream of Mushroom.
Makes 4 servings