|
| |
|
| What You Need: |
|
|
|
6 pork chops (about 2 pounds)
1 can (10¾ ounces) condensed tomato soup
½ cup Chablis or other dry white wine
½ cup chopped onion
1 medium clove garlic, minced
¼ teaspoon thyme leaves, crushed
¼ cup sliced dill pickle
2 tablespoons chopped parsley
1 tablespoon chopped capers (for garnish)
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Brown chops (use shortening if necessary) in skillet; pour off fat.
|
2. Add soup, wine, onion, garlic and thyme; cover and cook over low heat 30 minutes, or until done, stirring occasionally.
|
3. Uncover; add remaining ingredients.
|
4. Cook to desired consistency.
|
5. Garnish with capers.
|
|
|
|
|
|
|
|
|
