This recipe was passed down from my Mother-In-Law and in a family favorite.
6 Each Boneless Pork Chops
3 Cans 26 Oz. Tomato Condensed Soup
3 Cloves Garlic, peeled and sliced
1 1/2 Teaspoons Black Pepper
1 Teaspoon Salt
1/2 Teaspoon Garlic Powder
2 Teaspoons Extra Virgin Olive Oil
1/2 Cup Water or Chicken Broth
1 1/2 Cups Water or Chicken Broth
1. In a large frying pan, heat oil. about 1 min. on medium heat. Then add garlic until edges are golden brown stirring to flavor the oil. Sprinkle each chop with salt and pepper. Fry pork chops about 3 minutes. Sprinkle upside with salt and pepper. Flip cook another 3 minutes.
2. While chops are cooking. Add all three cans of tomato soup sauce in a large sauce pot on med. heat. When chops are done place in tomato soup sauce. Repeat until all chops are done.
3. In frying pan add water stir getting all bits and garlic pieces up and add to pot. Add the remaining water or broth to the chop and sauce. Cover and simmer for 3 hours.
4. The temperature of the pork chop center should read 160 degrees.
Serving Ideas: Serve with mashed potatoes is a must.
NOTE: Slow Cooker recipe: After pan searing pork chops. Add all ingredients to Slow Cooker and cook on low 4-5 hours.