Ingredients
Instructions
- Dredge chops in seasoned flour.
- Heat oil in a large skillet and brown chops on both sides. Remove to a warming plate.
- Saute onions in remaining oil until translucent, scraping up bits remaining from the chops.
- Stir in soup, gravy mix and water. Blend until smooth and bring to a boil.
- Add chops to gravy, cover, reduce heat and simmer until chops are done, approximately 20-30 minutes depending on the thickness of the chops. This should give you just enough time to peel, cook and mash potatoes or cook rice. Delicious served with either.