Ingredients
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4 pork loin chops
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salt and pepper
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3 tablespoons flour
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1 onion, chopped
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1 -2 clove crushed garlic
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1 stalk celery, finely chopped
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10 ounces mushrooms, sliced
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2 -3 tablespoons butter
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1 can cream of celery soup
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1/2 cup milk
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1/2 cup grated parmesan cheese or 1/2 cup cheddar cheese
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chopped parsley, to serve
Instructions
- Preheat oven to 350 degrees F.
- Season the flour, put in a plastic bag, add pork chops and coat with the flour Melt half of the butter in a frying pan and brown the chops take them out of the pan and keep warm.
- Add the rest of the butter to the frying pan, then fry onions and garlic for a few minutes, add the mushrooms, celery and fry another minute until you see the mushrooms releasing their juices.
- Now add the soup, stir and add the milk mixing everything well.
- Put a bit of this mixture in an ovenproof dish, then the chops and top with the rest of the soup, sprinkle the cheese over it.
- Cover the dish with aluminum foil and bake for 30 to 40 minutes, depending on the thickness of the meat.
- Serve with chopped parsley sprinkled over it.