Smothered Pork Chops
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2 tablespoons shortening
6 butterfly pork chops
2 cans (10-3/4 ounces) cream of chicken soup
1 can (10-3/4 ounces) cream of celery soup
1-1/2 soup cans milk
Melt 2 tablespoons shortening in electric skillet at 350 degrees. Add butterfly pork chops and brown for 20 minutes on both sides. Reduce heat to 250 degrees. Add soup by dollops on top of pork chops. Simmer for 40 minutes more, turning once after 20 minutes. Remove pork chops onto warming tray or cover with foil on regular plate. Add 1-1/2 cups milk to soup mixture. Simmer until desired thickness.
Serve with mashed potatoes and use soup mixture as gravy.