I have this can of mushroom soup sitting in my pantry for awhile now... I'm wondering what to do with it. I came up with this recipe ..... easy to prepare dish but still tasty (",)
6 pcs (500g) pork chops
½ tsp iodized fine salt
¼ tsp black pepper powder
½ tsp granulated garlic
3 tbsps of cooking oil
2 pcs (100g) white onion
1 clove of garlic
¼ cup water
½ pc of pork boullion cube
1 tetra pk (250ml) fresh milk
1 can (10 oz) cream of mushroom soup
A good sprinkle of MAGGI savor liquid seasoning, hot chili flavor
Lay pork chops in a tray, single layer. Sprinkle the next-3 ingredients on both sides of pork chops. Let it stand for a few minutes.
Meanwhile, chop onion. Set aside. Bruise, remove skin and finely mince the garlic. Set aside.
Pan-fry porkchops in two batches. Remove from pan.
Back to the pan, sauté onion until it has a nice color brown. Add garlic, sauté for 20 seconds. Pour water. Add pork boullion, milk & cream of mushroom. Blend well. Return pork chops to the pan. Sprinkle savor. Mix well. Cover. Bring to boil. Reduce heat to low, simmer for 25-30 minutes or until porkchops are tender.
Serve with "Buttered Corn & Carrot" and warm pandan-flavored rice.