Pork Chops Salisbury Recipe
Ingredients
6 pork chops, trimmed
1 can (10 1/2 ounces) condensed cream-of-mushroom soup
1/4 teaspoon thyme
1 can (1 pound) cut green beans, drained
1 can (7 ounces) whole kernel corn, drained
1/4 teaspoon salt
1 teaspoon chili powder
1/8 teaspoon freshly ground pepper
Directions
Trim excess fat from pork chops.
Brown on both sides in skillet and remove from pan.
Drain off excess fat and blend in soup and thyme.
Stir in beans and corn.
Pour into buttered 2-quart casserole and arrange pork chops on top.
Sprinkle with salt, chili powder and pepper.
Cover and bake in a 350° F.oven 45 minutes or until chops are tender.
Uncover and cook 15 to 20 minutes longer.
This casserole can be prepared in advance, refrigerated and baked at serving time.
Add 15 minutes to baking time.
Brown on both sides in skillet and remove from pan.
Drain off excess fat and blend in soup and thyme.
Stir in beans and corn.
Pour into buttered 2-quart casserole and arrange pork chops on top.
Sprinkle with salt, chili powder and pepper.
Cover and bake in a 350° F.oven 45 minutes or until chops are tender.
Uncover and cook 15 to 20 minutes longer.
This casserole can be prepared in advance, refrigerated and baked at serving time.
Add 15 minutes to baking time.
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