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Saturday, September 11, 2010

What's Hot in One Pot

Janet Groene's

Smothered Pork Chops

Get out a big skillet, open a few cans, and your pork chop dinner is ready in a jiffy. Serve the sauce over crisp, Chinese noodles and you don't have to get out another pan to make rice or potatoes.

4 lean, meaty, boneless pork chops
Small green pepper, chopped
Small onion, chopped
1 can cream of tomato soup
1 can mixed vegetables, drained
Crisp Chinese noodles

Heat a sprayed skillet and brown chops on both sides. Remove chops and stir pepper, onion and soup into pan drippings. Stir in vegetables. Arrange pork chops over vegetables, cover and cook over low heat until pork reaches 160 to 165 degrees.

Place a chop on each plate, stir sauce and spoon over chops. Sprinkle light ly with crisp noodles and serve at once. Serves 4. If you’re cooking for just two, save two portions without noodles. Refrigerate and reheat in a day or two. Then add Chinese noodles, fresh and crisp, just before serving.

Why use an instant-ready meat thermometer? It's smart at home or in camp to make sure meats, poultry and eggs are cooked to safe temperatures.
See more of Janet's galley-smart recipes at

1 comment:

Rita said...

Sounds yummy. Will have to give it a try as pork chops are one of hubby's favorites. Thanks.

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