Lean pork chops

As a busy mother, grandmother and wife, I am always looking for easy to prepare dinner recipes that I can make for my family that don't take a lot of effort or time. Each of these three recipes will make 4-6 servings. If you have any leftovers, you can refrigerate them for up to 3 days or freeze them in a freezer safe container for up to 3 months.
Stroganoff Pork Chops Recipe
1/3 cup all-purpose flour
1/2 teaspoon table salt
6 lean pork chops
1/2 teaspoon ground paprika
1 envelope brown gravy mix
1 small onion, finely chopped
1 (4 ounce) can sliced mushrooms, drained
1/2 cup sour cream
In a small bowl, combine together the flour with the salt. Rinse chops under running water so that they are moist. Dip them into the flour mixture. In a large skillet that has been sprayed lightly with non-stick vegetable cooking spray, brown the meat over medium heat. In a small bowl mix together the brown gravy packet with water (as directed on package) and then pour gravy into the skillet with the meat. Stir in the chopped onion, cover and simmer over medium heat for 30 minutes. Uncover the skillet and simmer for an additional 10-12 minutes. Remove meat from skillet and transfer it to a serving platter. Stir sliced mushrooms and sour cream into the gravy mixture until it is well combined. Simmer gravy for 5 minutes and pour it over the pork chops before serving.
Baked Italian-Style Pork Chops Recipe
6 lean pork chops
1 can condensed Italian style tomato soup
1 tablespoon water
1 tablespoon white vinegar
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1/4 teaspoon hot pepper sauce
In a 9" x 13" baking dish, bake the pork chops in a preheated 350 degree oven for 30 minutes. Drain off any fat. In a medium mixing bowl, combine the tomato soup, water, white vinegar, Worcestershire sauce, brown sugar and hot pepper sauce. Ladle this mixture over top of the partially cooked chops. Place baking dish back into the oven and bake for an additional 30 minutes or until done.
Pork Chops In Creamy Mushroom Sauce Recipe
6 lean pork chops
1 can condensed cream of mushroom soup
1/4 cup water
salt and pepper to taste
1-2 tablespoons vegetable oil
Place 1-2 tablespoons of vegetable oil into a large skillet with the pork chops. Over medium-high heat, cook the meat for 10-12 minutes or until browned on both sides. Drain off fat. In a small bowl combine together the cream of mushroom soup, water, salt and pepper. Bring temperature up to a boiling point, reduce heat to low and cover the pan. Simmer for 10-15 minutes or until meat is done.
Shelly Hill is a mother and grandmother living in Pennsylvania who enjoys cooking, baking and canning. Shelly is the owner of the popular foodie blog called Shakin 'N Bakin in the Kitchen at http://wahmshelly.blogspot.com where you can find free cooking articles, tips and free recipes.
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