Tender Pork & Mushroom Gravy Dish

• 1 tablespoon butter
• 34 cup onion, diced
• 2 stalks celery, diced
• 4 cups chopped or chunked cremini mushrooms
• 1 teaspoon dried marjoram
• 12 teaspoon dry thyme leaves
• cracked black pepper
• 2 -2 12 lbs boneless pork sirloin chops
• 2 (10 3/4 ounce) canscampbells mushroom soup
• 12 cup broth (I use beef)
• 1 tablespoon Worcestershire sauce

1. Melt butter in a deep non-stick pan on medium high heat.
2. Add the onion and celery; cook for several minutes.
3. Add the 4 cups chopped mushrooms; cook until the onion is translucent.
4. Mix the marjoram, thyme, and pepper into the veggie mixture.
5. Remove the veggies from the pan and add the pork.
6. Brown both sides.
7. When done browning, situate the veggies around and on top of the chops.
8. Slather both cans of soup over the top.
9. Add the broth and worcestershire.
10. Cover and cook for one hour on medium low heat.
11. Flip the chops over, cover, and cook an additional 45 minutes on medium low heat.
12. Uncover and chunk up the chops with a spatula.
13. Boil over medium heat until the gravy has reduced to a desirable consistency.
14. Serve over cooked medium egg noodles, rice, or mashed potatoes.
15. Also great over cubed toast!
16. Add cracked black pepper to taste.

butter, onion, stalks celery, mushrooms, marjoram, thyme, cracked black pepper, pork sirloin chops, mushroom soup, broth, worcestershire sauce

Taken from www.food.com/recipe/tender-pork-mushroom-gravy-dish-494722 (may not work)