Braised Pork Chops Ala Dorner

• pork chops (can be center cut or butterfly)
• olive oil
• paprika
• cream of mushroom soup (can use French onion soup, cream of celery, etc.)
• rice or some form of noodle (shells, macaroni, flat noodle)

1. In a frying pan or electric frying pan, add one teaspoon of olive oil.
2. Cover one side of the pork with paprika and brown (takes about 3 to 5 minutes).
3. While browning, put paprika on the other side and brown that also.
4. After both sides are brown, reduce heat to a very slow simmer and add the contents of one small can of the soup.
5. Do not add additional water (makes it far too dilute). Cover chops and simmer for about 30 minutes, depending on the thickness of the chops.
6. In a separate pot, cook the rice or noodles until they are done.
7. Drain and add to the pork chops about ten minutes before they are done.
8. This will make a rich gravy, the rice or noodles will be coated with the gravy and hopefully if you have done it right, the chops will be moist and tender.
9. I serve this with a green vegetable and applesauce.
10. Do not overcook.

pork chops, olive oil, paprika, cream of mushroom soup, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=538708 (may not work)