Dixieland Pork Chops

• 1 1/22 pounds thin pork chops (8 chops)
• 1/2 cup all-purpose flour
• 3 tablespoons vegetable oil
• 1/2 cup chopped onions
• 1 clove garlic, minced
• One 10 3/4-ounce can Cheddar cheese soup
• One 7-ounce can broiled mushrooms with broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon The Ladys House Seasoning

1. Dredge the pork chops in the flour.
2. Reserve the excess flour.
3. Heat the oil in a large skillet, add two or three chops, and brown them on both sides until half done.
4. Repeat with the remaining chops.
5. Remove the meat from the skillet and add the onions and garlic (if necessary, add a little more oil to the pan).
6. Saute until the onions are golden.
7. Sprinkle the reserved flour over the onions and stir until blended.
8. Add the soup, mushrooms, Worcestershire sauce, and House Seasoning.
9. Simmer, stirring, until the sauce is hot and bubbly.
10. Place a layer of pork chops in a 13 x 9 x 2-inch casserole; pour half the sauce over the chops, then add another layer of chops, and top with the remaining sauce.
11. Bake at 275 degrees for an hour and a half, until the pork chops are tender.
12. Serve over hot creamy grits, white rice, or egg noodles.

thin pork chops, allpurpose, vegetable oil, onions, clove garlic, cheddar cheese soup, mushrooms, worcestershire sauce

Taken from www.epicurious.com/recipes/food/views/dixieland-pork-chops-385052 (may not work)