1. In Skillet, over medium high heat, in 1 Tbsp
hot oil, cook 1/2 of the chops 10 minutes, or
until browned on both sides. Remove, set aside,
repeat with remaining chops. Pour off fat.
2. In same skillet, combine soup, water, green
pepper, onion, thyme and pepper. Heat to boiling.
Return chops to skillet. Cover. Cook over low heat
5 minutes or until chops are no longer pink,
stirring often.
Originally Submitted
7/7/2016
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