Dixieland Pork Chops
Recipe from Smithfield

A recipe so good, it'll make you want to move down South!



by 14  people


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Servings: 8
Total Time: 1 hr 30 mins
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Ingredients
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    1 1/2 - 2   pounds 
    thin Smithfield center-cut boneless pork chops (8 chops)
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    1/2  cup 
    all-purpose flour (reserve 2 tablespoons)
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    3   tablespoons 
    vegetable oil
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    2   tablespoons 
    butter
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    1/2  cup 
    chopped onion
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    1   
    clove garlic
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    1  10 3/4 ounce can 
    cheddar cheese soup
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    1  7  ounce can 
    broiled mushrooms with broth
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    1   tablespoon 
    Worcestershire sauce
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    1   teaspoon 
    House Seasoning

Directions
1.
Dredge the pork chops in the flour. Heat the oil in a large skillet, add two or three chops, and brown them on both sides until half done. Repeat with the remaining chops. Remove the chops from the skillet.
2.
Add the butter and reserved 2 tablespoons of flour into the pan drippings. Stir well over medium heat and add onions and garlic. Saute until the onions are golden.
3.
Add the soup, mushrooms, Worcestershire sauce, and House Seasoning. Simmer, stirring, until the sauce is hot and bubbly.
4.
Place a layer of pork chops in a 13 x 9 x 2-inch casserole dish; pour half the sauce over the chops, then add another layer of chops, and top with the remaining sauce. Bake at 275 degrees F for an hour and a half, until the pork chops are tender.
Serving Suggestions

1.
Serve over hot creamy grits, white rice, or egg noodles.
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