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| 6 lbs |
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1 inch thick boneless skinless pork chops (or chicken breasts) |
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| 2 Tbs |
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olive oil |
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| 2 cans |
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cream of mushroom soup |
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| 1/2 cup |
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of dried onions. |
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fajita seasoning |
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self rising flour |
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milk |
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| Brown meat in olive oil and sprinkled heavily with fajita seasoning. Brown darkly but don't burn.
Put two cans of cream of mushroom soup in crockpot with 2 cans of water… and ˝ cup of dried onions.
Add meat when well browned and pretty. Put flour into the left over chop drippings and brown. Add milk till consistency of buttermilk when bubbling. Then cook down until thickness of pudding… and add to crock. Let simmer for 4 - 6 hours. |
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| Servings: 1 |
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| Recipe Source |
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Author: self Source: Paula ARG Kernachan
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |