Brought To You By 318Central.com and Chef Dief
We have been cooking this dish forever. It’s quick easy and comfort food deluxe. This dish takes less little time and everyone is so happy you made it!
2 pkgs center cut pork chops
5 cans cream of mushroom soup
32 ounces chicken broth
2 tsp Kitchen Bouquet
Salt and pepper to taste
Trim pork chops and slice into bite-size pieces. Spray the bottom of a large pot with olive oil. Brown the pork and salt and pepper. Add the soup, kitchen bouquet and chicken broth and simmer for 30 minutes.
In another pot, boil some water and get the egg noodles ready. Remember to stir constantly during the 30 minute simmer. It will stick to the bottom of the pot if not.
Use a generous portion of egg noodles and cover with the pork chops and gravy. I like to serve this dish with corn and some French bread.
Tip: if you have kids that do not like mushrooms, you can camouflage them by putting them in a blender and run on high for 30 seconds. The mushrooms will disappear.
Bon appétit,
Chef Dief
