This is a dish my Mom used to make, of course I follow an exact recipe about like I do a PSP tutorial....always changing it to suit ME, LOL.
You need to understand that I was 13 years old before I realized that gravy was NOT a beverage served at every meal, lol. If you are watching your cholesterol....move on, this is not the dish for you.
You can use either chicken or pork...we use whatever is on sale...I'll use pork chops for this.
Select and trim off as much fat as possible from several pork chops-1 to 2 per person, salt and pepper on both sides.
Brown the chops in oil...in recent years I have switched to a light olive oil.
When the meat is nicely browned remove from the pan , set aside and add about a cup of each of the following:
chopped or diced onion,celery-including the leafy parts, and sliced mushrooms. Sauté` until almost tender. Drain off as much of the oil and fat as you can-but keep all the little dark brown bits and veggies in the pan. Now deglaze (use water or chicken broth/stock about a cup) and simmer for a few minutes. Slowly add 2 cans of creamed soups-any 2 of the following....
Chicken,celery or mushroom.
I usually use 1 can of celery and 1 can of mushroom with the pork. You may need to add more stock (water) if sauce is too thick.
Place the meat back in the sauce and either cover and simmer on low on top of the range, or in the oven at 325 for about 20 to 30 minutes.
serve with yummy mashed potatoes and a side of crisp vegetables or salad.
Geeze...now I'm really hungry!
Barbara
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