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Sheree's Pork chops with 'mushroom gravy'
Sheree's Pork chops with 'mushroom gravy'

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Try eating almonds if you do not suffer from nut allergies. Almonds are often considered a super food because they’re packed full of things which help boost our vigor while keeping us healthy. These nuts contain lots of vitamins E, B2, and manganese. Tryptophan, an enzyme also present in turkey which induces drowsiness, is present in almonds. But once you eat almonds, you don’t feel like you must sleep a while. Instead, these nuts help in lowering stress and provide a soothing feeling throughout your body. Your emotional condition can sometimes be lifted simply by eating almonds.

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We hope you got insight from reading it, now let’s go back to sheree's pork chops with 'mushroom gravy' recipe. To make sheree's pork chops with 'mushroom gravy' you need 6 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to make Sheree's Pork chops with 'mushroom gravy':
  1. Take 4 medium pork chops (I like chops with the bone in and fat around the edges, its more flavorful and the fat keeps it moist
  2. You need 1 garlic powder, season salt, and pepper
  3. Take 1 dash of veggie oil in skillet for frying
  4. Prepare 1 small onion, minced
  5. Get 1 can cream of mushroom soup
  6. You need 1/4 cup milk or water
Steps to make Sheree's Pork chops with 'mushroom gravy':
  1. Rinse pork chops
  2. Sprinkle each side of the pork chops with salt, pepper, and garlic powder
  3. set in refrigerator for 1 hour
  4. Put oil in skillet (just enough to cover bottom of skillet.
  5. fry pork chops until they have turned golden brown, BUT NOT DONE!! if there is still blood visible it is OK.
  6. take out of skillet … pour out most the oil, BUT DON'T CLEAN SKILLET. Add chopped onion. cook until onion is sauted.
  7. add soup and milk or water. Put pork chops back in skillet with soup mixture.
  8. cover and let cook on low for 20-25 minutes. pork chops will finish cooking while simmering.
  9. serve with mashed potatoes or egg noodles.

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