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4 to 6 tenderloin pork chops
1 1/2 teaspoon dried Italian seasoning, crushed
1/2 teaspoon garlic powder or 6 - 10 granulated garlic
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons vegetable oil
2 cans cream of mushroom soup
2 cans of muschrooms or 8 oz package of fresh mushrooms
3/4 cup water
1 medium onion, thinly sliced
PREPARATION:
Trim excess fat from chops. Season the chops brown both sides of the chops in hot oil. Set aside.
Reduce heat to low. Add soup and water, stirring to loosen browned bits on bottom of skillet. Set aside.
Evenly pour soup mixture over chops. Cook on low 8 - 9 hours.
NOTES:
Serve over rice.
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1st Keep
 SeanAndMindi
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