|Tossed Organic Garden Salad|
5 bone in pork chops
1 can of golden mushroom soup
8 ounces white wine
1 pound organic white button mushrooms
Preheat a large saute pan over medium heat. Add a small amount of oil to pan and salt and pepper your chops. Brown chops on both sides. Mix together soup, white wine and mushrooms in a bowl and pour over chops once they are browned. Cover and cook for about an hour until tender. This makes a wonderful gravy which would be good served over rice.