At least last night, anyway. I've found that with the belt-tightening that living in 2009 requires, I have been revisiting the recipes of my childhood. Thankfully, I was raised by a post-Depression era housewife who could feed up to 11 people every night armed with little more than a pound of hamburger, a sharp paring knife, and a swipe of red lipstick.
This recipe, though, has slightly different ingredients: pork chops, bread crumbs, eggs, and cream of mushroom soup.
You start by dipping the chops into an egg wash, then dipping them in bread crumbs, then placing them in a hot frying pan with a little veggie oil. Fry them until they look like this:
When they're nice and brown, mix together one can of cream of mushroom soup and 1/2 can of milk until it's smooth, and pour over the chops.
Simmer it at medium/low heat for about 45 minutes, then eat with a pile of mashed potatoes and a side of applesauce. Yum.
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