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Baked Pork Chops I
January 19, 2003

I normally don't care for pork chops, but decided to give this a try. It was excellent. I did change a few things though. I used 2 huge butterfly pork chops (instead of 6). I doubled the sauce-used 2 cans of cream of mushroom, 2/3rds cup of white wine (I used Chardonnay) and only used 3/4 cup of milk. I sauteed an onion in a tsp of oil first, then added the gravy mix. Heated that up and topped it over the chops. I also cut down the cooking time-45minutes/30minutes. Turned out increadibly tender. My husband had seconds.

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