Fall 2016 Meal Solution #1…Pesto Pork Chops

These were super easy and tender and tasty!  we used Cream of Mushroom Roasted Garlic Soup…I thought I had French-fried onions but didn’t so just omitted them…they would of been good on but they were delicious even without!

Pesto Pork Chops

2 tablespoons all-purpose flour
2 tablespoons grated Parmesan cheese
1 teaspoon salt
½ teaspoon black pepper
6 boneless pork loin chops (about 1½ pounds)
2-3 tablespoons olive oil
1 (10½ ounce) can condensed cream of celery soup
1½-1¾ cups milk
¼ cup Dried Tomato & Garlic Pesto Mix **
1 tablespoon Onion Onion™ Seasoning **
1 (2.8 ounce) container French-fried onions

**order at http://www.SimplyKimberS.com

In shallow dish, combine first 4 ingredients. Coat pork chops in flour mixture.
In large skillet, heat oil over medium-high heat. Add chops and cook 3-4 minutes per side or until lightly browned. Remove chops.
Reduce heat to low. Add soup, milk, Dried Tomato & Garlic Pesto Mix and Onion Onion™ Seasoning; whisk to combine.
Add chops; simmer 12-15 minutes or until internal temperature reaches 150°F on an instant-read food thermometer, stirring occasionally. Sprinkle with French-fried onions when serving.
Makes 6 servings. Serve with mashed potatoes and Bayou Bourbon Green Beans.

Make ahead & freeze: Prepare step 1; place chops between sheets of wax paper in a gallon freezer bag. Combine step 3 ingredients in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.



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