From the Kitchen of
Barbara Mostella

Ingredients

1 Package of pork loin chops

(or your favorite. 4 to 6 chops)

1 Can cream of mushroom soup

1 Cup of chicken broth (can use water)

3 Fresh lemons

1 Tbsp sea salt (or iodized salt)

1 Tbsp pepper


Directions

1. Preheat oven to 400 degrees

2. Wash pork chops thoroughly, and then lay flat in your favorite pan (can be glass, aluminum, etc.). Do not stack chops.

3. Salt and pepper both sides of pork chops (Season for your taste. Can be more or less)

4. In a separate bowl mix soup, broth, and juice from squeezed lemons. The more lemons the more lemony taste. Beat all ingredients with a fork to get lumps out of soup. Pour over pork chops. Broth gives creamier gravy than water. May need a little more than a cup of broth, depending on thickness of chops. Cover dish with aluminum foil or bake with no cover.

5. Bake at 400 degrees from 45 minutes to an hour or until done. Serve with your favorite vegetable and salad.