Grandma Made Her Pork Chops Just Like This - Pork Chops Supreme

Pork Chops Supreme | The 1970s Skillet Dinner That Tastes Just Like Grandma's Most people trying to recreate Grandma's pork chops end up with the same two problems: gray, dry chops sitting in gluey soup. The chops were never the issue. The order of operations was. Grandma browned first and cooked later, and almost every modern version of this recipe skips the part that actually matters. The other thing nobody tells you is the Dijon. It goes on the raw chop before the flour, not in the sauce, and it's the reason this tastes like a real 1970s supper club plate instead of a can of soup poured over meat. Fresh mushrooms, not canned. Sliced onion, real garlic, and a 20-minute covered simmer that does the tenderizing for you. Forty-five minutes, one skillet, feeds six. Full printable recipe: https://retrorecipebook.com/pork-chop... INGREDIENTS 6 loin pork chops, ½ inch thick Prepared Dijon mustard ½ cup all-purpose flour 1 tsp kosher salt ½ tsp black pepper 2 tbsp vegetable oil 1 medium yellow onion, thinly sliced 8 oz fresh mushrooms, sliced 2 cloves garlic, minced 1 can (10.5 oz) cream of mushroom soup, undiluted ½ cup water Fresh parsley, chopped, for garnish