Recipe: Robio’s Easy Peasy Pork Chops

Pork chops…hmmm…what to do???  Bake ’em in the oven with creamy mixture and peas…that’s what I did.  Of course, I forgot to take a picture.
The Ingredients
2 packages of Pork Ribeye Chops (about 8 chops, medium cut)
1 can Cream of Mushroom soup
1 can Cream of Celery soup
1 can Green Peas (I used sweet peas)
1/2 medium vidalia onion (finely chopped)
(about) 2 cups 2% milk
black pepper (to taste)
a sprinkle of ground Tumeric
Prep and Cooking
1. Preheat oven to 375 **
2. With a spoon, gently (don’t want to mush the peas) mix the two soups, milk, peas (drained), onion, tumeric, and black pepper until blended
3. Place pork chops into the mixture, making sure they are submerged
4. Cover with aluminum foil and bake for about an hour (or until the chops are cooked through)
5. I serve this with rice and salad
**I never really know what temperature to cook things…375 for an hour was a bit much.  It started to boil over and the pork chops didn’t require a knife.  Could have gone less time or less temperature…
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