50+ Friends Club Cookbook
Meat and Wild Game

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Pork Chops Salisbury

From the Kitchen of: Paz

6		Pork Chops, trimmed
1	can	Cream of Mushroom Soup
1/4	tsp.	Thyme
1	can	cut green beans, drained
1	can	whole kernal Corn, drained
1/4	tsp.	Salt
1	tsp.	Chili Powder
1/8	tsp.	Pepper, freshly ground

• trim excess fat from pork chops. Brown on both sides in skillet and remove from pan.
• Drain off excess fat and blend in soup and thyme.
• Stir in beans and corn.
• Pour into buttered 2 qt. casserole and arrange pork chops on top.
• Sprinkle with salt, chili powder and pepper.
• Cover and bake in 350 degree oven for 45 minutes or until chops are tender.
• Uncover and cook 15-20 minutes longer.
• This casserole can be prepared in advance, refrigerated and baked at serving time. Add 15 minutes to baking time.
• Serves 6.