being from new orleans, i had to do alot to this recipe to get it to my cultural liking! first of all this is pork chop soup! i sauteed bell pepper, onion, green onion, a few fresh mushrooms in olive oil. In the same skillet i panfried the floured and seasoned with tony chacheres pork chops. once they were nice and brown. i added the cream of mushroom soup, minced onion, basil, rosemary, alot of garlic, garlic pepper, a cup of water to thin the sauce, and kitchen bouquet to give it a nice brown gravy color. I allowed the chops to cook on a medium fire for at least 40 minutes, stirring until a smooth consistancy....once they were done i spooned the sauce and mushrooms on top...it was yummy once i tweaked the recipe alot!
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being from new orleans, i had to do alot to this recipe to get it to my cultural liking! first...