Pork Chops with Crouton Topping

Ingredients

• 6 loin cut pork chops, 1in thick
• 3 cups seasoned texas toast croutons
• 1/2 cup chopped onion (fresh)
• 1 cup vegetable or chicken broth (make slightly more to make sure that there is enough for croutons to observe)
• 1/4 cup butter, melted
• 1 can (10 3/4 ounces) condensed cream of mushroom soup
• 1 cup of sliced mushrooms (optional)

Instructions

• Rinse and pat dry pork loins. Lightly brown on both sides in a large sprayed skillet. Place in a shallow roasting pan.

• In mixing bowl, combine croutons with the onion, broth and butter. Let stand 3 or 4 minutes for the liquid to soften the croutons somewhat. With a spoon, cover the pork chops compactly so that no meat is showing.

• Combine soup with 1/2 can water and mushrooms (optional) mixing until smooth. Spoon over and around pork chops. Cover tightly with foil and bake 25 min. Remove foil and bake, uncovered, 15 min. or until tender. Watch carefully and do not overcook. The internal temperature when removing from oven should be no higher than 145F. The temperature will then continue to rise.