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Ready In25 m
Original recipe yields 4 servings
This was exactly what I was looking for. So good! I used cream of mushroom soup because I didn't have any cream of celery. I'm sure it would taste great either way. I doubled the pepper and I added 1/2 can of milk to the soup mixture. I also browned my pork chops in olive oil and added salt and pepper to taste on the chops while they were browning. Used 8 oz of egg noodles. It was too much. 6 oz would probably do.
The recipe did not say if you should mix the soup as directed on the can or not. I mixed the pepper, soup, and honey. The mixture was entirely too thick. I then added a little water to make it more able to bring to a boil. The stuff did not even look appitizing. My husband would not even try it. It was ok, but nothing to write home about.
I used cream of mushroom soup and a 1/2 can of milk to make the gravy creamier. It was kind of like a pork chop stroganoff. We really enjoyed it - the chops were so juicy and tender! And it was really pretty easy!