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Walnut, California

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Reviewed Smothered Pork Chops

Mar 4, 2012 in Food Network Community Toolbox on

It was a bit spicy, kind of peppery for my family, because of the cayenne. I would cut down on the cayenne just a bit. I used the a whole can of chicken stock because I don't like to waste any. Instead of buttermilk, I used 1 can cream of mushroom soup. I added a bit of low fat milk to thin the gravy out a bit. I simmer the chops in the grav...

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