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One time on Usenet, said:
> (Gal Called J.J.) , if that's their real
> name, wrote:
>
> >One time on Usenet, said:
> >>
> >> That being said, I have an alternative way of preparing them. I brown them
> >> in a skillet, and move them into a baking pan. Deglaze the skillet with a
> >> little water. Mix the water with a can of Campbell's Cream of Onion soup.
> >> Pour the soup over the pork, cover with foil, and bake for about an hour at
> >> 325F.
> >>
> >> The meat will be extremely tender and flavorful, and the soup/drippings
> >> mixture forms a gravy that is great on mashed potatoes.
> >
> >This sounds good and quite easy. I'll bet the "gravy" would be good on
> >egg noodles too. Thanks for sharing, Carol... :-)
>
> You're very welcome. I'm thawing some boneless "chops" as we speak, and I
> have a can of cream of onion soup.

I'd never even heard of cream of onion soup, but it sounds yummy. :-)

> Guess what we're having for dinner
> tomorrow night? No, tonight. About 18 hours from now.
>
> Never try to comprehend the words of an insomniac.

Argh, my sympathies! I'm having the opposite problem today -- I
slept waaay too long this morning and now I feel like my brain is
made of soup. Dunno what kinds, something creamy though...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF