- Boneless pork loin ribs
- salt & pepper
- olive oil
- 1 can “cream of something”
- 1/2 can milk or water
Heat a skillet with enough olive oil to cover the bottom about 1/8-1/4” deep.
Salt and pepper the boneless pork then dredge in flour.
Brown the floured meat in the skillet on all sides.
Remove the meat and using the same skillet empty a can of “cream of something” soup (I had cream of celery) plus half a can of milk or water to the skillet. Stir it together and place the meat back in the skillet of sauce.
Bake in the oven at 350° F. 45 minutes.
I’m serving it on some left over toasted rolls, but a bed of rice or noodles would be nice too. I put a couple heads of corn (in the shuck) to roast in the oven about 15 minutes before starting the meat and steamed some frozen peas. It’s one of those recipes you can make while holding a baby on one hip and even a picky eater will be happy. PS. you can make the corn in the husk look fancy, check it out here.