Glorified Pork Chops

• 1-2 pounds pork chops or a pork tenderloin sliced into ½ inch – ¾ inch medallions
• Adolph’s seasoned meat tenderizer
• Flour
• Salt
• Pepper
• Canola or olive oil
• 1 can reduced fat Cream of Celery Soup
• 1 8oz container of lite Sour Cream
• ¾ cup of fat free milk

1. Sprinkle pork with tenderizer on all sides and let rest for 15 minutes.
2. Shake pork pieces in a bag of flour.
3. Pour enough oil to keep from sticking on the bottom of a skillet and heat to medium high.
4. When oil is hot enough to cause meat to sizzle, placed floured pork in skillet.
5. Salt and pepper pork pieces as much as you typically do to other meats. Brown floured meat.
6. Turn pieces and repeat salt and peppering. Brown other sides of floured pork.
7. Place lid on frying pan and let cook on medium to low heat for about 10 minutes.
8. Remove pieces of pork to plate.
9. Dump rest of flour in skillet and let brown. After flour is browned, pour any extra oil off.
10. Add the Cream of Celery soup to the browned flour bits and stir.
11. Add the Lite Sour Cream and stir. Add the milk and bring heat to just under boiling. Do not let this mixture boil or it will curdle.
12. Remove from heat.
13. Add the pork chops (medallions) back to the pan and stir to make sure they are coated.
14. You can use the extra gravy on fried potatoes or mashed potatoes if you wish.
15. Serve.
16. Enjoy.