This family recipe may be easy, but I haven’t heard any complaints yet. Pork loin steaks in gumbo gravy has been passed down through a couple generations of my family. We had this meal at least once a week while I was growing up. Sadly, at some point in my pre-teen years, Campbell’s decided to stop selling the crucial part of this recipe and it disappeared from my tummy for a long time. Once I had finally come to terms with never having this nostalgic meal again, I stumbled upon it one random grocery store mission. I could not believe it; there it was, in all it’s glory, the thing I had been missing for darn near 15 years. Needless to say, their stock disappeared and maybe, just maybe, I led the way to bringing it back. Campbell’s chicken gumbo is now widely available (again!) in most grocery stores (at least on the West coast). From my family to yours, enjoy!
Ingredients
- 6 Bonless, skinless Pork Loin Chops, thin
- 1 tbsp Garlic Powder
- 1 cup Chicken Broth
- 2 Cans of Campbell’s Chicken Gumbo Soup
- Mashed Potatoes, to top
Directions
- Generously coat both sides of pork loins with Garlic Powder and pepper.
- Using a medium saucepan (with lid), brown pork loin steaks on both sides (high 5-10 minutes).
- Add broth, scrape bits off bottom of pan.
- Add Campbell’s Chicken Gumbo soup.
- Cover, let simmer for 1 hour.
- Serve over mashed potatoes.