I made this up. Partly because I've pretty much sworn off beef (except when I haven't...but that's another story) and partly because I just like pork chops.
These pork chops cooked all day in the crock pot so they literally just fell to pieces when I tried to get them out. I was using a fork and a spoon and trying to gently coax them out of the crockpot in a way that still slightly resembled a pork chop. Wasn't going to happen :) That's what made me think of beef tips, so I just decided to call them pork tips.
The 7 yr old will eat this so long as his meat and noodles are kept seperate and there's no additional gravy detectable on or near his meat. The 2 yr old? Only ate noodles. Hmm, maybe that has something to do with the reason he hasn't gained any weight in, oh I dunno, a year!? ;)
Pork Tips and Noodles
Recipe source: Yours Truly, Darn Near Domestic
4 boneless pork sirloin chops
flour for dredging
salt and pepper
1 can cream of mushroom soup (I like the 98% fat free versions)
1 can cream of celery soup
Heat a small amount of olive oil in non-stick skillet. Season pork chops with salt and pepper and then dredge through flour to coat both sides. Cook pork chops in the hot oil until browned on both sides. Meanwhile, in a small bowl combine both the cream of mushroom and the cream of celery soups. You can also add a drizzle of water to thin it out a bit if you like.
Transfer browned pork chops to a crock pot and then top with the two soups. Cook on low 6 to 8 hours.
Serve over egg noodles.