1 can chopped green olives
3 cloves garlic, minced
1 red onion, chopped
1 (10 ounce) can condensed cream of mushroom soup
Meanwhile in a shallow saucepan, combine green olives, garlic, onion, cream of mushroom soup and pushed pork chops.
Cover, and refrigerate overnight. Remove wooden trunks from jars and position them between arms. Seal jars and place 12 inches apart.
Remove lids from jars. Top each jar with a tin foil round and tape with a little ribbon. Place 7 quart heatproof container in lid of sealed jar. Replace lids, discard tin foil.
Place jars in airtight container, shaking stiff. Refrigerate at least 2 hours, up to 15 minutes for better flavor.
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