Saucy Pork Chops
Saucy Pork Chops Note: Please read all the recipe first. I've made this recipe since the early 80's. Any recipe that survives that long in my recipe box is delicious, cheap, and easy to make. While the recipe calls for boneless pork chops, use what you have in the pork family! I've made this with slices of pork loin, bone-in pork chops, and even slices of a pork roast too big to serve as one meal when we were poor as church mice. (I have joked I could serve this sauce over a brick and my husband would have eaten it.) If you have a mandolin, use it for the onion to get the thinnest slices possible. If you use a food processor or a knife, you'll just get thicker slices. It won't ruin anything. Splurge a little and use a good brand of cream of chicken soup. The off-price brands are often gray-ish in color, and we do eat with our eyes first. Equipment: Mandolin, food processor with slicing attachment, or chef's knife Electric skillet or stove top skillet