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
Bowl (medium or medium small)
Instant read thermometer for meat (No, I'm not sponsored. I just like this one.)
Ingredients:
2 T butter
6 boneless pork chops
1 each to taste salt and pepper
1 onion, thinly sliced
1 can (10.75 oz) cream of chicken soup
1/4 cup ketchup
2.5 tsp of Worcestershire sauce
Directions:
1. Use an electric skillet, if possible. If not, a regular on-the-stove skillet is fine. Melt butter in skillet, then add pork chops. cook until browned on both sides. It's okay if it's not done all the way through, unless you like chewing shoe leather. Remove from heat. Sprinkle with the salt and pepper. Cook the onion in the skillet, scraping up all those lovely brown bits. When the onion is tender, add the meat back in, and turn the heat down to somewhere between "Warm" and "Simmer".
2. In a bowl, stir all the rest of the ingredients together. Pour over the chops and onions.
3. Cover and cook in the skillet until the meat is no longer pink inside and the thermometer reads 145 degrees F. (63C). Could be as long as 45 min. Trust the thermometer, not your eyes. Safety first.
You may serve the chops over a bed of rice or noodles, if desired. Rice is an excellent vehicle for getting every last drop of the delicious sauce.
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
Bowl (medium or medium small)
Instant read thermometer for meat (No, I'm not sponsored. I just like this one.)
Ingredients:
2 T butter
6 boneless pork chops
1 each to taste salt and pepper
1 onion, thinly sliced
1 can (10.75 oz) cream of chicken soup
1/4 cup ketchup
2.5 tsp of Worcestershire sauce
Directions:
1. Use an electric skillet, if possible. If not, a regular on-the-stove skillet is fine. Melt butter in skillet, then add pork chops. cook until browned on both sides. It's okay if it's not done all the way through, unless you like chewing shoe leather. Remove from heat. Sprinkle with the salt and pepper. Cook the onion in the skillet, scraping up all those lovely brown bits. When the onion is tender, add the meat back in, and turn the heat down to somewhere between "Warm" and "Simmer".
2. In a bowl, stir all the rest of the ingredients together. Pour over the chops and onions.
3. Cover and cook in the skillet until the meat is no longer pink inside and the thermometer reads 145 degrees F. (63C). Could be as long as 45 min. Trust the thermometer, not your eyes. Safety first.
You may serve the chops over a bed of rice or noodles, if desired. Rice is an excellent vehicle for getting every last drop of the delicious sauce.
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