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What should I do with my pork chops?

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MacadamiaNut:

--- Quote from: Missy2U on May 17, 2012, 06:37:32 PM ---When my son finished boot camp (he's Navy) and came home for the first time, this is what he asked me to make.

(4) Pork chops - season with salt and pepper and a bit of garlic powder
Medium Chopped Onion
2 Cans Golden Cream of Mushroom Soup (Campbells)
Splash of Milk
Olive Oil

Brown pork chops and chopped onion in olive oil in a frying pan (both sides).
Take them out of the pan and put in the soup (it willl deglaze the pan - really - I never thought it would but it DOES!)  Stir the soup up and add a splash of milk to make it gravy consistency.  Put the pork chops back in and cover with the gravy. Put a lid on it, turn down the stove, and SIMMER - don't boil - it for about an hour - stirring every once in awhile so it doesn't scorch.  Serve with mashed potatoes and green beans.

He ate all four himself that night. :D

--- End quote ---

I made this for lunch and it was mucho yummy!  Thank you Missy2U!  The only thing I think I messed up on was I didn't make the soup per the label so the gravy, after simmering, became thicker than needed.  Easy fix: next time make the soup per the directions by adding a can of water.  I hope that will correct it.  Let me know if it's wrong.

In either case, it was still very good! :)  I am awed that your son was able to eat 4 chops though! Just one was very rich and filling.  Soooo yummy!!

Valentines Mommy:
How about brushing with dijon mustard, sprinkling with salt and pepper and broiling until internal temp reaches 165.

Works great on steak too.

Chip2:
For the thick cut chops I marinate them in a brine of salt, brown sugar, black pepper, and crushed red pepper. Then I cook them on a very hot griddle pan for 4 minutes, rotate 90 degrees, cook 4 minutes, turn, cook 4 minutes, rotate, cook 4 minutes. I get beautiful grill marks on the chops and the inside is nice and juicy. I top them with caramelized onions. Yum!

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