Pork chops are a Gulf Coast standard. There are as many ways to cook them as there are cooks who cook them. All too often, today’s pork ends up dry, tasteless, and less-than-wonderful as a main dish. This particular recipe, adapted from the same one I grew up eating, is almost fool proof. It also works well for the busy cook who also works, plays chauffeur and tries to keep house too.
If you want to speed up the process without leaving it cooking in a crock pot, assemble everything the night before in a glass or ceramic casserole, cover it, and put it in the refrigerator. Coming in after a busy day, no matter what you were doing, all that needs to be done is putting it into the oven, and then you can either do some chores or sit back and relax! (Remember, it may take 15-30 minutes longer to cook if everything is ice cold when you put it into the oven, so check potatoes to ensure they are done. If they are fork-tender, the entire dish should be done.)
Pork chops with potatoes, mushrooms and onions
(Notice, no fancy name for this dish!)
Makes 4-6 servings (1 chop per person)
- 4 to 6 pork chops
- 1 tbsp. vegetable oil
- 4-6 medium potatoes, cut into quarters lengthwise
1 can cream of mushroom soup
- ½ c. milk
1 c. sliced mushrooms
1 Tablespoon Worcestershire sauce
1 cup chopped onion
- ½ tsp. black pepper
Brown pork chops on both sides in a skillet with oil and remove to baking dish. Arrange potatoes among chops. Saute mushrooms & onions in skillet. Combine soup, milk, and pepper with mushrooms and onions, pour over the pork chops. Cover and bake for 1½ hours at 350º.
This can also be cooked in a crockpot on low all day.