1 large onion
1 TB butter
6 pork chops, seasoned with salt and pepper
1 can cream of chicken soup
1 cup water + 1 chicken bullion cube
1/2 cup ketchup
2-3 Tea Worcestershire sauce
Slice the onion into slices. On the stove top, melt the butter and cook the onion slices for a few minutes on each side until tender. Remove from pan and brown both sides of the pork chops, adding a little extra butter if necessary.
While the chops are browning, heat the soup, water, bullion, ketchup and Worcestershire sauce in a sauce pan, until mostly smooth.
After you turn the chops over, put an onion slice on top of each chop, and pour the sauce over everything.
Cover and cook for 45-60 minutes, depending on how thick your chops are. If you have a meat thermometer, it should register at 170 degrees.
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2 comments:
Do you cook them that long on the stovetop, or pop them into the oven?
Cook them on med low on the stove top
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