I just could not bring myself to throw this old Pyrex dish away despite the abuse it took last night. So..........
It is one of three very old ones; my grandmother's, my mother's, or mine - I don't really know which is which anymore but they all bake great meals. Last night I put 4 large center cut thick cut boneless pork chops in this and covered it with a mixture of ketchup, cream of mushroom soup, chopped onions and worcestershire sauce. I actually had forgotten all about this old recipe until the Mister made the comment that we haven't had a tender, juicy pork chop dinner in a very long time. It was awesome! Bush's homestyle baked beans complemented the meal. Nope! I didn't actually lick the plate, but sure wanted to! We have the remaining two chops and sauce for another time.
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At least 4 pork chops, boneless or bone in; center cut - thick cut -or any other. This recipe will cook 6 easily depending on dish depth.
You could sear them first if you like, but it really isn't necessary and makes more work.
1 cup ketchup (Heinz)
1 can cream of mushroom soup (Campbell's)
1 cup chopped onions (frozen Birdseye)
1 tablespoon full Worcestershire sauce. Lea & Perrins
Mix all together and pour over chops in baking dish. Rotate and flip chops halfway through baking time.
Bake uncovered two hours 375°
I guarantee you will eat the most tender, juicy and tasty chops you have had in a long time.
"Rolled what?" you say!
The wild plum fruit leather has dried overnight. This time I incorporated the skins in the puree. It tastes GOOD!
AND THE RICH CHOCOLATE POUND CAKE IS IN THE OVEN. IT'S 9AM AS I WRITE- AND IT'S LABOR DAY!
(The baking bowl is now shining bright and CLEAN.)